Here's a savory version of the classic tarte tatin we all know. Accompanied by a creamy fromage frais, this tart goes very well with smoked trout or salmon.
For this recipe, I use candied shallots in their robes des champs and opt for a shortcrust pastry. I prefer its texture to puff pastry, which quickly absorbs the cooking juices and becomes soft. You'll need a 20cm-diameter round mould.
- Chef Julian
| Portions | Preparation time |
| 6 | 1h15 |
Ingredients
- For the shortcrust pastry -
| 250g |
Flour
|
| 125g | Butter |
| 60/80g |
Water
|
- For the filling -
| 15 |
Shallots (not too small)
|
| 50g | Sugar |
| 15g |
Balsamic vinegar
|
| 150g | Philadelphia cheese |
| 50g |
Flat-leaf parsley
|
| - | Thyme |
| - | Rapeseed oil |
| - | Salt & pepper |
Instructions
Step 1/11
Start by making the shortcrust pastry by combining the flour and cold butter in a bowl.
Rub the ingredients together with your hands until you obtain a sandy mixture.
Step 2/11
Add 60g cold water and knead to form a ball.
Depending on the type of flour, adjust the amount of water to obtain a smooth dough.
Wrap in cling film and chill.
Step 3/11
Cut your shallots lengthwise, keeping the skin on.
In a large frying pan, heat a drizzle ofRapeseed oilAdd the shallots, flesh side down, and thyme.
Season with salt and pepper.
Step 4/11
Brown over medium heat for 10 minutes, then finish cooking over low heat for about 15 minutes, covering the pan.
Carefully remove the skin.
Step 5/11
Meanwhile, using a rolling pin, roll out the dough to a thickness of 1cm.
Step 6/11
In a small saucepan, make a caramel with the sugar and a dash of water.
Stop cooking.
Remove from heat and add a drizzle of balsamic vinegar. Watch out for splashes!
Step 7/11
Pour the still-warm caramel into the bottom of your mold, and arrange the shallots in a rosette, domed side up.
Step 8/11
Cover everything as tightly as possible with the dough.
Make a small chimney in the center to allow steam to escape.
Step 9/11
Place in the oven at 190°C fan-assisted for 20 minutes. The surface should be golden brown.
Step 10/11
Turn your warm tatin out onto a plate.
Step 11/11
Relax the Philadephia in a bowl with a drizzle of balsamic vinegar and the chopped parsley.
Add to the tatin.
And there you go, telling us all about it!
Enjoy!