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
- For the shortcrust pastry -
- For the filling -
Shallots (not too small)
|Salt & pepper
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.
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.
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.
Brown over medium heat for 10 minutes, then finish cooking over low heat for about 15 minutes, covering the pan.
Carefully remove the skin.
Meanwhile, using a rolling pin, roll out the dough to a thickness of 1cm.
In a small saucepan, make a caramel with the sugar and a dash of water.
Remove from heat and add a drizzle of balsamic vinegar. Watch out for splashes!
Pour the still-warm caramel into the bottom of your mold, and arrange the shallots in a rosette, domed side up.
Cover everything as tightly as possible with the dough.
Make a small chimney in the center to allow steam to escape.
Place in the oven at 190°C fan-assisted for 20 minutes. The surface should be golden brown.
Turn your warm tatin out onto a plate.
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!