Savoury recipe - Shallot Tarte Tatin

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 oil, Place the shallots flesh-side down, and add the 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!