A good college friend and her chef sister, Linsey, introduced me to this decadent shallot tart tatin. For years I thought I had lost the recipe and kept trying to replicate it, but it was never quite the same. Recently I found Linsey's old handwritten recipe and am thrilled to be able to properly make this tart again.
My mom keeps bringing me beautiful shallots from her happy Bolinas garden and I put them to good use in this recipe.
- 20 or so shallots (or cippolini)
- olive oil
- salt and pepper
- 1 cup sugar
- 1/2 cup water
- 2 tablespoons butter
- puffed pastry (or for those of us who are gluten-free, see the recipe for flaky tart dough)
Preheat oven to 350 degrees.
Peel shallots. Toss with olive oil, salt, and pepper to coat. Place seasoned shallots in a roasting pan. Cover pan with tinfoil and put in 350 degree oven. Roast until shallots are soft (but not too cooked, because they will cook some more later with the pastry). Remove from oven and set aside.
While shallots are roasting, make the caramel sauce. In a saucepan, heat 1 cup sugar and 1/2 cup water over high heat on stove stop. Stir to dissolve sugar. When sugar has dissolved, lower heat. When the sauce turns caramel colored, let it sit, do not stir. Add a couple of tablespoons of butter. Let sauce begin to thicken, then toss shallots into caramel sauce. Salt and cook over flame for a bit.
Turn oven up to 375.
Put caramelized shallots into a medium cast iron skillet (or pie pan). Trim puff pastry or tart dough to a inch or so larger than the pan. Place pastry over the shallots and gently tuck in dough at the sides.
Bake in 375 degree oven until pastry is a nice golden brown. For the homemade pastry it took about 40-45 minutes. (I seem to remember it is quite a bit shorter when using the puff pastry).
Slide sharp knife around the edges of the tart so that the crust doesn't stick. Invert plate over top of skillet. Flip and there's your tart.
This shallot tart tatin is great with vegetable soup or a simple roast chicken.