Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Shallot and Garlic Tarte Tatin With Parmesan Pastry Recipe
    Lost? Site Map

    Shallot and Garlic Tarte Tatin With Parmesan Pastry

    Shallot and Garlic Tarte Tatin With Parmesan Pastry. Photo by Rita~

    1/3 Photos of Shallot and Garlic Tarte Tatin With Parmesan Pastry

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hr 10 mins

    20 mins

    50 mins

    bluemoon downunder's Note:

    A savoury version of the classic apple tarte tatin: a visually attractive dish that will be particularly appealing to those who love onions and garlic. The shallots are caramelized in butter, sugar and balsamic vinegar before being baked beneath a layer of parmesan pastry, then inverted onto a serving platter so that the shallots are visible in all their golden glory on a pastry base. Adapted from English chef Brian Glover’s ‘The Onion Cookbook: cooking with onions, garlic, leeks, spring onions, shallots and chives’. The cooking time specified does not include time needed for chilling or cooling.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note

    Ingredients:

    Servings:

    Units: US | Metric

    For the topping

    Directions:

    1. 1
      Roll out the pastry into a rectangle and spread the butter over it, leaving a 2.5 cm border.
    2. 2
      Sprinkle the Parmesan on top. Fold the bottom third of the pastry up to cover the middle and fold the top third down. Seal the edges, give a quarter turn and roll out a rectangle, then fold as before. Chill for 30 minutes.
    3. 3
      Melt the butter in a 23-25 cm round heavy pan (with a lid) that is also suitable for placing in the oven. Add the shallots and garlic, and cook until lightly browned all over.
    4. 4
      Scatter the sugar over the top of the shallots and garlic, slightly increase the heat, cook until the sugar begins to caramelize, then turn the shallots and garlic in the pan.
    5. 5
      Add the vinegar, water, thyme and seasonings.
    6. 6
      Cook, with the pan partly-covered, for 6-8 minutes, until the garlic cloves are just tender.
    7. 7
      Remove the pan from the heat and allow the pan and its contents to cool.
    8. 8
      Preheat the oven to 190ºC (375ºF).
    9. 9
      Roll out the pastry to the diameter of the pan and lay it over the cooled shallots and garlic.
    10. 10
      Prick the pastry with a sharp knife, then bake for 25-35 minutes, until the pastry has risen and is golden.
    11. 11
      Set the pan aside for 5-10 minutes to cool, then invert the tart onto a serving platter.
    12. 12
      Scatter the tart with a few thyme sprigs and serve.

    Ratings & Reviews:

    • on August 19, 2008

      55

      what a terrific side dish! lots of flavor. I have to admit i did not do the upside down part either, but just an open faced tart

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on June 24, 2005

      55

      I hope you are not offended by the way I went with this recipe. I first cut it down and made it into individual servings for three. Didn`t measure anything. Just because I copied the recipe without changing the metric amounts to US. Didn`t flip it over kept it a surprise for those to break through the rich pastry. Of which I only rolled the cheese into. I just couldn`t add anymore butter to an already rich pastry. So the fat and calories are lower on this version. I sliced the shallots before cooking. I must say this is so so so very good!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Shallot and Garlic Tarte Tatin With Parmesan Pastry

    Serving Size: 1 (181 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 787.7
     
    Calories from Fat 488
    61%
    Total Fat 54.2 g
    83%
    Saturated Fat 23.2 g
    116%
    Cholesterol 69.9 mg
    23%
    Sodium 492.9 mg
    20%
    Total Carbohydrate 61.7 g
    20%
    Dietary Fiber 1.3 g
    5%
    Sugars 3.9 g
    15%
    Protein 16.5 g
    33%

    Ideas from Food.com

    “Everything

    Everything Holidays

    Make this season merry, bright and manageable with our easy ideas.

    Advertisement


    Food.com Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes