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.
- 300 g puff pastry, thawed
- 1⁄4 cup unsalted butter
- 75 g parmesan cheese, freshly grated
For the topping
- 3 tablespoons unsalted butter
- 500 g shallots
- 12 -16 garlic cloves, peeled and left whole
- 1 tablespoon caster sugar
- 1 tablespoon balsamic vinegar
- 3 tablespoons water
- 1 tablespoon fresh thyme, chopped, plus a few extra sprigs (optional)
- salt & fresh ground pepper
- Roll out the pastry into a rectangle and spread the butter over it, leaving a 2.5 cm border.
- 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.
- 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.
- 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.
- Add the vinegar, water, thyme and seasonings.
- Cook, with the pan partly-covered, for 6-8 minutes, until the garlic cloves are just tender.
- Remove the pan from the heat and allow the pan and its contents to cool.
- Preheat the oven to 190ºC (375ºF).
- Roll out the pastry to the diameter of the pan and lay it over the cooled shallots and garlic.
- Prick the pastry with a sharp knife, then bake for 25-35 minutes, until the pastry has risen and is golden.
- Set the pan aside for 5-10 minutes to cool, then invert the tart onto a serving platter.
- Scatter the tart with a few thyme sprigs and serve.
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
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!