Shallot Tarte Tatin

• total time: 43 minutes

Ingredients

1 puff pastry sheet, thawed

1 lb shallots (peeled and halved lengthwise)

3–4 tablespoon oil or unsalted butter

2 tablespoons brown sugar

3 tablespoons white balsamic or regular balsamic vinegar

1 tablespoon fresh thyme leaves

Salt and freshly ground black pepper

Garnish: Creme Fraiche and chives

Directions

Preheat your oven to 400°F (200°C).Peel and slice your shallots in half.

In a 10-inch oven-safe skillet, add the oil or butter over medium heat. Stir in the brown sugar and balsamic vinegar until the mixture begins to bubble and the sugar dissolves.

Arrange the shallots in the skillet, cut-side down, packing them tightly to cover the entire base. Sprinkle with thyme, salt, and pepper. Cook undisturbed for about 10–12 minutes until the shallots are softened and the liquid has reduced to a thick, glossy syrup.

Roll out your puff pastry and cut a circle slightly larger (about 1 inch) than the diameter of your skillet. Drape the pastry over the shallots, carefully tucking the edges down the inside of the pan to “hug” the shallots. Prick the top of the pastry with a fork to allow steam to escape. Transfer the skillet to the oven. Bake for 25–30 minutes, or until the pastry is puffed and deeply golden brown.

Let the tart rest in the pan for 5 minutes (do not skip this step) Run a knife or spatula around the edges, place a large flat plate over the skillet, and quickly invert the tart. Garnish with Crème fraiche and chives. Slice and Devour!