How to make vegetarian shallot tarte tatin

Audrey Michels

Contributing Writer

This tart is everything. While everyone can (and will) enjoy it, it’s perfect for that one diner who picks around dishes to get as many onions or cloves of garlic as physically possible. You know the one; they ask why you can’t just roast garlic or onions as a side dish, instead of using them to enhance all these other vegetables. Imagine their delight when you turn out this tart tatin made entirely of shallots! For the rest of us, there’s also a cheese-stuffed puff pastry crust and balsamic syrup, but the stars of the show are definitely the shallots, and why should they not be?

Cooktop Cove

vegetarian shallot tarte tatin

20 minutes

1 hour

1 hour 20 minutes

20-25 shallots

2 tablespoons olive oil

Salt and pepper

2 tablespoons butter

1 clove garlic, minced

¼ cup balsamic vinegar

2 tablespoons honey

2 teaspoons dried thyme

2 sheets puff pastry, defrosted

½ cup shredded emmental

½ cup grated parmesan

Preheat the oven to 400F.

Slice both ends off the shallots and peel them. Chop them in half length-wise. Place on a baking sheet lined with aluminum foil and drizzle with olive oil before seasoning with salt and pepper.

Roast 20-25 minutes, or until tender and browned. Cut away any tough spots and set aside to cool.

Reduce the oven temperature to 350F.

In a small saucepan over a medium-low heat, melt the butter and add the garlic. Once fragrant, add the balsamic vinegar, honey, and thyme and sauté until syrupy, about 3-5 minutes. Remove from the heat. Add shallots and toss until they are evenly coated in the mixture.

Transfer the shallots to a non-stick 8-inch round cake tin.

In a small bowl, combine the shredded cheeses.

Cut the puff pastry sheets into 2 circles the same diameter as the cake tin. Place one on top of the shallots. Cover with the cheese mixture. Top with the remaining puff pastry sheet.

Bake the tart for 25-30 minutes, and allow to cool at least 10 minutes before turning it out onto a plate to serve.

Resources

Print this recipe