Shallot Tarte Tatin
This is an elegant side dish that could also be a main served with a side salad goes well as a Thanksgiving side dish. The combo if caramelized shallot, gruyere and pastry is a classic combo.Ingredients
Serves 4 to 6
1 × 1 lb (450 g) package frozen puff pastry, defrosted according to package directions
2 tbsp (30 ml) butter
1 tsp (5 ml) granulated sugar
1 lb (450 g) shallots, peeled and cut into 1-in (2.5 cm) slices
3 sprigs thyme, leaves removed and stems discarded, plus more for garnish
2 tbsp (30 ml) balsamic vinegar reduction
¼ cup (60 ml) Gruyère
Instructions
- Preheat oven to 375 F (190 C). Unroll puff pastry and cut to fit a 10-in (25 cm) round cast iron pan. Poke holes all over with a fork and store in refrigerator until ready to use.
- Melt butter in pan. Sprinkle sugar all over butter. Lay shallot rounds in a single layer on bottom of pan. Sprinkle with thyme leaves, drizzle with balsamic reduction and sprinkle with Gruyère. Lay pastry round on the shallots and press it down.
- Bake 20 to 25 minutes or until pastry is golden brown and crisp. Let cool for 10 minutes, place serving platter on top of pan and invert it. Garnish with more thyme leaves and serve warm or at room temperature.