Caramelized Shallot Tarte Tatin with Thyme Infusion
Caramelized Shallot Tarte Tatin with Thyme Infusion
Ingredients
For the Caramelized Shallots
- 1 1/2 pounds shallots, peeled and halved lengthwise
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar, packed
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Tarte Tatin
- 1 tablespoon all-purpose flour, for dusting
- 1 sheet puff pastry, from a 14-ounce package, thawed
For the Thyme Infusion
- 4 fresh thyme sprigs
- 1/4 cup extra virgin olive oil, high quality
- 1/4 teaspoon flaky sea salt, for finishing
Instructions
- 1
Preheat your oven to 400°F (200°C). Choose an oven-safe skillet (preferably cast iron) with a 9-inch bottom diameter. This will be the mold for your tarte tatin.
⏱️ 5 min•🌡️ 400
- 2
In the skillet, melt the unsalted butter over medium heat. Add the halved shallots, cut-side down, arranging them in a single layer as much as possible. Cook for 10-12 minutes, without stirring much, until the shallots begin to soften and caramelize on the cut sides.
⏱️ 12 min
- 3
Sprinkle the brown sugar over the shallots, then drizzle with balsamic vinegar. Season with kosher salt and freshly ground black pepper. Gently stir to coat the shallots. Continue to cook for another 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the shallots are deeply caramelized and tender.
⏱️ 7 min
- 4
Remove the skillet from the heat. Carefully arrange the shallots in an even layer across the bottom of the skillet, ensuring they are tightly packed and form a cohesive base for the tarte.
⏱️ 3 min
- 5
Lightly dust a clean surface with all-purpose flour. Unroll the thawed puff pastry sheet. Using a rolling pin, gently roll the pastry into a 10-inch circle, or slightly larger than the diameter of your skillet. Trim any excess pastry.
⏱️ 5 min
- 6
Carefully place the puff pastry circle over the shallots in the skillet. Tuck the edges of the pastry down around the shallots, pressing gently to seal them in. Pierce the pastry in a few places with a fork to allow steam to escape.
⏱️ 3 min
- 7
Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the puff pastry is golden brown, puffed, and cooked through.
⏱️ 30 min•🌡️ 400
- 8
While the tarte is baking, prepare the thyme infusion. In a small saucepan, gently warm the extra virgin olive oil over very low heat. Add the fresh thyme sprigs. Let the thyme infuse in the warm oil for 5-7 minutes, ensuring the oil does not get too hot or smoke. Remove from heat and let cool slightly.
⏱️ 7 min - 9
Once baked, carefully remove the skillet from the oven. Let the tarte rest in the skillet for 5 minutes. This allows the caramel to set slightly and prevents the shallots from sticking.
⏱️ 5 min - 10
Place a large serving plate (larger than the skillet) upside down over the skillet. Using oven mitts, firmly hold the plate and skillet together and carefully but swiftly invert the tarte tatin onto the serving plate. If any shallots stick, gently re-arrange them onto the pastry.
⏱️ 2 min
- 11
Remove the thyme sprigs from the infused olive oil. Drizzle the warm thyme-infused olive oil generously over the tarte tatin. Finish with a sprinkle of flaky sea salt. Serve immediately.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Caramelized Shallot Tarte Tatin with Thyme Infusion
Ingredients
For the Caramelized Shallots
- 1 1/2 pounds shallots, peeled and halved lengthwise
- 2 tablespoons unsalted butter
- 1 tablespoon brown sugar, packed
- 1 tablespoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 1/4 teaspoon black pepper, freshly ground
For the Tarte Tatin
- 1 tablespoon all-purpose flour, for dusting
- 1 sheet puff pastry, from a 14-ounce package, thawed
For the Thyme Infusion
- 4 fresh thyme sprigs
- 1/4 cup extra virgin olive oil, high quality
- 1/4 teaspoon flaky sea salt, for finishing
Instructions
- 1
Preheat your oven to 400°F (200°C). Choose an oven-safe skillet (preferably cast iron) with a 9-inch bottom diameter. This will be the mold for your tarte tatin.
⏱️ 5 min•🌡️ 400 - 2
In the skillet, melt the unsalted butter over medium heat. Add the halved shallots, cut-side down, arranging them in a single layer as much as possible. Cook for 10-12 minutes, without stirring much, until the shallots begin to soften and caramelize on the cut sides.
⏱️ 12 min - 3
Sprinkle the brown sugar over the shallots, then drizzle with balsamic vinegar. Season with kosher salt and freshly ground black pepper. Gently stir to coat the shallots. Continue to cook for another 5-7 minutes, stirring occasionally, until the liquid has mostly evaporated and the shallots are deeply caramelized and tender.
⏱️ 7 min - 4
Remove the skillet from the heat. Carefully arrange the shallots in an even layer across the bottom of the skillet, ensuring they are tightly packed and form a cohesive base for the tarte.
⏱️ 3 min - 5
Lightly dust a clean surface with all-purpose flour. Unroll the thawed puff pastry sheet. Using a rolling pin, gently roll the pastry into a 10-inch circle, or slightly larger than the diameter of your skillet. Trim any excess pastry.
⏱️ 5 min - 6
Carefully place the puff pastry circle over the shallots in the skillet. Tuck the edges of the pastry down around the shallots, pressing gently to seal them in. Pierce the pastry in a few places with a fork to allow steam to escape.
⏱️ 3 min - 7
Transfer the skillet to the preheated oven. Bake for 25-30 minutes, or until the puff pastry is golden brown, puffed, and cooked through.
⏱️ 30 min•🌡️ 400 - 8
While the tarte is baking, prepare the thyme infusion. In a small saucepan, gently warm the extra virgin olive oil over very low heat. Add the fresh thyme sprigs. Let the thyme infuse in the warm oil for 5-7 minutes, ensuring the oil does not get too hot or smoke. Remove from heat and let cool slightly.
⏱️ 7 min - 9
Once baked, carefully remove the skillet from the oven. Let the tarte rest in the skillet for 5 minutes. This allows the caramel to set slightly and prevents the shallots from sticking.
⏱️ 5 min - 10
Place a large serving plate (larger than the skillet) upside down over the skillet. Using oven mitts, firmly hold the plate and skillet together and carefully but swiftly invert the tarte tatin onto the serving plate. If any shallots stick, gently re-arrange them onto the pastry.
⏱️ 2 min - 11
Remove the thyme sprigs from the infused olive oil. Drizzle the warm thyme-infused olive oil generously over the tarte tatin. Finish with a sprinkle of flaky sea salt. Serve immediately.
⏱️ 1 min