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Shallot Tarte Tatin with Lemony Cardamom Ricotta…so simple but luxurious, the tarte is very easy to prepare but so elegant looking!

I used the new shallot tatin pan by Le Creuset and I’m OBSESSED!

Shallot Tarte Tatin with Lemony Cardamom Ricotta

By Nadia Aidi
Shallot Tarte Tatin with Lemony Cardamom Ricotta…so simple but luxurious, the tarte is very easy to prepare but so elegant looking!
I used the new shallot tatin pan by Le Creuset and I’m OBSESSED!

Ingredients 

  • 9-10 large shallots, sliced in half.
  • 6 shallos, thinly sliced.
  • 2 tbsp white balsamic vinegar
  • 1/3 cup white wine
  • 1/2 cup + 2 tbsp ricotta con latte
  • 1/4 tsp cardamom. Add less if you want it less strong
  • 1 lemon, zest
  • 3 tbsp chives, plus more for topping
  • Salt/pepper to taste
  • 4 tbsp unsalted butter
  • 3 tbsp cane sugar
  • 1 cup grated parmigiano

Shortcrust

  • 2 cups flour
  • 8 tbsp butter
  • 6-7 tbsp cold water
  • 1 tsp salt

Directions 

  • Add flour, butter and salt to a food processor and start pulsing adding in the cold water 1 tbsp at a time. It should be crumbly. Form it into a flat circle and refrigerate covered in plastic wrap for at least 2 hours
  • Add the sliced shallots, brown on medium low for 20 min. Add a pinch of salt, white wine and white balsamic. Cook 10 more min until liquid absorbed. Finish with 1 tbsp butter
  • Roll out the crust and cut a bit larger than your pan, fold edges a bit, pierce with a fork and rub the ricotta on it
  • Spread the 3 tbsp butter onto the 10 inch skillet & add sugar. Arrange shallot halves as shown in video. Brown for about 6 min or until the sugar becomes lightly golden. Fill in the gaps with the caramelized shallot cook 1-2 min. Top with parm and the crust. Tuck in the dough
  • Bake at 400 for 35-45 minutes
  • Flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. Add chives on top

Nutrition information is automatically calculated, so should only be used as an approximation.

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