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Shallot Tarte Tatin ❤️ so simple but luxurious, the tarte is very easy to prepare and so elegant looking!
I used the new shallot tatin pan by Le Creuset and I’m OBSESSED!
If you loved this recipe, check out. my French Onion Upside Down!
Why You’ll Love Shallot Tarte Tatin
This is one of my favorite dishes to make when I am hosting! It is a rendition of my french onion tarte tatin. It is sooo delicious and honestly very easy to make. Don’t even get me started on the lemony cardamom ricotta, it adds the best taste!
How To Prepare Shallot Tarte Tatin
🧈 First, 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.
🍷 Secondly, add the sliced shallots, brown on medium low for 20 minutes. Add a pinch of salt, white wine and white balsamic. Cook 10 more minutes 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 and add sugar. Arrange shallot halves. Then, brown for about 6 minutes or until the sugar becomes lightly golden. Fill in the gaps with the caramelized shallot cook 1-2 minutes. Top with parmesan and the crust. Tuck in the dough.
🔥 Then, bake at 400F for 35-45 minutes.
🌿 Lastly, flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. Add chives on top.
Substitutions and Variations
- You can use onion instead of shallot.
- You can use mascarpone instead of ricotta.
- You can use more broth if you don’t want to use wine, or use 0% wine.
- I topped with chives, but you can use any herbs of your choice, or which ever ones you have on hand.
Chef Nadia’s Tip
Make sure you add the cold water 1 tbsp at a time.
Similar Recipes
Common Questions
You can use onions!
You can use mascarpone.
Yes of course. You can use more broth or 0% wine. Giesen has a great selection.
Shallot Tarte Tatin
Ingredients
- 10 large shallots, sliced in half
- 6 shallots, thinly sliced
- 2 tbsp white balsamic vinegar
- 1/3 cup white wine
- 1/2 cup ricotta con latte, plus 2 tbsp
- 1/4 tsp cardamom, Add less if you want it less strong
- 1 lemon zest
- 3 tbsp chives, plus more for topping
- Salt and pepper , to taste
- 4 tbsp unsalted butter
- 3 tbsp cane sugar
- 1 cup parmigiano, grated
Shortcrust
- 2 cups flour
- 8 tbsp butter
- 6-7 tbsp cold water
- 1 tsp salt
Instructions
- First, 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.
- Secondly, add the sliced shallots, brown on medium low for 20 minutes. Add a pinch of salt, white wine and white balsamic. Cook 10 more minutes 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 and add sugar. Arrange shallot halves. Then, brown for about 6 minutes or until the sugar becomes lightly golden. Fill in the gaps with the caramelized shallot cook 1-2 minutes. Top with parmesan and the crust. Tuck in the dough.
- Then, bake at 400F for 35-45 minutes.
- Lastly, flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. Add chives on top.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
