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Shallot Tarte Tatin ❤️ There is something special about a recipe that flips expectations – and this one does it figuratively and also literally! Tarte Tatin is usually a French dessert that caramelizes upside down and then you flip it when done baking, but today we are taking savory caramelized shallots and putting that in our tarte tatin recipe. Trust me, it is delicious!
Table of Contents
Why You’ll Love Shallot Tarte Tatin
I love making this recipe when I am hosting- it takes a bit of time but it is worth it because this Shallot Tarte Tatin dish is such a savory dish that is so unique, everyone always loves it. This is a rendition of my french onion tarte tatin – it may seem complicated, but it is honestly very easy to make. Don’t even get me started on the lemony cardamom ricotta, it adds the best taste!
Help with Prep
Chop and Prep:
- Lemon: 1, zest only
- Chives: chopped 3 tbsp + more for topping
- Shallots: 16 total: 10 sliced in half and 6 thinly sliced
- Parmigiano: 1 cup, freshly grated
Gather:
- Flour: 2 cups
- Butter: 8 tbsp
- Cold water: 6-7 tbsp
- Ricotta con latte: ½ cup + 2 tbsp
- Cardamom, ¼ tsp
- White wine: ⅓ cup
- White balsamic vinegar: 2 tbsp
- Unsalted butter: 4 tbsp
- Cane sugar: 2 tbsp
- Salt and Pepper
Substitutions
- Shallots → If you prefer caramelized onions, then it is no problem to swap them out for the shallots for this recipe.
- Ricotta → You can use mascarpone instead of ricotta.
- Alcohol-free → You can use more broth if you don’t want to use wine, or use 0% wine.
🔥Chef Nadia’s Tip🔥
Make sure you add the cold water 1 tbsp at a time because going too fast will ruin the Shallot Tarte Tatin dough.
The Perfect Pairings
For this rich, savory and caramelized Shallot Tarte Tatin appetizer recipe, think bold with a Milky Dirty Martini because it is just what you need, trust me. For your main a Boneless Prime Rib, Potato Puree and also a fresh Arugula Fennel Salad would be perfect!
Shallot Tarte Tatin: Questions Answered
I’m glad you asked because I am OBSESSED, it is the new Shallot Tatin Pan by Le Creuset.
You can use mascarpone instead.
Yes of course, you can use more broth or 0% wine – Giesen has a great selection.
Absolutely. You can make it up to 2 days ahead and store wrapped in the fridge
Equipment
- plastic wrap
- pan
- tarte tatin dish, or round oven-safe 10 inch dish
Ingredients
Shortcrust
- 2 cups flour
- 8 tbsp butter
- 1 tsp salt
- 6-7 tbsp cold water
Ricotta
- ½ cup ricotta con latte, plus 2 tbsp
- ¼ tsp cardamom, Add less if you want it less strong
- 1 lemon, zest only
- 3 tbsp chives, chopped
- salt, to taste
Shallot Tarte Tatain
- 6 shallots, thinly sliced
- 10 large shallots, sliced in half
- ⅓ cup white wine
- 2 tbsp white balsamic vinegar
- 1 pinch salt, to taste
- 4 tbsp unsalted butter, divided, 1 tbsp and 3 tbsp
- 3 tbsp cane sugar
- 1 cup parmigiano, freshly grated
- chives, chopped, for topping
Instructions
Shortcrust- Make at least 2 hours ahead
- To a food processor add flour, butter and salt. Start pulsing adding in the cold water 1 tbsp at a time. It should be crumbly. Form it into a flat circle and wrap fully in plastic wrap. Refrigerate for at least 2 hours.
Ricotta
- In a bowl, mix the ricotta, cardamom, lemon zest, chives and salt to taste.
Shallot Tarte Tatin
- Preheat the oven to 400℉.
- In a pan, brown the sliced shallots 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, salt and pepper to taste. Set aside.
- Grease your tarte tatin dish with 3 tbsp butter and sprinkle with sugar. Add the sliced shallots to a pan in a circle and then 3 in the middle. Brown one the stove on medium-low for about 6 minutes or until the sugar becomes lightly golden. Fill in the gaps with the caramelized shallot and cook 1-2 minutes longer. Top with parmesan
- Roll out the crust and cut a bit larger than your tarte tatin dish, fold edges inward a bit all the way around to make a lip – see video. Rub the ricotta mixture all over the top. Add the dough, ricotta side down to the top of your tarte tatin pan, on top of the shallots. Tuck in the edges of the dough so they aren't hanging over. Pierce the dough with a fork.
- Bake for 35-45 minutes.
- As soon as it is out of the oven, flip the tarte tatin onto a cutting board or whatever you are serving it on – if the sugar cools off too much it can stick. Add more chopped chives on top and that is it!
Kitchen Cam
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
