Shallot Tart Tatin Autumn Recipe
A true ode to vegetables – the small ones, the big ones, the beloved ones, the unloved ones – the new book by photographer and food stylist Caroline Lesguillons presents itself as an encyclopedia, punctuated of course by recipes. Here is the shallot tart tatin, to welcome autumn as it should be.
Ingredients for 4 persons :
600 g shallots
40g butter
2 tbsp brown sugar
2 tbsp balsamic vinegar 2 tbsp herbs of Provence
1 shortcrust pastry (see recipe p. 264) or puff pastry
Salt and pepper
Peel and cut the shallots in half lengthwise.
In an ovenproof pan or mold, melt the butter with the sugar over low heat, stirring constantly. Add the shallots, cut sides down and cover the entire surface.
Cook over medium heat for 5 to 6 minutes.
Add the balsamic vinegar, salt, pepper, Provence herbs and continue cooking for 6 min. Remove from heat and let cool for 10 to 15 minutes.
Preheat the oven to 190 ° C.
Cover the shallots with the paste and tuck the edges inwards. Prick the dough in a few places, put it in the oven and cook for 25 to 30 minutes.
Remove the tarte Tatin from the oven, then leave to rest for 5 minutes. Turn it sharply onto a suitable dish and enjoy hot with a salad.
Recipe from the book All the vegetables , by Caroline Lesguillons, published by Webedia Books, to be published on October 26, 2023.
