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Shallot Tarte Tatin

HAPPY NEW YEAR!!!! So it’s finally 2010. As I look forward to the exciting year ahead, I can’t help but take a look back. I am so thankful for my wonderful family and friends. They keep me afloat. We have had sooo much fun this past year. I should also give a shoutout to all of you. Thanks so much for following us into the new year. Your support has made Nosh and Tell what it is. Without you, we would just be two crazy girls getting fat and talking to ourselves. While we have certainly been getting fat, it’s nice to know that there are people out there listening to us and perhaps even caring about what we have to say. That means a lot. It has been so wonderful connecting with all of you. I can’t wait to see what this new year has to bring!

As my first post of 2010, it is only appropriate that I stretched my cooking skills, my patience and my stomach in attempt to cook what I am about to show…

tart 4

Voila! Shallot Tarte Tatin! I conquered my fears and puff pastry to master this dish! Please note the deep caramel color of the shallots and the warm buttery bronze of the puff pastry reflecting in the sunset. AMEN.

Shallot Tarte Tatin adapted from O Pistachio

1 sheet of puff pastry

15 small shallots

1 tbs sugar

2 tbs butter

25 ml red wine vinegar

For the Onion Jam:

1 clove garlic, finely chopped

2 tbs butter

2 red onions, thinly sliced

handful of thyme leaves- dried thyme works well too

1 tbs sugar

1/8 cup balsamic vinegar

Start by making the onion jam. In a saucepan on medium high heat, saute onions with some olive oil. After they have softened (a couple of minutes), add in the garlic. Saute for another minute then add butter and thyme. Stir for 10 more minutes. Things should start to be smelling really good about now. Add sugar, stir for 2 minutes then add the balsamic vinegar. Reduce heat to low and let the onions cook, stirring frequently, for about 40 minutes. Season to taste.

Preheat the oven to 375 degrees. Peel the shallots and cut off the roots.  Try to be sure to keep the core intact as you want to keep the shallots from falling apart into layers. Saute the shallots in a pan over medium heat with some olive oil. After about 8 minutes, add sugar to caramelize. Then add vinegar, reduce heat to low and let cook until the shallots have a nice golden color. After about 20 minutes, take them off the heat and let cool.

Butter a cake pan and lay out the shallots like this…

tart 1

Try to keep the shallots bunched to the middle. This way you’ll have space to bring the puff pastry around the onions. Then carefully place the onion jam on top like this…

tart 2

Then take your puff pastry and carefully place it on top of the onions. Push the ends around the onions and into the pan like an upside down pie. I had to roll my pastry out a tiny bit just to get it to go over the whole cake pan which was about 8 inches.

Put the tarte into the oven for about 20 minutes or until the pastry has risen and is lightly golden. Take it out of the oven and let it sit and cool for a few minutes. NOW. Don’t be scared. Now is time for the flip. Take a nice and cut gently around the edges of the pastry so that it will separate from the pan. I flipped my tart by putting a place face down over the cake pan and carefully flipped everything over. The tart should just slip right out and it looks like this…

tart 3

YAYYY.  I was so happy when everything came out right. Usually things like this don’t work for me. And if they can work for me, they can definitely work for you. So happy new year everyone! And don’t try to lose weight for your new years resolution…it never works!

Bon Eating,

Ariel

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