Caramelized Shallot Tarte Tatin
Having a good, impressive, and simple go-to appetizer in your culinary repertoire is an absolute must. I hate when I’ve put so much thought and creative energy into planning a dinner party meal, and then the appetizer becomes an afterthought. The dish that accompanies cocktail hour is the first thing your guests will taste, and arguably the best part of the night! Everyone’s come hungry and ready to eat.
That’s why this caramelized shallot tarte tatin, which can be prepared ahead of time, is such a showstopper. It’s elegant, rich, and beautiful to look at, and an absolute crowd-pleaser. Please, find me someone who doesn’t like caramelized, cheesy, buttery pastry goodness. I dare you.
Caramelized Shallot Tarte Tatin
Serves: 6–8 as an appetizer
Total Time: 90 minutes
Hands-on Time: 1 hour
Ingredients
- 130g (1 cup) all-purpose flour, plus more for dusting
- 140g (10 tbsp) + 56g (4 tbsp / ¼ cup) cold salted butter
- 64g (¼ cup) ice-cold water
- 1 tsp salt
- 450g shallots (about 10–12 medium shallots)
- 1 tsp fresh thyme leaves, divided
- 1 tbsp balsamic vinegar
- 1 tbsp honey
- Cheese for topping — burrata, ricotta, or goat cheese recommended
- Balsamic glaze
- Salt and pepper
Instructions
- Preheat the oven to 375°F.
- Make the pastry: Combine the flour and 70g (5 tbsp) of cold butter, cubed, in a food processor. Process until the butter is fully incorporated, about 10 seconds. Add another 70g (5 tbsp) of cold butter cubes and pulse until the butter pieces are the size of peas.
- Add the ice-cold water and pulse 5–10 times, until no loose flour remains and the dough looks like small granules—think Dippin’ Dots or tapioca pearls. Turn the dough out onto a lightly floured surface and gently knead until it just comes together (don’t overwork it—visible butter pieces are a good thing!).
- Roll into a rough 9x11” rectangle, about the size of a sheet of paper. Fold the dough into thirds like a letter, roll it out again into a rectangle, and fold into thirds the other way to create layers. Wrap tightly in plastic wrap and chill for at least 30 minutes.
- Prepare the shallots: Trim the ends, halve lengthwise, and peel. Crinkle a large piece of parchment paper into a ball, then flatten it out over the bottom of a 9” cast iron pan. Add ¼ cup (56g) of butter to the pan and melt over medium-low heat directly on top of the parchment. Arrange the shallots cut-side down (with a few rounded sides down for variety). Season with ½ tsp thyme, salt, pepper, and the balsamic vinegar. Bake for 25 minutes at 375°F.
- Roll out the pastry: On a lightly floured surface, roll the chilled dough to about ¼” thick. Cut a circle slightly larger than the pan (around 10” in diameter). Place the dough circle on a baking sheet, prick a few holes with a fork, and freeze for 5–10 minutes to firm up.
- Assemble the tarte tatin: Remove the shallots from the oven and increase the temperature to 400°F. Drizzle the shallots with honey. Lay the chilled pastry over top, gently tucking the edges down the sides (don’t stress if it’s not perfect). Return to the oven and bake for 25 minutes, or until the pastry is golden brown and crisp.
- Invert and garnish: Let cool for 5 minutes, then invert onto a serving platter and carefully peel away the parchment. Top with the remaining thyme, dollops of cheese, a sprinkle of salt, and a drizzle of balsamic glaze. Serve warm or at room temperature.
Notes
- The pastry can be made up to 2 days in advance and refrigerated, wrapped tightly in plastic wrap. Or freeze and thaw in the fridge overnight before using.
- Store-bought puff pastry works perfectly, but it may bake a bit quicker so keep an eye on it.
- The tarte can be baked a few hours ahead—keep it shallot-side down in the pan, then reheat in a 350°F oven for 5 minutes before inverting and garnishing.
Pastry proportions inspired by a classic rough-puff pastry; method my own.
Shopping List
⬜ All-purpose flour⬜ Salted butter
⬜ Ice-cold water
⬜ Salt
⬜ 10–12 medium shallots
⬜ Fresh thyme
⬜ Balsamic vinegar
⬜ Honey
⬜ Burrata, ricotta, or goat cheese
⬜ Balsamic glaze
⬜ Salt and pepper
