Shallot tart tatin

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What to do with shallots ?

Allow the originality of a savoury tarte tatin seduce you, where caramelised shallots combine perfectly with balsamic vinegar. Whether you prefer fresh goat's cheese or burrata, this recipe will thrill you. Add a touch of sweetness with our la Perruche brown sugar to create a tart revealing surprising touches that will delight your taste buds. Get ready for a true festival of flavours with this tarte tatin recipe containing shallots and burrata.

Servings 6 people
Prep : 30 minutes
Cooking : 40 minutes

Ingredients

Shortcrust pastry

250g flour
125g butter
1 egg yolk
1 pinch of salt
2-3 tablespoons water

Filling

1kg shallots
3 tablespoons of la Perruche Cassonade
50g butter
5cl balsamic vinegar
1 pinch of salt, freshly ground pepper
1 burrata
Sprigs of thyme

Directions

To make the savoury shortcrust pastry

Begin by dicing the butter and mixing it with the flour and salt using a fork until it becomes crumbly.
Add the egg yolk, then the water gradually, mixing until it forms a ball.
Once the dough is smooth, wrap in cling film and chill in the fridge for 1 hour.

To make the caramelised shallots

First wash the shallots.
Peel and halve the larger shallots.
Melt the butter in a frying pan, add the la Perruche Cassonade and arrange the shallots on top.
Leave to cook for a few minutes over a low heat, turning over regularly. The shallots will start to caramelise. Season with salt and pepper.
Deglaze with the vinegar.
Cook for a few minutes until the sauce evaporates and becomes syrupy.

Finishing the shallot and burrata tarte tatin

Roll out the pastry to a thickness of 2 to 3mm.
Cut out a circle slightly larger than the tart tin.
Arrange the shallots attractively in the bottom of the tin and drizzle with the cooking juices.
Top with the pastry and tuck the edges in, so that all face the inside of the tin.
Use a fork to make a small hole in the centre of the pastry to allow the air to escape.
Oven bake for 25 to 30 minutes at 180°C.
Keep an eye on the cooking time – the pastry should be golden brown.
Once removed from the oven, turn the tart onto a plate and place a burrata cheese in the centre.
Season with a drizzle of olive oil, salt, pepper and thyme sprigs.
Serve immediately !

This shallot tarte tatin recipe stands out for its rich flavours. It’s easy to prepare for everyone, with no need for special utensils or ingredients. The combination of caramelised shallots and cheese offers a unique taste experience. Our Cassonade la Perruche brown sugar, offers the perfect balance of sweet and savoury. Whether for an aperitif with friends or a quick meal, this tart is the perfect choice. You can also accompany it with a green salad for a complete and balanced meal, rich in flavour.

Chef's tip

Mix up the delicious tastes s with other ingredients such as goat’s cheese, endives, mushrooms, leeks or tomatoes.

You could add more ingredients for a different version of the shallot tarte tatin.

Goat’s cheese adds a strong, tangy flavour that contrasts well with the sweetness of the shallots.
Endives add a slight bitterness, while staying crunchy even after cooking.
The mushrooms add a meaty texture and an earthy flavour.
Leeks offer a mild, slightly sweet flavour that’s ideal with burrata.
Finally, tomatoes add a fresh and acidic touch.

Each ingredient can be used on its own or in combination with others, according to your taste.