Sweet and sour Tarte Tatin with French shallots and balsamic vinegar
For all those who think it’s complicated to make a tarte Tatin, I hope I can convince you otherwise, because it’s so simple and the result is WOW!
The preparation is really child’s play! The only stage that’s a little more stressful is turning the pie upside down. But the satisfaction of tasting it is well worth it!
French shallots are available year-round, so make the most of it! To find out about the different fruits and vegetables available in Quebec, see the arrivals calendar!
- Servings: 4 to 6
- Preparation time: 20 minutes
- Cooking time: 35 minutes
Ingredients
Tarte Tatin
- 8 to 10 French shallots, peeled and sliced into 1.5 cm rounds
- 3 tablespoon (30 ml) brown sugar
- 3 tablespoons (45 ml) balsamic vinegar
- 3 tablespoons (45 ml) vegetable butter
- 1 tablespoon (15 ml) whole-grain mustard
- 1/4 teaspoon (1.25 ml) hot pepper flakes
- 2-3 sprigs fresh thyme
- 1/2 teaspoon (2.5 ml) salt
- Pepper, to taste
- 1 sheet of puff pastry
- 1 egg yolk
- 1 tablespoon (15 ml) vegetable drink
Toppings
- 1/3 cup (40 g) crumbled vegan feta cheese
- 1 cup (25 g) arugula
- Pepper, to taste
Preparation
- Preheat oven to 400°F.
- In a large ovenproof skillet, heat brown sugar and balsamic vinegar over medium-high heat for 1 to 2 minutes, stirring often. Add the vegetable butter, whole-grain mustard, hot pepper flakes, thyme, salt and pepper. Reduce heat to medium and cook for a further 2 minutes, stirring often, or until the sauce is fairly thick.
- Place the French shallot rings in the pan, making sure they stick together and don’t leave too much space. If necessary, add more shallots.
- On a floured work surface, roll out the dough into a circle the size of the frying pan. Place the dough on top of the shallots, making sure to fold any excess over itself.
- In a small bowl, combine egg yolk and vegetable drink. Brush pastry with egg mixture. Bake for 30-35 minutes.
- Cool for 5 minutes and invert onto a serving plate. Serve with arugula, feta cheese and a few hot pepper flakes.
