Ingredients

2 cups flour

8 tbsp butter

1 tsp salt

6-7 tbsp cold water

½ cup ricotta con latte (plus 2 tbsp)

¼ tsp cardamom (adjust to taste)

Zest of 1 lemon

3 tbsp chives, chopped

Salt to taste

6 shallots, thinly sliced

10 large shallots, sliced in half

⅓ cup white wine

2 tbsp white balsamic vinegar

1 pinch salt (to taste)

4 tbsp unsalted butter (divided: 1 tbsp and 3 tbsp)

3 tbsp cane sugar

1 cup parmigiano, freshly grated

Chopped chives for topping

Instructions

Step 1: Make the shortcrust at least 2 hours ahead. In a food processor, combine flour, butter, and salt. Pulse while adding cold water 1 tbsp at a time until the mixture is crumbly. Form into a flat circle, wrap in plastic wrap, and refrigerate.

Step 2: Prepare the ricotta filling by mixing ricotta, cardamom, lemon zest, chopped chives, and salt to taste in a bowl.

Step 3: Preheat the oven to 400℉ (200℃). Brown the thinly sliced 6 shallots in a pan over medium-low heat for 20 minutes. Add salt, white wine, and white balsamic vinegar, then cook for 10 more minutes until the liquid is absorbed. Stir in 1 tbsp butter, adjust salt and pepper, and set aside.

Step 4: Grease your tarte tatin dish with 3 tbsp butter and sprinkle evenly with cane sugar. Arrange the halved shallots in a circle in the pan with three in the center. Cook over medium-low heat for about 6 minutes until the sugar turns lightly golden. Fill gaps with caramelized shallots, cook 1-2 minutes more, then sprinkle with grated parmigiano.

Step 5: Roll out the chilled shortcrust a bit larger than your dish. Fold the edges inward slightly to create a lip. Spread the ricotta mixture evenly over the dough surface. Place the dough, ricotta side down, on top of the shallots in the pan. Tuck in the edges so dough does not hang over and pierce the dough with a fork.

Step 6: Bake for 35-45 minutes until the crust is golden and cooked through.

Step 7: Remove from the oven and immediately invert the tarte tatin onto a serving board. If the sugar cools too much, it may stick. Garnish with additional chopped chives and serve warm.

Tips & Variations

Make the shortcrust dough ahead and chill well for a flakier texture.

Adjust the amount of cardamom to suit your taste—start with less if you prefer a milder flavor.

For extra richness, add a drizzle of honey over the shallots before placing the dough on top.

Use a cast iron or heavy-bottomed ovenproof skillet for best caramelization and heat distribution.

FAQs

Can I make the dough and caramelized shallots ahead of time?

Yes, both can be prepared up to 2 days in advance and stored separately in the refrigerator. Assemble and bake just before serving to ensure optimal texture and flavor.

What can I substitute for white balsamic vinegar?

If you don’t have white balsamic vinegar, you can use regular white wine vinegar or apple cider vinegar, though the flavor will be slightly different but still delicious.