Description
A savory and elegant Shallot Tarte Tatin featuring caramelized shallots layered beneath a flaky shortcrust pastry infused with ricotta, cardamom, lemon zest, and chives. This French-inspired tart combines the sweetness of slow-cooked shallots with the richness of butter, parmesan, and a hint of white balsamic vinegar, perfect for a sophisticated appetizer or light meal.
Ingredients
Scale
For the Shortcrust Pastry
- 2 cups flour
- 8 tbsp butter
- 1 tsp salt
- 6–7 tbsp cold water
Ricotta Mixture
- ½ cup ricotta con latte
- 2 tbsp ricotta con latte (additional)
- ¼ tsp cardamom (adjust to taste)
- 1 lemon (zest only)
- 3 tbsp chives, chopped
- Salt, to taste
Caramelized Shallots
- 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
- Salt and pepper, to taste
Finishing Ingredients
- 1 cup freshly grated parmigiano
- Chives, chopped (for topping)
Instructions
- Prepare the Shortcrust Pastry: In a food processor, combine flour, butter, and salt. Pulse while gradually adding cold water 1 tablespoon at a time until the mixture forms a crumbly dough. Form into a flat circle, wrap in plastic, and refrigerate for at least 2 hours to chill and rest.
- Make the Ricotta Mixture: In a bowl, mix the ricotta con latte with cardamom, lemon zest, chopped chives, and salt to taste. Set aside for later use.
- Caramelize the Shallots: In a pan over medium-low heat, brown the thinly sliced shallots for 20 minutes. Add a pinch of salt, white wine, and white balsamic vinegar. Continue cooking for 10 minutes until the liquid is absorbed. Stir in 1 tablespoon butter, and season with salt and pepper to taste. Remove from heat and set aside.
- Prepare the Tarte Tatin Base: Grease your tarte tatin dish with 3 tablespoons of butter and sprinkle cane sugar evenly over the base. Arrange the halved shallots in a circular pattern with three in the center. Cook on medium-low heat on the stovetop for about 6 minutes until the sugar caramelizes to a light golden color. Fill gaps with the previously caramelized shallots and cook for an additional 1-2 minutes. Sprinkle freshly grated parmesan over the shallots.
- Assemble the Tarte: Roll out the chilled shortcrust dough slightly larger than your tarte tatin dish. Fold the edges inward to create a lip around the perimeter. Spread the ricotta mixture evenly over the top surface of the dough. Place the dough, ricotta side down, over the caramelized shallots in the tarte tatin pan, tucking in the edges so they do not hang over the sides. Prick the dough with a fork to allow steam to escape during baking.
- Bake: Preheat the oven to 400℉ (204℃). Bake the assembled tarte tatin for 35 to 45 minutes until the pastry is golden brown and cooked through.
- Finish and Serve: Immediately upon removal from the oven, carefully invert the tarte tatin onto a serving board or plate. If the caramelized sugar cools too much, it may stick. Garnish the top with additional chopped chives and serve warm.
Notes
- Make the shortcrust pastry at least 2 hours ahead, or preferably the day before, to allow it to chill properly for easier handling and better texture.
- Adjust the cardamom amount to your taste; the flavor is subtle and can easily overpower if too strong.
- If you don’t have ricotta con latte, use high-quality ricotta cheese as a substitute.
- Be careful when caramelizing the shallots and sugar as burnt sugar will make the tart bitter.
- Use a heavy-bottomed pan for caramelizing the shallots to avoid hot spots and burning.
- Serve the tarte tatin warm for the best texture and flavor experience.
- Prep Time: 20 minutes plus 2 hours chilling time
- Cook Time: 40 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: French
Keywords: Shallot Tarte Tatin, French tart recipe, caramelized shallots, savory tart, shortcrust pastry, ricotta tart, appetizer recipe
