Shallot And Garlic Tarte Tatin With Parmesan Pastry

Name: Shallot And Garlic Tarte Tatin With Parmesan Pastry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 300 g puff pastry, thawed; 1/4 cup unsalted butter; 75 g parmesan cheese, freshly grated; For the topping; 3 tablespoons unsalted butter; 500 g shallots; 12 -16 garlic cloves, peeled and left whole; 1 tablespoon caster sugar; 1 tablespoon balsamic vinegar; 3 tablespoons water; 1 tablespoon fresh thyme, chopped, plus a few extra sprigs (optional); salt & fresh ground pepper

Servings: persons

300 g puff pastry, thawed
1/4 cup unsalted butter
75 g parmesan cheese, freshly grated
For the topping
3 tablespoons unsalted butter
500 g shallots
12 -16 garlic cloves, peeled and left whole
1 tablespoon caster sugar
1 tablespoon balsamic vinegar
3 tablespoons water
1 tablespoon fresh thyme, chopped, plus a few extra sprigs (optional)
salt & fresh ground pepper

1
Roll out the pastry into a rectangle and spread the butter over it, leaving a 2.5 cm border.
2
Sprinkle the Parmesan on top. Fold the bottom third of the pastry up to cover the middle and fold the top third down. Seal the edges, give a quarter turn and roll out a rectangle, then fold as before. Chill for 30 minutes.
3
Melt the butter in a 23-25 cm round heavy pan (with a lid) that is also suitable for placing in the oven. Add the shallots and garlic, and cook until lightly browned all over.
4
Scatter the sugar over the top of the shallots and garlic, slightly increase the heat, cook until the sugar begins to caramelize, then turn the shallots and garlic in the pan.
5
Add the vinegar, water, thyme and seasonings.
6
Cook, with the pan partly-covered, for 6-8 minutes, until the garlic cloves are just tender.
7
Remove the pan from the heat and allow the pan and its contents to cool.
8
Preheat the oven to 190u00b0C (375u00b0F).
9
Roll out the pastry to the diameter of the pan and lay it over the cooled shallots and garlic.
10
Prick the pastry with a sharp knife, then bake for 25-35 minutes, until the pastry has risen and is golden.
11
Set the pan aside for 5-10 minutes to cool, then invert the tart onto a serving platter.
12
Scatter the tart with a few thyme sprigs and serve.

724

kcal

Calories

Fat

105

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 300 g puff pastry, thawed, 1/4 cup unsalted butter, 75 g parmesan cheese, freshly grated, For the topping, and more.

Yes, Shallot And Garlic Tarte Tatin With Parmesan Pastry falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!