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To make this recipe ahead, let the tart cool in pan, then reheat over medium to soften glaze before inverting.
Ingredients
Serves 4
Step 1
Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20–25 minutes. Let cool. Remove any leathery outer layers.
Step 2
Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 Tbsp. butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in any gaps.
Step 3
Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere). Cut out a circle that’s about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25–30 minutes.
Step 4
Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5–8 minutes. Season with salt and pepper; set aside.
Step 5
Let tart sit until pastry is cooled slightly, 5–10 minutes. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.
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Reviews (5)
Back to TopSomehow missed when the glaze was added. Just before baking? The
rebane
Bodega Bay
3/21/2021
Really good - followed the suggestion of a previous reviewer and cut shallots into quarters; could not find burrata so used ricotta - agree that goat cheese would be interesting alternative. Only change I would make is to double the quantity of shallots.
cathifrommontreal
Montreal
3/6/2020
Wonderful flavors, and the burrata was a revelation. I didn't like the big halves of shallot. The roasted side was delicious, but the rounded sides a little slimy and too much in a bite. Next time, I'll do the shallots in slices. I know that doesn't suit the Tart Tatin title, but it would improve it.
ffran
VT
4/12/2017
Made this for NYE as a first course. Delicious. I triple the recipe and use two quiche pans. No problems. Don't know about the ricotta. A little bland. Goat cheese may work.
fcote
Ottawa
1/1/2017