
Shallot Tart
3h 35m
Reinterpretation of the classic "Tarte Tatin" with a twist: shallots in place of apples. It's savory, sweet, and full of different textures. Delicious and visually stunning!
The Shallot Tart can be served on many occasions, from appetizer to a main-course when paired with some salad.
Inspired by the classic French dish "Tarte Tatin".
Place 300 g of all-purpose flour on a work surface. Make a well in the center
Add 30 g of white sugar and salt to taste
Add 50 g of tempered butter
Add 100 g of lard
Add 80 ml of cold water
Combine ingredients with dough cutter until coarse texture
Knead dough until homogenous
Rest 2h in the fridge to relax gluten
Trim and peel 20 small shallots
Cut shallots in ½ lengthwise
Chop 50 g of pork fat
Add 1 tbsp of extra virgin olive oil to pan. Cut parchment paper to fit pan and press to stick to the olive oil
Add 2 tbsp of extra virgin olive oil to paper
Add all shallots cut side down in the round shape of the pan
Season with white sugar to taste
Season with 1 tbsp of extra virgin olive oil
Add 1 tbsp of butter
Add the chopped pork fat
Cook on medium heat until shallots are caramelized
Pre-heat oven to 180 °C
Roll out pie dough to 5 mm thickness
Cut the dough in the size of the base of the frying pan
Cover shallots with pie dough
Pierce dough with tip of a knife
Transfer pan to oven and bake at 180 °C for 15m until golden
Gently turn shallot tart onto plate
Gently remove parchment paper
Season with flaky salt to taste
The Shallot Tart is ready. Enjoy!
Yield 2 people
Small Shallot
20Pork Fat
50 gFlaky Salt
to tasteTempered Butter
1 tbspWhite Sugar
to tasteExtra Virgin Olive Oil
4 tbsp
Pie Dough
Lard
100 gAll-Purpose Flour
300 gTempered Butter
50 gWhite Sugar
30 gSalt
to tasteWater
80 ml
Equipment
Parchment Paper
Dough Cutter