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recipe image Shallot Tarte Tatin
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Shallot Tarte Tatin

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  • cooktimeCooking time1 hr
  • preparation timePrep time20 min
  • difficultyDifficultyEasy
  • servingsServingsPortions 4
Dinner
lunch
Side
American
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  • Violife Just Like shaved Parmesan for topping
  • 1 package frozen puff pastry, thawed
  • 1-pound (about 6 large) shallots, peeled and cut in half lengthwise
  • 3 tablespoons Violife Unsalted Plant butter, divided
  • Flour, for rolling out puff pastry
  • A handful of arugula
  • ¼ cup balsamic vinegar
  • 1 teaspoon fresh thyme leaves
  • Lemon wedge, for topping
  • 1 tablespoon extra-virgin olive oil, plus extra for drizzling on top
  • 1 teaspoon sugar
  • black pepper
  • salt
  1. Preheat oven to 400F. Arrange shallots on a rimmed baking sheet and toss with vegetable oil, salt, pepper, and fresh thyme. Roast in oven for 20-25 minutes, until they are tender and browned. Let cool.
  2. Simmer vinegar and sugar in a small skillet over medium-low heat until syrupy, about 5 minutes. Add 1 tablespoons Violife Unsalted Plant Butter to the skillet and swirl to incorporate into sugar/vinegar mixture. Remove from heat.
  3. Place shallots, cut side up, in the skillet. Overlaps shallots to fill in any gaps.
  4. Lightly flour a clean surface and gently roll out puff pastry. Cut pastry into a circle that’s 1’’ larger than the bottom of the skillet and drape over the shallots. Tuck the edges into the skillet and prick in several places with a fork.
  5. Bake until the pastry is golden brown, about 25-30 minutes.
  6. Cool the tart for 5-10 minutes and carefully invert onto a plate. Top with arugula, Violife Parmesan, and a squeeze of lemon juice just before serving.
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