Here’s a delicious recipe for tarte tatin with shallots given by my friend Ga\u00eblle, pianist and excellent cook. Two passions that brought us together for a beautiful friendship. She had made me this dish for a dinner party and she immediately agreed to share her little secrets. The great pleasure of this recipe comes from cooking the shallots. The scent is wonderfully fragrant and promises a dish rich in flavors and textures! This savoury tatin is perfect with a green salad! <\/p>\n\n

Recipe for a 20cm tarte tatin (serves 4):<\/p>\n\n

• 1kg shallots<\/li>
• 50g semi-salted butter<\/li>
• 2 tablespoons of olive oil<\/li>
• 1 tablespoon cider vinegar or shallot vinegar<\/li>
• 1 tablespoon balsamic vinegar or worcestershire sauce<\/li>
• 1 teaspoon of sugar<\/li>
• herbs of Provence<\/li>
• salt pepper<\/li>
• 150g fresh goat’s cheese (Petit Billy or Chavroux type)<\/li>
• 350g pure butter puff pastry (I made my own)<\/li><\/ul>\n\n

  Start by peeling the shallots without cutting them into pieces. <\/p>\n

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  Place the butter and olive oil in a frying pan over moderate heat. <\/p>\n

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  Add the shallots and cook gently. <\/p>\n

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  Stir gently from time to time. When the shallots begin to brown, turn down the heat and cover with a lid. <\/p>\n

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  Leave to cook for 20-25 minutes, watching and stirring from time to time. Add the cider or shallot vinegar, balsamic vinegar or worcestershire sauce, sugar, salt and pepper. <\/p>\n

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  Leave to cook, stirring gently, and enjoy the delicious aroma! Don’t hesitate to add a few herbes de Provence. <\/p>\n

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  When the shallots are cooked through, place the best ones in a 20cm baking tin lined with greaseproof paper. <\/p>\n

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  Then add the remaining, less attractive shallots and everything else in the pan. <\/p>\n

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  Place the chunks of fresh goat’s cheese on top of the shallots. <\/p>\n

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  Roll out the puff pastry on a floured work surface.<\/p>\n

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  Cut the pastry with a knife, using a circle or plate larger than the mould, around 22cm or more (don’t cut by pushing the circle or plate in, but with the knife).<\/p>\n

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  Prick the dough with a fork. <\/p>\n

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  Place the pastry on top of the shallots. <\/p>\n

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  Bake for 40 minutes in an oven preheated to 190\u00b0C over fan assisted heat. <\/p>\n

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  Let cool before unmolding and devouring! <\/p>\n\n

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  Tarte tatin aux \u00e9chalotes<\/h2>\n

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