Shallot Tarte Tatin with Honey, Rocket, Goat Cheese, and Walnuts

Shallot Tarte Tatin with Honey, Rocket, Goat Cheese, and Walnuts

Shallot Tarte Tatin, enriched with the complex flavours of balsamic vinegar and honey, and elevated with the creamy tang of goat cheese, the peppery bite of rocket, and the nutty crunch of walnuts.

5 from 2 votes

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Course: Appetizer, Entree, picnic, tarte

Cuisine: French

Keyword: French Onion Tart, Puff Pastry, Shallots, Starter

Cook Time: 40

Servings: people

Calories: 404kcal

Equipment

oven safe fry pan (skillet)

Ingredients

For the Shallot Tarte Tatin

1 sheet puff pastry thawed if frozen
12 shallots peeled and halved
1 tbsp olive oil
2 tbsp butter
2 tbsp balsamic vinegar
2 tbsp of honey
1 tbsp fresh thyme leaves
salt and pepper to taste

For the Topping

1 cup rocket arugula
40 grams goat cheese crumbled
⅓ cup of walnuts roughly chopped and toasted
1 tablespoon of fresh thyme leaves optional, for garnish

Instructions

Prepare the Shallots

Preheat your oven to 200°C (400°F ).
Heat the olive oil in a large ovenproof pan/ skillet or cast-iron pan over medium heat.
Add the butter, balsamic, honey and thyme to the pan and stir to combine.
Add the shallots, cut side down, and cook for about 4 minutes until they start to brown.
Season with salt and pepper to taste.

Assemble the Tarte Tatin

Roll out the puff pastry and carefully place it over the shallots in the pan. Tuck the edges of the pastry down around the shallots.

Bake

Place the pan in the preheated oven and bake for 25-30 minutes, or until the pastry is golden brown and puffed.
Remove the pan from the oven and let it cool for about 5 minutes.

Invert and Serve

Carefully invert the tarte tatin onto a large plate or serving dish. Be cautious as the pan and caramelised shallots will be hot.
Top the tarte with rocket, crumbled goat cheese, and toasted walnuts. For an extra touch, sprinkle with fresh thyme leaves.
Serve warm and enjoy!

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