These shallot and mushroom tartlets are made in the French tarte tatin fashion. Tarte tatin is an upside-down pastry in which the filling is caramelized before the pastry is baked. Featuring shallots caramelized in balsamic vinegar, butter, sugar, a…
d thyme, these tarts are baked upside down and then flipped over and topped with sauteed mushroom and garlic mixture. These tartlets are individually portioned for a delicious addition to your next meal. Make your own puff pastry or purchase it premade.
- 150 grams sugar
- 30 grams butter
- 350 grams shallots (peeled and whole)
- 100 milliliters balsamic vinegar
- fresh thyme
- 1 sheet puff pastry
- olive oil
- 225 grams mixed mushrooms
- 2 garlic cloves (diced)
- ground black pepper
- In a heavy-bottomed pan, add the sugar. On low heat, stir constantly until melted then add the butter, continually stirring.
- Add the shallots, vinegar, and a few thyme leaves. Simmer on very low heat until the shallots are softened and completely covered in the caramel. Let cool.
- Preheat the oven to 180 degrees Celsius.
- Divide the shallot mixture into 4 individual tart pans.
- Cut circles of puff pastry a little larger than the tart pans. Top each tart with puff pastry and tuck the edges into the tart pan.
- Bake 15 minutes until the pastry is golden and puffed.
- Separately, in another skillet, heat a drizzle of olive oil and add the mushrooms, garlic, and a little thyme until softened. Salt and pepper to taste and set aside.
- Let the tartlets sit for 5 minutes, then unmold them. Flip over so the puff pastry is on the bottom. Top with some of the mushroom mixture and serve.
|Calories690Calories from Fat320|
|% DAILY VALUE|
|Calories from Fat320|
|% DAILY VALUE|
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.