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, and 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.
PER SERVING *
|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.