Shallot Tarte Tatin

Steps

1. 1Prepare the shallots

   Peel the shallots and slice them in half lengthwise.

   Shallots (banana shallots)
2. 2Sear the shallots7 min

   Heat a large oven-safe pan over medium-high heat and sear the shallot halves cut-side down until nicely caramelized, about 5–8 minutes.

   Don't move them too much — let them develop a deep golden color.

   Shallots (banana shallots)
3. 3Make the caramel

   In a separate pan, combine the sugar and a splash of water and cook over medium heat until the sugar dissolves and turns a golden amber color. Add the butter, swirl to combine, then pour in the red wine vinegar and a pinch of salt. Bring to a boil, then reduce to a simmer for a few minutes until thickened.

   Watch the caramel closely — it goes from perfect to burnt quickly.

   SugarButterRed wine vinegarSalt
4. 4Arrange shallots in pan

   Pour the caramel sauce into the bottom of the oven-safe pan. Arrange the seared shallots cut-side down in the caramel, packing them tightly.

   Nestle them snugly — they'll hold their shape better during baking.

   Shallots (banana shallots)
5. 5Cover with pastry

   Unroll the puff pastry and drape it over the shallots, tucking the edges down around the sides of the pan. Poke a few holes in the pastry with a knife to vent steam.

   A few vents help the pastry stay crisp.

   Puff pastry
6. 6Bake the tart35 min

   Bake in a preheated oven at 180°C (350°F) for about 35–40 minutes, until the pastry is puffed and golden.

7. 7Flip and garnish

   Remove from the oven and let cool for a few minutes. Place a large plate over the pan and carefully invert the tart. Dot the top with pieces of gorgonzola, sprinkle with chopped chives, and drizzle with a bit of the leftover caramel sauce.

   Use a plate slightly larger than the pan to catch any drips.

   GorgonzolaChives