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Friday, February 4, 2011
This is a Caramelized Shallot Tarte. Like its apple cousin, the original tarte tatin, it is prepared with the crust on top and then flipped over when served.
This is perfect with a side of cheeses like Camembert, fresh goat's cheese, and brie. For the salad I would go with a mix of salad leaves and Arugula (roquette) for its peppery zest.
Here is the recipe as seen in Vie Pratique Gourmand, No. 183.
1 round of Pastry crust (or 2 if you're going to make little ones)
600 gr shallots
100 gr raisins
1 cup of water
50 gr pine nuts
30 gr butter
3 Tblsp. olive oil
1 Tblsp. sugar
salt and pepper
Peel and sautée the shallots in the oil until golden. Lower the heat, add the water, the raisins, and the sugar. Cook on low heat for about 30 minutes. Preheat the oven to 210°C, or thermostat 7. Grease your pan, spread the shallot raisin mix on the bottom of the pan and cover with the crust. Tuck the dough in around the edge of the pan. Bake for about 25 minutes.
Let cool slightly then place your serving plate on the pan and turn over. Decorate with grilled pine nuts. Serve warm.