Savory Caramelized Shallot Tart
This delightful savory tart elevates the classic French Tatin by swapping sweet apples for rich and flavorful caramelized shallots. Perfect for festive occasions like Christmas or any special gathering, this dish showcases the beautiful balance between buttery pastry and sweet, tangy shallots. The addition of walnuts provides a delightful crunch, while a hint of cumin and balsamic vinegar adds warmth and depth to each bite. Whether you're a seasoned cook or a kitchen novice, this recipe is easy to follow and will impress your guests with its stunning presentation and heavenly aroma.
4
Servings
590
Calories
12
Ingredients
Ingredients
plain flour
200 g (no preparation needed)
salt
1/4 teaspoon (no preparation needed)
butter
100 g (cubed)
egg yolk
1 (no preparation needed)
walnuts
50 g (finely chopped)
shallots
1 kg (peeled)
butter
25 g (no preparation needed)
olive oil
1 tablespoon (no preparation needed)
cumin seed
1 teaspoon (no preparation needed)
dark muscovado sugar
3 tablespoons (no preparation needed)
lemon
1/2 (zest)
balsamic vinegar
2 tablespoons (no preparation needed)
Instructions
1
Preheat your oven to 200°C (400°F).
2
In a mixing bowl, combine the plain flour and salt. Add the cubed butter and egg yolk, then rub together with your fingertips until the mixture resembles coarse breadcrumbs.
3
Stir in the finely chopped walnuts, then gradually add 2 tablespoons of cold water to form a smooth, firm dough. Knead it lightly, wrap in clingfilm, and refrigerate for at least 30 minutes.
4
While the pastry chills, bring a pot of water to a boil. Add the peeled shallots and boil for 5 minutes. Drain them and pat dry.
5
In an ovenproof frying pan, heat the butter and olive oil over medium heat. Add the boiled shallots and cook for about 10 minutes, turning occasionally, until they are golden brown.
6
Sprinkle the cumin seeds, dark muscovado sugar, lemon zest, and balsamic vinegar over the shallots. Pour in 4 tablespoons of water and let it bubble for an additional 5 minutes, or until the shallots are well-coated and the sauce has thickened to a syrupy consistency. Remove from heat.
7
Roll out the chilled pastry into a circle, approximately 2 inches larger than the diameter of your frying pan. Carefully drape it over the caramelized shallots.
8
Tuck the edges of the pastry down into the sides of the pan to encase the shallots. Bake in the preheated oven for 25 minutes, or until the pastry is golden brown.
9
Allow the tart to cool for 5 minutes before flipping it onto a serving plate. Serve warm and enjoy!
Nutrition Information
39g
Fat
62g
Carbs
8.5g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is a Savory Caramelized Shallot Tart?
It is a savory version of the classic French Tatin that swaps sweet apples for caramelized shallots, walnuts, cumin, and balsamic vinegar.
How many servings does this recipe provide?
This recipe is designed to serve 4 people.
What is the calorie count per serving?
Each serving contains approximately 590 calories.
What are the main ingredients for the pastry dough?
The pastry is made from plain flour, salt, cubed butter, an egg yolk, finely chopped walnuts, and cold water.
How long should the pastry dough be refrigerated?
The dough should be wrapped in clingfilm and refrigerated for at least 30 minutes.
What preparation is needed for the shallots before frying?
The shallots should be peeled, boiled in water for 5 minutes, drained, and patted dry.
What temperature should the oven be set to?
The oven should be preheated to 200°C (400°F).
How do you caramelize the shallots?
Heat butter and olive oil in an ovenproof pan, brown the shallots for 10 minutes, then add sugar, cumin, lemon zest, balsamic vinegar, and water until syrupy.
What kind of sugar is used in the glaze?
The recipe calls for 3 tablespoons of dark muscovado sugar.
How much fat is in one serving?
Each serving contains 39g of fat.
How much protein does this tart provide?
One serving provides 8.5g of protein.
What is the carbohydrate content per serving?
There are 62g of carbohydrates in each serving.
Is this tart suitable for vegetarians?
Yes, the recipe is tagged as a vegetarian dish.
What size should the pastry be rolled out to?
The pastry should be rolled into a circle approximately 2 inches larger than the diameter of the frying pan.
How long does the tart bake in the oven?
The tart needs to bake for 25 minutes or until the pastry is golden brown.
How long should the tart cool before flipping?
Allow the tart to cool for 5 minutes before flipping it onto a serving plate.
What spices are used for seasoning?
The recipe uses cumin seeds to add warmth and depth to the flavor.
How many shallots are required for the recipe?
The recipe requires 1 kg of peeled shallots.
Why are walnuts included in the recipe?
Finely chopped walnuts are added to the pastry dough to provide a delightful crunch.
What type of vinegar is used?
The recipe uses 2 tablespoons of balsamic vinegar.
Does the recipe use any citrus?
Yes, it uses the zest from half a lemon.
What is the total number of ingredients used?
There are 12 specific ingredients listed for this recipe.
What is the first step in making the dough?
The first step is to combine plain flour and salt, then rub in cubed butter and egg yolk until the mixture resembles coarse breadcrumbs.
How much water is added to the pastry dough?
Gradually add 2 tablespoons of cold water to form the dough.
Can this be served cold?
The instructions recommend serving the tart warm.
What kind of pan is best for this recipe?
An ovenproof frying pan is essential for moving the dish from the stovetop to the oven.
How do you secure the pastry over the shallots?
Drape the pastry over the shallots and tuck the edges down into the sides of the pan.
How much butter is used in total?
A total of 125g of butter is used (100g for the pastry and 25g for the frying pan).
What occasion is this dish recommended for?
It is described as perfect for festive occasions like Christmas or any special gathering.
How much salt is needed for the crust?
The crust requires 1/4 teaspoon of salt.