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This recipe brings together the sweetness of caramelized shallots with the richness of a homemade shortcrust pastry. The addition of lemon-zested ricotta or crème fraîche adds a refreshing tang, while optional bacon bits and cheese elevate the dish further. The process involves creating a sandy-textured dough, caramelizing shallots, and baking everything to golden perfection. Serve it with a dollop of lemon cream and fresh chives for a sophisticated finish.
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Mix the white flour, buckwheat flour, salt, and room-temperature butter by hand until obtaining a sandy texture.
Add the egg and work it into the mixture until a smooth, homogeneous dough forms.
Wrap the dough in plastic wrap and chill in the fridge for an hour.
Cut the shallots in halves and fry off the bacon bits in a separate pan, if using.
In a pan, mix the sugar and half a cup of water to start the caramel.
Add a pinch of salt and the shallots to the caramel. Cook on medium-low heat for 5 minutes until the shallots are softened and coated in caramel.
Add the caramelized shallots to a pie dish or directly into a cast iron pan.
Grate some cheese, add the bacon bits and spring onion, and cover with the rolled-out pastry.
Bake in the oven at 190°C for 20-25 minutes until the pastry is golden and crisp.
Let the tarte tatin rest for 15 minutes before serving.
Whisk the ricotta or crème fraîche with the zest of one lemon and a small squeeze of lemon juice.
Serve the tarte tatin with the lemon cream and a handful of chives.
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If you don’t have a pie dish, you can use a cast iron pan to assemble and bake the tarte tatin directly.
For a vegetarian option, omit the bacon and focus on the cheese and herbs for flavor.
Chilling the pastry dough helps it maintain its structure during baking.
Can I use a different type of flour for the pastry?
Yes, you can substitute buckwheat flour with whole wheat or all-purpose flour, but it may alter the texture slightly.
What can I use instead of ricotta or crème fraîche?
You can use sour cream or Greek yogurt as alternatives.
How do I know when the caramel is ready?
The caramel should be bubbling and have a golden color before adding the shallots.
Can I make this ahead of time?
Yes, you can prepare the pastry and caramelized shallots in advance and assemble the tarte tatin just before baking.
What’s the best way to store leftovers?
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in the oven to restore crispness.
Combining french technique and bold flavours, Currently on a journey to learning as much as I can about cooking, always up for a challenge and a new recipe. - New recipes every Sunday
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