⏱ Prep: 20 min · 🔥 Cook: 40 min · 🍽 Serves: 6 · 📊 Medium

An elegant upside-down tart featuring caramelized shallots nestled in buttery puff pastry. This savory showstopper makes an impressive appetizer or side dish.

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🥬 Ingredients

Main Ingredients

• 1 sheet puff pastry sheet, thawed
• 450g (1 lb) shallots, peeled and halved lengthwise
• 45-60ml (3-4 tablespoons) oil or unsalted butter
• 30g (2 tablespoons) brown sugar
• 45ml (3 tablespoons) white balsamic vinegar or regular balsamic vinegar
• 15ml (1 tablespoon) fresh thyme leaves
• to taste salt
• to taste freshly ground black pepper

For Garnish

• for serving crème fraîche
• for garnish fresh chives, chopped

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👨‍🍳 Instructions

1. Preheat your oven to 200°C (400°F). Peel the shallots and slice them in half lengthwise, keeping the root end intact to hold the layers together.
2. In a 25cm (10-inch) oven-safe skillet, heat the oil or butter over medium heat. Stir in the brown sugar and balsamic vinegar, cooking until the mixture begins to bubble vigorously and the sugar completely dissolves, about 2-3 minutes.
3. Arrange the shallots in the skillet cut-side down, packing them tightly in a single layer to cover the entire base of the pan. Sprinkle with thyme, salt, and pepper. Cook undisturbed for 10-12 minutes until the shallots are tender and the liquid has reduced to a thick, glossy caramel.
4. Roll out the puff pastry on a lightly floured surface and cut a circle about 2.5cm (1 inch) larger than the diameter of your skillet. Drape the pastry over the caramelized shallots, carefully tucking the edges down the inside of the pan to encase the shallots completely.
5. Prick the top of the pastry all over with a fork to allow steam to escape. Transfer the skillet to the preheated oven and bake for 25-30 minutes, until the pastry is puffed and deeply golden brown.
6. Remove from oven and let the tart rest in the pan for exactly 5 minutes to allow the caramel to set slightly. Run a knife around the edges to loosen, place a large flat serving plate over the skillet, and quickly invert the tart in one confident motion.
7. Garnish with dollops of crème fraîche and scattered fresh chives. Slice into wedges and serve immediately while warm.

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💡 Tips & Variations

• Don't skip the 5-minute resting time before inverting - this prevents the caramel from being too liquid and running off
• If you don't have white balsamic vinegar, regular balsamic works perfectly but will give a darker color to the caramel
• Make sure your shallots are similar in size for even cooking, and pack them tightly to prevent gaps in the finished tart

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📝 Personal Notes

Add your tweaks, ratings, and observations after making this recipe.

Source: Instagram