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Tarte tatin of shallots
Tarte tatin of shallots with caramel on a bottom of fresh puff pastry.
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Ingredients
Directions
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Preheat the oven to 200 ° C.
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Halve the shallots. Ris the leaves of the sprigs of thyme.
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Place the shallots on baking paper. Sprinkle with the oil, sprinkle with pepper and grate for about 20 minutes in the middle of the oven. Change after 10 minutes.
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Let the sugar and the water in a saucepan melt over low heat to caramel after 10 minutes. This takes 8 min. Stir occasionally with a wooden spoon.
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Carefully pour the caramel into the quiche mold.
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Remove the shallots from the oven, but leave the oven on. Place the shallots with the cutting edge upwards in the quiche shape. Sprinkle with the thyme.
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Unroll the puff pastry and place on the shallots. Insert well at the edges.
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Make a hole with a knife in the middle of the puff pastry so that the moisture can escape.
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Bake the tarte tatin in the oven for about 30 minutes until done and golden brown. Let cool for 10 minutes on a grid.
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Turn on a plate and sprinkle with pepper and salt.
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Serve hot or cold. Bon appétit! .
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Nutrition
470Calories
Sodium9% DV220mg
Fat32% DV21g
Protein12% DV6g
Carbs21% DV62g
Fiber20% DV5g
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