Tarte tatin of shallots

Name: tarte tatin of shallots
Cook time: 20 min
Total time: 80 min
Yield: 4
Cuisine: French
Ingredients: 800 g shallot; 4 twig fresh thyme; 2 el traditional olive oil; 100 g white caster sugar; 2 el tap water; 1 role fresh puff pastry roll of 270 g

Tarte tatin of shallots with caramel on a bottom of fresh puff pastry.

Ingredients

Kitchen Stuff

1 baking paper
1 quiche mold (Ø 26 cm)

Directions

Preheat the oven to 200 ° C.
Halve the shallots. Ris the leaves of the sprigs of thyme.
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.
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.
Carefully pour the caramel into the quiche mold.
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.
Unroll the puff pastry and place on the shallots. Insert well at the edges.
Make a hole with a knife in the middle of the puff pastry so that the moisture can escape.
Bake the tarte tatin in the oven for about 30 minutes until done and golden brown. Let cool for 10 minutes on a grid.
Turn on a plate and sprinkle with pepper and salt.
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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