Mini Tatin Tarts with Caramelized Shallots, Thyme, and Goat Cheese - photo 1
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Mini Tatin Tarts with Caramelized Shallots, Thyme, and Goat Cheese

Appetizers European cuisine Dishes for Special Occasions 75 min Medium 13 wyświetleń ~101.41 PLN - (0)
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Description

This is an exquisite and surprising variation on the classic French dessert Tarte Tatin, served as a savory appetizer. Instead of apples, sweet, melt-in-your-mouth shallots take center stage, bathed in deep, amber caramel with a hint of balsamic vinegar. The whole dish is covered with a crispy, buttery blanket of puff pastry. After baking, the tarts are flipped 'upside down', revealing a shiny, caramelized surface. The intense, slightly spicy flavor of creamy goat cheese and aromatic, fresh thyme contrasts with the sweetness. The dish delights not only with its complexity of flavors – sweet, salty, sour, and herbal – but also with its appearance. Small, golden rounds with glossy shallots and white accents of cheese look incredibly elegant. They are perfect as a refined appetizer for special occasions, parties, or a romantic dinner, served warm with a glass of white wine.

Ingredients (12)

Servings:
5
  • Puff pastry 275 g
  • Shallot 300 g
  • Butter 50 g
  • Brown sugar 45 g
  • Balsamic vinegar 30 ml
  • Ser kozi 150 g
  • Egg 1 szt.
  • Fresh thyme 6 g
  • Sea salt 2 g
  • 🌿 Przyprawy
  • Pieprz czarny świeżo mielony 1 szczypta
  • ✨ Opcjonalne
  • Walnuts 30 g
  • Liquid honey 15 g
💰 Szacowany koszt dania: ~101.41 PLN (20.28 PLN/porcję)

💡 Kliknij na składnik aby oznaczyć jako użyty

Preparation steps

Preparation of ingredients

1

Start by preparing all the ingredients. Preheat the oven to 200°C (fan) or 220°C (top-bottom). Peel the shallots, trim the tough ends, and cut each one in half lengthwise. Strip the small leaves from the thyme sprigs. Take the puff pastry out of the fridge about 10 minutes before using it, so it warms up slightly and doesn't crack when unrolling.

Ingredients: Shallot, Fresh thyme, Puff pastry
It will be most convenient to prepare all the ingredients on a board or in small bowls (known as mise en place). This way, cooking will go more smoothly. A metal muffin pan with 12 cups is perfect for baking tartlets.

Preparation of caramel and shallots

2

Place about half a teaspoon of butter (a total of about 30g) at the bottom of each muffin cup and evenly sprinkle with brown sugar (about half a teaspoon per cup). Put the tray in the preheated oven for 3-5 minutes. Watch carefully – the butter must melt, and the sugar should start bubbling and forming a light caramel. Do not let it burn!

Ingredients: Butter, Brown sugar
Use kitchen gloves to remove the hot pan! This step can also be done on a skillet that is oven-safe. If you don't have such a skillet, a muffin tin is a great and safe alternative.
3

Carefully remove the hot pan from the oven. Into each cavity with bubbling caramel, pour a few drops of balsamic vinegar (it will splatter, so be cautious!). Then, tightly arrange the halved shallots, cut side down, pressing them gently to the bottom. Sprinkle everything with the leaves from half of the prepared thyme, a pinch of salt, and freshly ground pepper.

Ingredients: Balsamic vinegar, Shallot, Fresh thyme, Sea salt, Pieprz czarny świeżo mielony
Shallots should be arranged very tightly, as they will slightly shrink during baking. Placing them cut side down is key to the final appearance of the tart.

Assembly of the tart

4

Roll out the puff pastry on a lightly floured surface or on the parchment paper it was wrapped in. Using a round cookie cutter or a glass with a diameter slightly larger than the diameter of the cavity in the mold (about 8-9 cm), cut out 10-12 circles from the dough.

Ingredients: Puff pastry
Puff pastry works best when it's cold. If it warms up too much and becomes sticky, put it back in the fridge for 10 minutes. Leftover dough can be kneaded, rolled out, and cut into additional circles or baked as crispy sticks.
5

Cover each nest with shallots with a cut-out circle of puff pastry. Gently tuck the edges of the pastry inside along the walls of the nest, so that the pastry 'wraps' around the shallots. Then, using a sharp knife or fork, poke the top of each tart in 2-3 places. This will allow steam to escape during baking and prevent the pastry from rising too much.

Ingredients: Puff pastry
Don't worry if the edges aren't perfectly even. Once the tart is flipped, they will be invisible anyway. Pricking is important to ensure that the base (which is now on top) is flat and stable.

Baking

6

In a small bowl, beat the egg with a fork until smooth. Using a kitchen brush, coat the top of each tart with a thin layer of the beaten egg. This will give the pastry a beautiful golden color and shine after baking. Place the dish back in the oven preheated to 200°C.

Ingredients: Egg
Be careful not to brush the edges of the pan with egg, as this may cause the dough to stick. Only brush the surface of the dough.
7

Bake the tarts for about 20-25 minutes. They will be ready when the dough on top has risen significantly, is deeply golden and crispy, and the caramel at the edges starts to bubble vigorously and thicken. After baking, remove the pan from the oven and let it sit for 2-3 minutes to allow the caramel to cool slightly, but not enough to harden completely.

Every oven is different, so keep an eye on the tarts towards the end of baking. The time may vary slightly. If the crust starts to brown too quickly, you can loosely cover it with aluminum foil.

Serving

8

This is the most important and precise step. Cover the muffin tin with a large cutting board or a flat plate. Using oven mitts and holding the tin and board tightly together, quickly and decisively flip the whole thing upside down. Gently lift the tin. The tarts should fall out onto the board by themselves. If any shallot has stuck to the tin, gently remove it and place it on the tart.

NOTE: Caramel is extremely hot! Exercise maximum caution. It is best to perform this step over the sink in case the caramel spills. Inverting the tarts while they are still very hot prevents the caramel from sticking to the mold.
9

On the still warm tarts, crumble a generous amount of crumbled goat cheese. The heat of the tarts will make the cheese even creamier. Sprinkle the rest of the fresh thyme leaves over the top. Additionally, if using, sprinkle the tarts with coarsely chopped, toasted walnuts and drizzle lightly with liquid honey. Serve immediately while they are warm.

Ingredients: Ser kozi, Fresh thyme, Walnuts, Liquid honey
Tarts taste best warm, when the crust is crispy and the cheese is slightly melted. You can prepare them a little in advance and reheat for 5 minutes in the oven just before serving.

Fun Fact

💡

The classic Tarte Tatin was supposedly created by accident! In the 19th century, sisters Stéphanie and Caroline Tatin, who ran a hotel in Lamotte-Beuvron, France, were preparing an apple pie. One of them forgot about the apples cooking in butter and sugar, which caramelized too much. To save the dessert, she covered the apples with pastry and put it in the oven. After baking, she turned the pie upside down, and the hotel guests fell in love with this 'upside-down' dessert.

Best for

Eleganckie przyjęcie Jako przystawka do kolacji Spotkanie z przyjaciółmi Sylwester

Tips

🍽️ Serving

Serve the tarts warm, arranged on a large board or platter, so guests can help themselves. They pair perfectly with a light arugula salad with vinaigrette. An ideal complement would be a glass of chilled, dry white wine, such as Sauvignon Blanc or Pinot Grigio, whose acidity will beautifully balance the sweetness of the dish.

🥡 Storage

Tarts taste best when freshly made. If there are any leftovers, store them in the refrigerator in an airtight container for up to 2 days. To reheat, place them in an oven preheated to 180°C for 5-7 minutes. The pastry will regain some of its crispness. Reheating in the microwave is not recommended, as the pastry will become rubbery.

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