Brie and Shallot Tarte Tatin | French Flavour
(0)
45 min
Under an hour
Sezamo
O interpretare franțuzească rafinată și sărată a clasicei tarte Tatin: ceapă eșalotă dulce caramelizată în unt și oțet balsamic, completată cu felii cremoase de brânză Brie și acoperită cu o crustă aurie de foietaj crocant.
Ingredients
Preparation method
Preparing and caramelising the shallots
Peel the shallots and cut them in half lengthwise. In an ovenproof round skillet (or a stovetop-to-oven tart pan, about 24-26 cm), heat the butter and olive oil over medium heat.
Place the shallot halves in the skillet cut-side down. Cook for 6-8 minutes without moving them too much, until they begin to brown nicely on the bottom.
Add the balsamic vinegar, polyfloral honey, fresh thyme leaves, sea salt, and ground black pepper. Let the sauce reduce and become syrupy over low heat for 3-4 minutes, coating the shallots in an aromatic, glossy caramel.
Chef's tip
Use a pan that can safely go straight from the hob into the oven (cast iron or stainless steel without plastic handles) to caramelise and bake the tart in the same dish.
The Brie melts smoothly in the oven, pairing harmoniously with the sweetness of the shallots caramelised in balsamic vinegar and honey.
35 min
Under an hour
