Shallot Tarte Tatin

Ingredients

• •1 tablespoon pine nuts or chopped almonds
• •6 whole large shallots
• •2 teaspoons vegetable oil
• •1 to taste Kosher salt and pepper
• •¼ cup balsamic vinegar
• •1 teaspoon sugar
• •3 tablespoons unsalted butter
• •1 package frozen puff pastry
• •2 tablespoons all-purpose flour
• •8 ounces mixed mushrooms
• •1 clove garlic
• •3 ounces burrata
• •1 cup baby arugula
• •½ ounce Parmesan
• •1 to taste olive oil and lemon

Cooking Instructions

1. 1.

   Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20-25 minutes. Let cool. Remove any leathery outer layers.

   25 min

2. 2.

   Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 Tbsp. butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in any gaps.

   5 min

3. 3.

   Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere). Cut out a circle that's about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25-30 minutes.

   30 min

4. 4.

   Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5-8 minutes. Season with salt and pepper; set aside.

   8 min

5. 5.

   Let tart sit until pastry is cooled slightly, 5-10 minutes. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.

   10 min