Caramelized Shallot & Mushroom Tarte Tatin

Looking for some savory pastry inspiration? Look no further, as this savory, sweet, and tart shallot tarte tatin might be one of the best options for the upcoming holiday season.

The tarte Tatin is named after the French Tatin sisters who invented it and served it in their hotel as its signature dish. It's basically a pastry in which fruit (usually apples) is caramelized in butter and sugar and arranged before the tart is baked. It might have started as that one idea but variants have expanded to include different fruits and other savory options.

We all know what happens when we caramelize onions and the same thing happens with shallots. The trick is to not slice the shallots too thin where they disappear or too thick where they will be too crunchy. To help with getting the right balance and caramelization, we'll roast them ahead of time. The mushrooms will roast at the same time, so toss them all with some extra virgin olive oil, salt, and pepper before that first roast.

While the shallots and mushrooms are roasting, you'll want to make your sweet and savory base for the tarte. Make sure you use an oven-safe skillet so you don't have to transfer it to a different pan. Bring the balsamic vinegar and brown sugar to a simmer, stirring occasionally, until it becomes syrupy. Remove from heat and stir in butter, minced garlic, and thyme leaves.

Once your shallots and mushrooms are cooked and your syrup is ready, it's time for the fun part! Arrange your shallots, cut side down, in the syrup mixture, making a spiraling blossom pattern that will look gorgeous once cooked. After the shallots are all arranged, layer the cooked mushrooms on top, filling in any space that is left between the shallots.

Roll out a sheet of puff pastry dough and carefully trim away enough so that it leaves just about an inch extra from the bottom of the pan. Use a fork or knife to poke multiple holes in the sheet so that steam can escape during the cooking process. Lay the sheet over the shallots and mushrooms and tuck in the edges of the pastry to the bottom of the pan.

I liked to brush all of my pastry with egg wash, but the pastry will be on the bottom so it's not totally necessary. Place the whole pan into the oven and bake until the pastry is golden brown and set.

Remove from the oven and let cool slightly before carefully placing a plate on top and inverting it to flip the whole tart out of the pan. This can be scary but just believe in yourself and it will come out just fine!

Ta-da your tarte is ready! Top with toasted pinenuts, some more thyme leaves, shaved parmesan cheese, and baby arugula. Slice into 6 or 8 pieces and enjoy for the holidays, a snack, or a delicious brunch.

Caramelized Shallot & Mushroom Tarte Tatin

Most of us know the magic that happens when you caramelize onions, but what about aromatic shallots? Use the oven to roast them to savory-sweet perfection before arranging them into a colorful filling for a tart. Fall flavors shine through in this straightforward pastry!

Recipe and Photography by Sam Burgess

Forge To Table Knives

Prep Time: 20 minutes

Cook Time: 60 minutes

Servings: 4-6

Ingredients:

• 2 tablespoons pine nuts

• 8 ounces shallots, peeled, sliced into ½-inch thick slices (~6 large shallots)

• 8 ounces oyster mushrooms, sliced

• 4 tablespoons vegetable oil

• Kosher salt, as needed

• Freshly ground black pepper, as needed

• ⅓ cup balsamic vinegar

• 1 tablespoon brown sugar

• 1 tablespoon of garlic, minced

• 2 teaspoons fresh thyme leaves, divided

• 3 tablespoons unsalted butter

• 1 package frozen puff pastry, thawed

• All-purpose flour, as needed

• 1 egg, beaten (optional)

• ½ ounce Parmesan cheese, shaved, for garnish

• 1 cup baby arugula, for garnish

Directions:

1. PINENUTS. Preheat oven to 400F degrees. Toast pine nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl.

2. CARAMELIZE SHALLOTS. Toss sliced shallots and oyster mushrooms with vegetable oil on the same baking sheet and season with salt and fresh cracked black pepper. Roast until tender and browned in spots, about 20-25 minutes. Set aside and let cool.

3. BALSAMIC MIX. Meanwhile, bring balsamic vinegar and brown sugar to a simmer in an oven-safe medium skillet over medium-low heat. Stir occasionally, until it becomes syrupy, about 3-5 minutes. Remove from heat and stir in butter, minced garlic, and 1 teaspoon of thyme leaves.

4. ARRANGE. Arrange shallots in the balsamic mixture, cut-side down, into a blossom pattern, letting them overlap slightly as needed. Layer the roasted mushrooms on top of the shallots, reserving 2 tablespoons for garnish.

5. PASTRY. Roll out thawed puff pastry on a lightly floured surface and smooth out any creases, if necessary. Use a sharp Forge To Table 6” Utility Knife to slice a circle that’s about 1” larger than the bottom of the skillet. Use your knife or a fork to poke small holes all over the pastry.

6. BAKE. Drape pastry over the shallot-mushroom mixture, tucking the edges inside the skillet. Brush the top lightly with beaten egg (optional, but can help keep the integrity of the crust after baking). Bake until pastry is golden brown and puffed, about 25 minutes.

7. SERVE. Let the tart sit until the pastry has cooled slightly, at least 5 minutes. Carefully invert the pastry onto a plate. Top with toasted pinenuts, remaining 1 teaspoon thyme leaves, shaved parmesan, and baby arugula. Slice into 6 or 8 pieces and enjoy!

Chef’s Notes:

• Other types of gourmet mushrooms like sliced shiitake, golden oyster, or maitake would be great in this dish.

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