Mini Tarte Tatins with Caramelized Shallots and Goat Cheese
Beautifully elegant for a brunch or a light lunch, these minis pack a huge flavor!
- Duration
- Cook Time
- Prep Time
- 1 dozen mini Tatins or 1 large (10-inch) roundServings
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon butter
- 1 ⅓ pounds shallots, peeled, trimmed, and halved lengthwise
- 1 ½-2 tablespoons honey
- 3-4 fresh thyme sprigs
- ½ teaspoon dried tarragon leaves
- 1 teaspoon kosher salt
- Freshly ground black pepper
- 1 teaspoon balsamic vinegar
- 4 ounces goat (or feta) cheese
- ¾ of 1 (14-ounce) package frozen all-butter puff pastry dough, defrosted and cut into 12 squares (or frozen puff pastry rounds can also be used)
Caramel
- ¼ cup sugar
- 1 tablespoon water
- 1 ½ teaspoons butter
- 1 teaspoon balsamic vinegar
Preparation
1. Preheat oven to 400°F.
2. Grease a muffin pan or silicone mold with non-stick cooking spray; set aside.
3. Heat a large skillet over medium-high heat; add butter and olive oil, swirling to melt and blend together. Add shallots, honey, herbs, salt, and pepper. Sauté until shallots are golden brown and nicely caramelized, about 7-8 minutes. Add 1 teaspoon balsamic vinegar and continue to cook for another 1-2 minutes. Remove from heat and set aside.
4. To prepare the caramel, place sugar and water in a heavy-bottomed small saucepan over medium heat. Swirl the pan to blend; do NOT stir. Cook for about 6-7 minutes, swirling occasionally as the sugar melts and begins to bubble and the mixture begins to gain color. Watch carefully – caramel can burn quickly! When caramel turns a deep amber color and becomes fragrant, immediately remove from heat and add butter and vinegar. The mixture will bubble vigorously. Return to heat and whisk quickly to blend for a minute.
5. Divide caramel amongst greased muffin cups (about 1 teaspoon per cup).
6. Place 3-4 of the shallot halves round-side down in each muffin cup on top of the caramel. Top with a small slice of cheese. Place puff pastry squares (or rounds) on top of the shallots, using the tip of a knife to tuck in the corners and edges. Bake for 15-20 minutes — pastry should be nicely browned on top. Cool for 10-15 minutes. Use a mini-spatula to help unmold each Tatin (or easily pop them out if using silicone), inverting the Tatins onto a platter.
Serve warm or at room temperature with a green salad.
Recipe published in JOY of KOSHER with Jamie Geller Magazine Shavuot 2015 SUBSCRIBE NOW
