shallot tarte tatin with burrata
Today is inauguration day, but I've decided I won't give it any more of my energy than I have already. Tomorrow I'll march, but today is mine. And today, I am listening to Whitney Houston and sharing something potentially good enough to outweigh the four year shit sandwich we're being force-fed. Eat this tarte tatin and be well, friends.
This recipe, adapted from a dish served at 8 Hoxton Square in London's Shoreditch neighborhood and shared in Bon Appetit, is a fever dream plate of my favorite foods: puff pastry, shallots, balsamic vinegar, mushrooms, garlic, arugula, burrata, and sea salt are a combination that may possibly restore your belief in a higher power. I served it for Christmas Eve dinner and Jesus actually wept.
In burrata we trust.
shallot tarte tatin with burrata
adapted from 8 Hoxton Square; serves 4-6
- 6 large shallots, peeled and halved lengthwise
- 2 tsp olive oil
- 1/4 cup balsamic vinegar
- 1 tsp sugar
- 3 Tbsp unsalted butter, divided
- 1 package frozen puff pastry, thawed (Dufour is my brand of choice as it uses all butter)
- 8 oz. mushrooms (a mix of wild is the best, but regular button mushrooms are much more economical and almost as delicious)
- 1 garlic clove, smashed
- 1 small ball of burrata, patted dry and at room temp
- handful of baby arugula
- parmesan shavings, to garnish
- olive oil and a lemon wedge, to serve
Preheat oven to 400'F. Toss the shallots in olive oil and season with salt and pepper; place on a lined baking sheet and roast until really tender and browned, about 20-25 minutes. Let them cool and remove any leathery outer layers (leave the oven on).
Meanwhile, bring the balsamic and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until reduced and somewhat syrupy, about 5 minutes. Stir in 1 Tbsp of butter and remove from the heat. Arrange the shallots, cut side up, in a 9" skillet, overlapping and filling any gaps as necessary. Pour the balsamic reduction over the shallots.
Roll out the puff pastry on a lightly floured surface to smooth any creases (if your box has 2 separate sheets, stack them and gently roll them out to adhere). Cut out a circle that is 1" wider in diameter than the bottom of the skillet, and prick all over with a fork. Drape the pastry over the shallots, tucking the edges inside the skillet around the shallots. Bake until the pastry is golden brown and puffed, 25-30 minutes depending on your oven.
Meanwhile, heat 2 Tbsp of butter in a medium skillet over medium-high heat. Cook mushrooms with the garlic clove, stirring often, until the mushrooms are tender and browned, about 15 minutes (don't be afraid to turn up the heat if the mushrooms seem to be cooking too slowly). Season with salt and pepper and set aside.
When the puff pastry and shallots have cooled slightly (5-10 minutes), invert a large plate on top of the skillet and carefully flip it. If any of the shallots stick to the pan, gently scrape them and place back into formation (like Beyonce). Top with burrata, mushrooms, arugula, and shaved Parmesan, garnishing with sea salt and freshly ground black pepper. Drizzle with high quality olive oil and serve with a lemon wedge on the side.
Bonus cook's treat: you can cut the leftover puff pastry into small (roughly even sized) pieces, season with whatever you want (grated gruyere and dijon! cheddar and bacon! use your imagination), and bake on a separate sheet alongside the tarte tatin. You're welcome!