Savory Shallot, Bacon and Apple Tatin

Candied shallots and tender apple wedges tucked under a crispy puff pastry crust. The cooking juices reduce into a glossy brown caramel that coats every bite.

• Prep time: 20 min
• Cook time: 40 min
• Difficulty: Medium
• Calories: 591
• Protein: 13 g
• Carbs: 60 g
• Fat: 32 g

Ingredients

• 1 piece Puff pastry ( rolled out )
• 500 g Shallot ( peeled whole )
• 2 piece Malus domestica Borkhausen Chantecler ( in wedges )
• 150 g Smoked lardons ( as is )
• 50 g Salted butter ( diced )
• 2 tbsp Brown sugar
• 2 tbsp Balsamic vinegar
• 2 pinch Thyme ( leaves only )
• 1 pinch Black pepper ground

Instructions

1. Preparing the fillings

   Peel 500g of shallots, keeping them whole. Peel the apples, core them, and cut into eight thick wedges.

2. Browning bacon and butter

   In a Tatin mold or oven-proof skillet, brown the bacon over high heat. Add the salted butter. When the butter foams and starts to turn a nutty brown, lower the heat.

3. Caramelization

   Sprinkle the brown sugar. Arrange the shallots and apples tightly in the pan. Let them confit for 10 minutes without stirring. Deglaze with balsamic vinegar to release the juices.

4. Adding the pastry

   Preheat the oven to 200°C. Cover with the puff pastry. Tuck the edges inside the mold using a spoon to fully enclose the filling. Prick a small hole in the center to allow steam to escape.

5. Baking

   Bake for 20 to 25 minutes. The pastry should be golden and sound hollow when tapped. The caramel should be bubbling around the edges.

6. Unmolding

   Remove from the oven and let rest for 2 minutes. Place a dish over the mold and flip with a quick motion. Watch out for hot caramel splashes.

Chef's tips

• Use a cast iron skillet for even heat distribution of the caramel.
• If the shallots release too much water, drain the excess before adding the pastry to prevent sogginess.
• Let the tart rest for 2 minutes before flipping so the caramel starts to set and coats the ingredients properly.

Storage

Store for 24h in the refrigerator. Reheat in the oven at 150°C to restore the pastry's crispness.