Shallot Tarte Tatin

A savory twist on the classic tarte tatin featuring caramelized shallots and mushrooms, topped with creamy burrata, peppery arugula, and toasted nuts. This elegant upside-down tart combines flaky puff pastry with rich balsamic-glazed vegetables.

6 servings

1 hr 18 min

Published October 4, 2025

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.
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.
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.
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.
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.
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

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

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

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

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

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

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