Theres something magical about a Shallot Tarte Tatin — a savory flip on a French classic. Sweet, caramelized shallots, a buttery crust, and a lemon-cardamom ricotta layer that steals the show every time.
Elegant enough for guests, cozy enough for a Tuesday.
FULL RECIPE ⬇️ SAVE THIS
Shortcrust (make 2 hrs ahead)
• 2 cups flour
• 8 tbsp butter
• 1 tsp salt
• 6–7 tbsp cold water
Add flour, butter & salt to a food processor. Pulse, adding cold water 1 tbsp at a time until crumbly. Form into a disk, wrap, chill 2 hours.
Ricotta Layer
• ½ cup ricotta con latte + 2 tbsp
• ¼ tsp cardamom
• Zest of 1 lemon
• 3 tbsp chopped chives
• Salt to taste
Mix until smooth. Set aside.
Shallot Tarte Tatin
• 6 shallots, thinly sliced
• 10 large shallots, halved
• ⅓ cup white wine
• 2 tbsp white balsamic vinegar
• 4 tbsp unsalted butter (1 tbsp + 3 tbsp)
• 3 tbsp cane sugar
• 1 cup freshly grated parmigiano
• Salt & pepper
• Chives, for topping
Preheat oven to 400°F.
On medium-low, cook sliced shallots with salt ~20 min.
Add wine + balsamic, cook 10 min until absorbed. Finish with 1 tbsp butter. Season & set aside.
Grease a 10-inch oven-safe pan with 3 tbsp butter, sprinkle sugar. Arrange halved shallots cut-side down, cook ~6 min until sugar turns golden. Fill gaps with caramelized slices, cook 1–2 min more, top with parmigiano.
Roll dough slightly larger than pan. Spread ricotta over dough. Place ricotta-side down over shallots, tuck edges in, pierce with fork.
Bake 35–45 min until golden. Flip immediately, finish with chives, serve warm.
Savory, buttery, caramelized perfection. Would you serve this as an appetizer or steal it for dinner? 👀💭
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