Flaky Puff Pastry, Blue Cheese, and Arugula top this incredible caramalized Shallot Tarte Tatin
Ingredients
8 shallots, halved
2 tablespoons olive oil
1 tablespoon unsalted butter
1 tablespoon thyme
2 tablespoons port
2 tablespoons balsamic vinegar
1 teaspoon sugar
1 sheet frozen puff pastry, thawed
all-purpose flour for dusting
1 egg
4 ounces blue cheese
1 small handful of arugula
Instructions
Preheat the oven to 375 degrees F.
Heat a heavy, oven-safe, 9-inch skillet over medium-high heat. Add the oil and butter. Once the butter has melted, add the shallots, placing the cut side up first. Cook for 4 minutes, without separating the halves. Then gently flip so all shallots are cut side down. Cook for 2 minutes, again without breaking them apart. Then add the thyme, port, balsamic vinegar, and sprinkle the sugar overtop. Allow to cook for another 2 minutes until the shallots are lightly-browned. Remove the pan from the heat.
Gently roll out the puff pastry on a lightly floured work surface just to smooth out creases. Place a bowl that's several inches larger than the skillet, upside-down on the pastry and using the tip of a sharp knife, cut a circle around the edge of the bowl. Lift out the circle and gently drape it over the shallots. Using your hands, carefully tuck the pastry down between the shallots and the sides of the skillet. Combine the egg and 1 tablespoon of water in a small bowl and brush over the puff pastry.
Bake for 25-30 minutes, until the pastry is crisp and golden-brown. Allow to cool in the skillet for 5 minutes before inverting onto a plate or platter. When the skillet is inverted onto the plate/platter, give it a little jiggle to make sure the tarte has released from the pan. Often you can hear and/or feel it release. If some of the shallots stick to the pan, simply remove them gently and place back into the tarte.
Crumble the blue cheese overtop and add the arugula. Slice like a pizza, serve, and enjoy!