Mini Tarte Tatins with Caramelized Shallots

 

1 T. extra-virgin olive oil

1 T. butter

1 ⅓ pounds shallots, peeled, trimmed, and halved lengthwise

1 ½-2 T. honey

3-4 fresh thyme sprigs

½ tsp. dried tarragon leaves

1 tsp. kosher salt

Freshly ground black pepper

1 tsp. balsamic vinegar

4 ounces goat (or feta) cheese

¾ of 1 (14-ounce) package frozen all-butter puff pastry dough, defrosted and cut into 12 squares (or frozen puff pastry rounds can also be used)

Caramel

¼ C. sugar

1 T. water

1 ½ tsp. butter

1 tsp. balsamic vinegar

 

Preheat oven to 400°F.  Grease a muffin pan or silicone mold with non-stick cooking spray; set aside.  Heat a large skillet over medium-high heat; add butter and olive oil, swirling to melt and blend together. Add shallots, honey, herbs, salt, and pepper. Sauté until shallots are golden brown and nicely caramelized, about 7-8 minutes. Add 1 tsp. balsamic vinegar and continue to cook for another 1-2 minutes. Remove from heat and set aside.  To prepare the caramel, place sugar and water in a heavy-bottomed small saucepan over medium heat. Swirl the pan to blend; do NOT stir. Cook for about 6-7 minutes, swirling occasionally as the sugar melts and begins to bubble and the mixture begins to gain color. Watch carefully – caramel can burn quickly! When caramel turns a deep amber color and becomes fragrant, immediately remove from heat and add butter and vinegar. The mixture will bubble vigorously. Return to heat and whisk quickly to blend for a minute.  Divide caramel amongst greased muffin C. (about 1 tsp. per C.).  Place 3-4 of the shallot halves round-side down in each muffin C. on top of the caramel. Top with a small slice of cheese. Place puff pastry squares (or rounds) on top of the shallots, using the tip of a knife to tuck in the corners and edges. Bake for 15-20 minutes — pastry should be nicely browned on top. Cool for 10-15 minutes. Use a mini-spatula to help unmold each Tatin (or easily pop them out if using silicone), inverting the Tatins onto a platter.  Serve warm or at room temperature with a green salad.