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Mini Tarte Tatins with Caramelized Shallots<\/p>\nMini Tarte Tatins with Caramelized Shallots<\/p>\n
<\/p>\n
1 T. extra-virgin olive oil<\/p>\n
1 T. butter<\/p>\n
1 \u2153 pounds shallots, peeled, trimmed, and halved lengthwise<\/p>\n
1 \u00bd-2 T. honey<\/p>\n
3-4 fresh thyme sprigs<\/p>\n
\u00bd tsp. dried tarragon leaves<\/p>\n
1 tsp. kosher salt<\/p>\n
Freshly ground black pepper<\/p>\n
1 tsp. balsamic vinegar<\/p>\n
4 ounces goat (or feta) cheese<\/p>\n
\u00be 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)<\/p>\n
Caramel<\/p>\n
\u00bc C. sugar<\/p>\n
1 T. water<\/p>\n
1 \u00bd tsp. butter<\/p>\n
1 tsp. balsamic vinegar<\/p>\n
<\/p>\n
Preheat oven to 400\u00b0F.\u00a0 Grease a muffin pan or silicone mold with non-stick cooking spray; set aside.\u00a0 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. Saute\u0301 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.\u00a0 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 \u2013 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.\u00a0 Divide caramel amongst greased muffin C. (about 1 tsp. per C.).\u00a0 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 \u2014 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.\u00a0 Serve warm or at room temperature with a green salad.<\/p>\n","protected":false},"excerpt":{"rendered":"
Mini Tarte Tatins with Caramelized Shallots 1 T. extra-virgin olive oil 1 T. butter 1 \u2153 pounds shallots, peeled, trimmed, and halved lengthwise 1 \u00bd-2 T. honey 3-4 fresh thyme sprigs \u00bd tsp. dried tarragon leaves 1 tsp. kosher salt Freshly ground black pepper 1 tsp. balsamic vinegar 4 ounces goat (or feta) cheese \u00be 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)…<\/p>\n