Tatin d'échalotes hyper simple | L'Herboriste

Have you ever made a salty tatin? I've already eaten some, but I always found it too long and complicated to make. So to fill that, here is my recipe for ultra-simple shallot tatin to make, without pre-cooking and without caramel. First of all, you have to make a broken dough, even if you can use a commercial one. In a bowl, I put my flour, T55, as often in pastry. I add a good amount of salt, the dough still has to be tasty. And I mix. At the last moment, I decided to add some herbs from Provence. Then I pour my olive oil, you can use the oil of your choice. And I mix, first with a fork, then with my hands to get a very sandy texture. I add very cold water, it is better to go there little by little. And I mix until I get a homogeneous texture. You don't have to knead the dough, I do it by hand just to make sure that all the ingredients are well incorporated. I make a ball, then my dough can rest in the fridge until it is time to use it. It is now time to prepare our shallots. The number of shallots will depend on the size of your mold and the size of your shallots. I used about 400 grams for a small mold. I advise you to take them neither too big nor too small, and to choose them of a similar size. I peel them and cut them in half, so that I get halves of shallots that are about a good centimeter thick. You can also easily replace the shallots with slices of red or yellow onions. Once the shallots are cut, I prepare my mold. I don't have a conventional shape and size pie mold, so I use a cake mold. To make sure that my shallots do not stick to the bottom of my mold, I cut a sheet of baking paper to cover the bottom. I find it much more practical. I then add 2 tablespoons of olive oil, 2 tablespoons of balsamic vinegar, 2 tablespoons of sugar. And I mix and spread everything with a brush. It is this mixture that will allow the shallots to caramelize directly in the oven, without having to cook in advance in a sweet mixture over the fire, and without having to caramelize either, which I hate to do to the point. Do not worry, the shallots are well cooked, whatever it is. All that remains is to place the shallots, cut side against the bottom of the mold. There are no rules, arrange as many shallots as you can to cover the bottom. Then when you have done your best, plug the holes with pieces of shallots. I season now with herbs from Provence, pepper, generous amount of salt and a little sugar. Now that it's ready, all that remains is to spread the broken dough more or less finely, according to your tastes and especially according to the size of your mold. I round the edges a little, before transferring the dough over my shallots. I fold the edges inward and really, unless you cut the dough, there is not much way to do that nicely. So I do with simplicity, salty tart tarts always have a rustic air anyway. I finish with small holes so that the steam escapes during cooking, and it goes in the oven for about thirty minutes of cooking. It is cooked when the dough on top is really golden, there it is still almost a little moist. Do not wait for the pie to cool down to turn it over. Don't ask me why I put a metal mold base first, I probably thought it would be more practical to move it later for photos. You just need a large enough plate that you place against the mold, then turn it over, both gently and quickly. Once turned over, it's like Schrödinger's cat. As long as you don't remove the mold, the tart can be completely in a mess, as it can be perfectly unmolded. And phew, it is well unmolded, except for a small shallot that remained in the mold. And here is our beautiful shallot tart. The shallots are tender and sweet, the well-cooked dough is generous. It's a really super easy tart to make, while it looks very complex when you see it like that. It's my favorite type of recipe. Find the recipe with the quantities on my blog, the link is in the description of the video. Don't forget to subscribe to the channel so you don't miss my next recipes. See you next week for a new video, so in the meantime I kiss you and see you soon!