Onion Tatin (Tatin di Scalogni)
Category: Savory Pies
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Shortcrust pastry (pasta brisé) | 1 sheet |
| Shallots | 350g |
| Brown sugar (zucchero integrale di canna) | 5g |
| Fine salt (sale fino) | To taste |
| Extra virgin olive oil (olio extravergine d’oliva) | 10g |
| Butter | 10g |
| Black pepper (pepe nero) | To taste |
| Lavender (lavanda) | 1g |
Instructions
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Prepare the Shallots: Begin by peeling the shallots carefully, ensuring they are clean and ready for cooking.
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Sauté the Shallots: Heat the olive oil and butter together in a steel pan (preferably one without plastic handles) over medium heat. Once the oil and butter are sizzling and hot, add the shallots with the cut sides facing up. Let them cook gently over low heat for about 2 minutes, allowing them to soften slightly.
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Season and Caramelize: Sprinkle the shallots with the brown sugar, lavender, salt, and freshly ground black pepper. Carefully turn the shallots over and cook for a few more minutes. Make sure to shake the pan from time to time to ensure even caramelization. The shallots should begin to caramelize and soften beautifully.
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Roll Out the Pastry: Once the shallots are cooked and seasoned, remove the pan from the heat. Roll out the shortcrust pastry on a flat surface. Using a 22 cm (8.6 inch) pastry cutter, cut out a round disk of dough.
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Shape the Dough: Gently fold the edges of the dough inwards to form a rustic, slightly crimped border.
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Bake: Preheat your oven to 180°C (350°F), and place the pastry disk on top of the shallots in the pan. Transfer the entire pan to the oven and bake for 20 minutes. After 20 minutes, increase the temperature to 200°C (400°F) and bake for an additional 5 minutes, or until the pastry is golden and crisp.
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Serve: Once the tatin is ready, remove it from the oven. Allow it to cool for a minute or two, then carefully invert it onto a larger serving plate. The shallots should be beautifully caramelized on top, with the pastry forming a crisp, golden base.
Tips for Success
- Lavender: The delicate fragrance of lavender gives this tatin a unique, aromatic depth. Make sure to use it sparingly, as its flavor is quite potent.
- Caramelization: Keep an eye on the shallots while they cook, as you want them to soften and caramelize without burning. Adjust the heat as needed to maintain a steady, low temperature.
- Serving: This onion tatin can be served warm as an appetizer, side dish, or even as a light main course paired with a fresh salad.
Enjoy the savory sweetness and delicate balance of flavors in this indulgent yet simple French-inspired dish!
