About the Recipe
Caramelized shallots, melted mountain cheese, a little patience —
and suddenly comfort turns golden.
This upside-down tart is everything fall cooking should be: simple, slow, and quietly satisfying!
Ingredients
5–6 large shallots 14 oz (approx. 400 gr), halved lengthwise
1 tsp (Tl) fresh thyme leaves
1 roll of puff pastry (rectangular)
3-4 Oz (80–100 gr) mountain cheese, coarsely grated
1 egg (for brushing)
1 tbsp (El) butter
1 tbsp olive oil
1 tsp sugar
1 tbsp red wine vinegar or balsamic vinegar
Salt
Black pepper
Preparation
1 Heat the butter and oil in a pan. Add the shallot halves, cut side down, and fry over medium heat for 5 minutes until golden brown. Turn, add sugar, and caramelize for 2–3 minutes. Deglaze with vinegar, season with salt and pepper, add thyme, and glaze briefly. Remove from the heat.
2 Preheat the oven to 400° F (200°C) convection.
Roll out the puff pastry on baking paper, cut 1 cm wide edges (as a “frame”). Brush with beaten egg.
3 Spread grated mountain cheese over the dough (except for the edges).
Place the caramelized shallots on top (cut side up) and press down lightly.
4 Bake for approx. 20–25 minutes until golden brown, until the edges have risen nicely and the cheese is lightly browned.
Allow to cool briefly, cut into pieces, sprinkle with pepper – done.