Tarte tatin with shallots and Provence herbs

Ingredients

• 600 g shallots
• 40g butter
• 2 tablespoon(s) of brown sugar
• 2 tablespoon(s) balsamic vinegar
• 2 tablespoon(s) of Provencal herbs
• 1 shortcrust or puff pastry

• Salt and pepper from the mill

Preparation

1. Peel the shallots and cut them in half lengthwise.

2. Melt the butter with the sugar over low heat, stirring constantly, in an ovenproof pan or in a mold.

3. Add the shallots, cut sides down, and cover the entire surface without overlapping them. Cook over medium heat for 5 to 6 minutes.

4. Add the balsamic vinegar, salt, pepper, Provence herbs and continue cooking for 6 minutes. Remove from the heat and let cool for 10 to 15 minutes.

5. Preheat the oven to 190°C.

6. Cover the shallots with the shortcrust or puff pastry and tuck the edges inwards. Lightly prick the dough in a few places, place in the oven and cook for 25 to 30 minutes.

7. Remove the tart from the oven, then let it rest for 5 minutes. Turn it sharply onto a suitable dish and enjoy hot with a salad. Sprinkle with parmesan if you want.