Shallot Tarte Tatin

Topped with tangy feta cheese and toasted pine nuts, this savory tarte tatin showcases the complex flavor of one of our favorite alliums, the shallot. Halved shallots are deeply caramelized in a mixture of balsamic vinegar and butter, then topped with buttery puff pastry to bake until golden brown. Since the recipe is prepared upside-down in the cast iron Tarte Tatin Dish, it can be inverted onto a platter or it can slide back into the colorful dish to keep warm for serving.

1 sheet puff pastry, thawed

3 tablespoons all-purpose flour

12-14 shallots, peeled and halved lengthwise

2 tablespoons vegetable oil

1/2 teaspoon salt

1/4 teaspoon freshly ground black pepper

4 tablespoons balsamic vinegar

2 tablespoons brown sugar

1 tablespoon unsalted butter

1/2 cup crumbled feta cheese

2 cups fresh arugula

1/4 cup toasted pine nuts

Preheat oven to 400°F. On a floured surface, roll out the puff pastry to about 1 inch wider than the bottom of the Tarte Tatin Dish. Refrigerate until ready to use.

Toss the shallot halves with oil, salt and pepper. Heat the dish over medium to medium-high heat on the stovetop. Add the shallots cut side down to the dish and cook until browned and caramelized, about 12 minutes, flipping halfway through the cooking time. Remove shallots from the dish and set aside to cool.

Add the balsamic vinegar and brown sugar to the dish and set over medium heat, whisking to melt the sugar in the liquid. Add butter and whisk until incorporated. Turn off the heat. Arrange the caramelized shallot halves, cut side down, in the bottom of the dish packing tightly to cover the surface area. Cover the shallot mixture with the puff pastry and tuck the pastry inside of the dish.

Bake in preheated oven for 25-30 minutes, until the pastry is golden brown. Remove from the oven and let rest for 5 minutes. Run a silicone spatula along the sides of the Tarte Tatin Dish, and invert onto a large plate or platter. Serve with the cheese, arugula, and pine nuts on the side.