Shallot Tarte Tatin

Instructions

• DOUGH: Combine flour with 1/4 tsp sugar and salt in a food processor. Add 1/4 cup cubed butter and pulse until mixture looks crumbly. With motor running, add ice water in a slow, steady stream through spout until dough comes together. Form into a 4-in. disc and wrap in plastic wrap. Refrigerate at least 30 min.

• FILLING: Position rack in centre of oven, then preheat to 425F. Line the bottom of a 9-in. pie plate with parchment paper.

• TRIM ends from shallots, leaving root cores intact. Halve shallots, then peel.

• MELT 1 tbsp butter with 
oil in a large non-stick frying pan over medium. When butter starts to foam, add shallots, cut-side down. Cook, without stirring, until bottoms are dark golden brown, 7 to 9 min. Flip shallots and continue to cook until tender, 2 to 3 min more. Remove from heat. Arrange shallots, cut-side down, on prepared pie plate; set aside.

• ADD sherry, 1 tbsp sugar, rosemary and thyme to same pan over medium. Cook, stirring often, until mixture is syrupy, 2 to 3 min (there should be about 2 tbsp liquid). Stir in remaining 1 tbsp butter. Drizzle over shallots.

• ROLL out pastry on a floured surface into a 9-in. circle. Place pastry round 
over shallots, then tuck edge around shallots. Use 
a sharp paring knife to cut 3 steam vents in centre of pastry.

• BAKE until top of pastry 
is dark golden brown and 
juices are bubbly around 
edge, 16 to 18 min. Transfer 
to rack to cool for 5 min. 
Loosen pastry edge with 
a spatula.

• USE oven mitts to hold a serving plate over pie plate and invert to release tart. Carefully peel off parchment paper. Sprinkle with thyme and season with pepper. Cut into 8 wedges.