Tarte tartin with shallots is absolutely delicious. It can be served alone, as a lunch dish with a little salad or as an accompaniment to beef, lamb or game. It can also be served as part of a tapas meal.
500 g shallots
3 tablespoons cane sugar
1 tablespoon butter
4 sprigs of fresh thyme
1 ss balsamiceddik
0,5 ts pepper
0,5 ts salt
1 tablespoon flour
1 pk puff pastry
Clean the shallots and divide them into inch-thick slices.
Pour sugar into a refractory dish of approx. 22 cm, e.g. pie form and melt it into caramel at 200 degrees in the oven. Take out the form of the oven and stir in the butter. Add thyme, salt, pepper and balsamic vinegar. It squirts a little, so be careful.
Place the shallots close together in the mold with the cut down.
Sprinkle flour on the counter and place the puff pastry sheets so that they overlap. Roll out the dough so much that it is 2 cm larger than the mold. Place the dough over the onion and gently squeeze it around the edge. Place the form in the middle of the oven at 200 degrees and bake for 25-30 minutes, or until the puff pastry has risen and got a nice, golden color.
Take out the mold and let it rest for a few minutes. Place a dish over and turn everything upside down. Lift off the mold. Cut into cake pieces and serve.