Shallot and Goat Cheese Tarte Tatin

Shallot and Goat Cheese Tarte Tatin

Serves 6

Oven temperature: 350°F, preheated convection oven
Preparation time: approximately 30 minutes
Dough resting time: at least 1 hour
Baking time: 15 to 25 minutes

Ingredients:

Thyme Shortcrust Pastry for a 9½- to 10-inch tart

• 2 cups (9 oz) unbleached all-purpose flour
• 10 Tablespoon (5 oz) very cold salted butter, approximately 1 stick plus 1 tablespoon
• About ⅓ cup very cold water
• ½ teaspoon fine salt
• 2 sprigs fresh thyme
• 1 sheet parchment paper

Shallot Filling

• 2 lb fresh medium-size shallots
• 1½ tablespoons (¾ oz) salted butter
• 1 pinch salt
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon unrefined cane sugar
• 1 teaspoon soy sauce
• 1 teaspoon balsamic vinegar
• 1 log fresh goat cheese, 4 oz

Preparation:

Thyme Shortcrust Pastry

Prepare the dough at least one hour in advance.

In the bowl of a stand mixer, combine the flour and salt on low speed for about one minute. Cut the very cold butter into 1-inch cubes and add it gradually to the flour, mixing on medium-low speed until the mixture becomes coarse and crumbly, with a few small pieces of butter still visible. Remove the thyme leaves from the stems and add them to the mixture. Pour in about one-third of the cold water and mix briefly, then gradually add more water only as needed, until the dough begins to come together. The dough should be firm, smooth, and pliable, without sticking to your hands. Avoid overworking it to preserve a delicate, flaky texture. Shape the dough into a ball, flatten it slightly into a disk, wrap it in plastic wrap, and refrigerate.

Shallot Filling

Peel the shallots and cut them in half lengthwise. In a large nonstick skillet, melt the butter with the olive oil over low to medium heat. Add the shallots and cook gently until they begin to brown on all sides while still maintaining their shape. Add the sugar, soy sauce, and balsamic vinegar, then toss gently to coat the shallots evenly. Continue cooking for a few minutes, until the shallots are lightly caramelized, then remove from the heat.

Assembling the Tarte Tatin

Cut a circle of parchment paper to fit the bottom of your Tarte Tatin pan or cast-iron skillet, then place it in the bottom of the pan. Using kitchen tongs, carefully arrange the shallot halves on the parchment paper, starting in the center and working outward in a circular pattern. Leave approximately ½ inch of space between the shallots and the edge of the pan. Remove the pastry dough from the refrigerator and roll it out with a rolling pin to a thickness of approximately ¼ inch. Using a plate or saucepan lid as a guide, cut out a circle slightly larger than the area covered by the shallots, and carefully place the pastry over the shallots, then gently tuck the edges of the dough down between the shallots and the sides of the pan.

Baking

Bake at 350°F (180°C) for 15 to 25 minutes, depending on your oven, until the pastry is fully baked and lightly golden.

Remove the tart from the oven and allow it to rest for a few minutes. Place a large plate or serving platter, slightly wider than the pan, over the top. In one confident motion, carefully invert the pan and plate together to unmold the Tarte Tatin, and gently remove the parchment paper.

Allow the tart to cool slightly, then generously crumble the fresh goat cheese over the shallots. Serve the tart warm, preserving the contrast between the caramelized shallots, the crisp pastry, and the fresh, slightly tangy goat cheese.

Out of the Box Pairings:

For a rich, indulgent, and surprising pairing:

• Winderlea Vineyard, Pinot Noir 2022 "Bounteous", Willamette Valley, OR
• Lange Winery Clone Wadenswil Pinot Noir 2019, Willamette Valley, OR

For an interesting and unexpected pairing:

• Arnot-Roberts, Trousseau 2023, Luchsinger Vineyard, Lake County, North Coast, CA
• Analemma Mencia 2022, Columbia Gorge, OR

For an all-white pairing:

• Kelley Fox, Pinot Blanc 2022, Freedom Hill Vineyard, Willamette Valley, OR