Shallot tart tatin from shortcrust pastry with thyme and feta

One or the other may remember that there was a small kitchen accident in December 2013. I wanted to do a chicory and shallot tart tatin . But what I got out of the oven looked like a very bad accident: slushy puff pastry meets chapped chicory and watered onions. The horror! Basically pretty cool, but ultimately inedible. A renewed publication of the photo of horror (s) I save here at this point. If you still want to see the disaster, you will find it in my Instagram account.

Of course, I had licked my blood anyway.
Was this the right choice for puff pastry? And is chicory perhaps just too watery? Was not it maybe a bit of caramel?

Tarte tatin with caramelized shallots, thyme and crumbled feta on a platter
A few days ago I discovered browsing again in my countless cookbooks a recipe for an shallot tart tatin . Without chicory and puff pastry, juche! The recipe comes from the book Soul Food: Recipes that make you happy Shallot tart tatin from shortcrust pastry with thyme and feta *, which I can really recommend to you. So many great Soul Charms recipes - beautifully illustrated, are rarely found in a book.

So I made a cheerful cheerfully start to work - and this time I was not disappointed.
Right now I'm picking the last crumbs from my plate and sigh with relish. This is true Soulfood!
The recipe is really rather simple and quickly implemented, so it is also great for the after-work kitchen.
I just changed it slightly and it tastes great.

Tarte tatin with caramelized shallots, thyme and crumbled feta on a platter

I ate the Tarte Tatin directly after the preparation lukewarm - unfortunately I can give no experience for storage or for heating - but since it is a shortcrust pastry baking is not likely to be a problem!

 Tarte Tatin with caramelised shallots, thyme and crumbled feta on a ser plate

Shallot tart tatin with thyme and feta cheese

for 2 servings

For shortcrust pastry

150 g of flour - 1/2 tsp salt - 75 g of cold butter, in small pieces - 1 whole egg, size M

For the toppings

300-400 g of shallots, to taste
40 g of butter and 1 heaping tablespoon of sugar and 3 tablespoons of white wine vinegar or balsamic bianco
plucked leaves of about 4-5 sprigs of thyme
100 g feta (sheep's cheese)
sea salt, freshly ground black pepper
more thyme twigs for garnish


Knead all dough ingredients quickly in a food processor or a multi-size shredder to a smooth short crust pastry. Alternatively, the dough hook of the hand mixer also works. But you should not work with your hands alone, because then the butter melts and the dough becomes too soft.
I just threw everything for about 7 seconds at level 10 in the Thermomix.
Then the dough only briefly knead with your hands and press to a flat disk.Season with salt and pepper
Add the halved shallots to the pan and pan all around. Then place all the onions with the cut surface side by side, close to each other in the center of the pan. Cook for 3-4 minutes.

Roll out the cooled dough between two layers of cling film or baking paper in pan size and cut a clean edge.
Place the dough layer on the shallots and carefully, but thoroughly press down. The edge does not have to complete completely, but the steam must still be able to escape.

Place the pan in the preheated oven and bake the Tarte Tatin for about 30 minutes until the dough is browned.
The pan after Remove from the oven (with thick oven gloves!) and leave to cool for 5 minutes.
Place a sufficiently large serving plate on top of the pan and topple the Tarte Tatin with the aid of oven gloves in a swing from the pan onto the plate. Simply stick the fried onions out of the pan with a spatula and place them on the dough.

Garnish the Tarte Tatin with thyme twigs and sprinkle with crumbled feta cheese. Serve lukewarm.

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