Shallot Tarte Tatin

This treat from 8 Hoxton Square in London (I saw in my Bon Appetit mag.) will blow your mind with the sautéed and mushrooms and goody cheese blending together perfectly!
(serves 4)

1 T. pine nuts or chopped almonds
6 large shallots, peeled, halved lengthwise
1 t. veg. oil
Kosher salt and freshly ground pepper
1/4 cup balsamic vinegar
1 t. Sugar in the Raw*
3 T. unsalted Kerrygold* butter, divided
1 package frozen puff pastry, thawed
All-purpose flour, (for surface)
8 oz. mixed mushrooms (such as shitake, maitake, oyster, and crimini), torn into bite-size pieces
1 garlic clove, smashed
3 oz. burrata cheese, torn or ricotta
1 cup baby arugula
1/ oz. Parmesan, shaved
EVOO and lemon wedge, for serving

Preheat oven to 400. Toast nuts on a rimmed baking sheet until golden brown, about 4 min. Watch!!*
Transfer to a small bowl. Toss shallots and veg. oil on same baking sheet; season with S&P. Roast until tender and browned in spots., 20-25 min. Let cool. Remove any leathery outer layers. Meanwhile, bring vinegar and sugar to a simmer in a small skillet over med.-low, swirling occasionally, until syrupy, about 5 min. Stir in 1 T. butter; remove from heat. Arrange shallots, cut side up, in a skillet, overlapping slightly if needed, and filling in any gaps. Roll out pastry on a lightly floured surface just to smooth any creases (if box has two sheets of pastry, stack and gently roll out to adhere). Cut out a circle that's about 1" larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25-30 min. Meanwhile, heat remaining 2 T. butter in a med. skillet over med.-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5-8 min. Season with S&P; set aside. Let tart sit until pastry is cooled slightly, 5-10 min. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.

"Never confuse temptation with opportunity."

Have FUN today!!!

Love,

Machete Milletti