Tarte tatin with shallots

INGREDIENTS

• 1.5 pristine long shallots (about 600 g)
• 5 pieces of pastry dough
• 50 g butter
• 1 tbsp oil
• 2 tbsp cane sugar
• pepper and salt

PREPARATION

Peel the shallots and keep part in reserve to cover the crust. Heat the butter and oil in a pan and add the shallots. Fry them over a very low fire for 25 minutes, stirring well halfway. Then sprinkle the cane sugar across the shallots and let this mixture caramelize 5 minutes. Preheat the oven to 210 °C.

Place the shallots in a pie form and season with salt and pepper. Cover the mixture with pastry dough, tucking in the excess dough at the sides. Bake the pie for 30 minutes at 210 °C. When it is ready, turn it out upside-down on a flat, round dish and serve immediately.

As a variant, you can also add pieces of dried duck breast to the shallots.