Tarte fine aux shallots

The Tarte fine aux shallots is a French recipe, but I will propose a variation closer to Italian flavors. I’ll keep the basic structure of the dish and add a local touch.

Ingredients

• Pâte brisée (ideally homemade with flour, butter, water, and a pinch of salt)
• 500 g of shallots
• 3 tablespoons of extra virgin olive oil
• 2 tablespoons of balsamic vinegar from Modena
• 1 tablespoon of brown sugar
• A few sprigs of fresh thyme
• Salt and pepper to taste
• grated Parmesan cheese (optional for an Italian finish)

Preparation

1. Start by preheating the oven to 180 °C.
2. Peel the shallots and slice them not too thinly.
3. Heat the extra virgin olive oil in a pan and add the shallots. Let them cook on low heat until they become soft and translucent.
4. Add the brown sugar and balsamic vinegar, then caramelize the shallots on medium-high heat, stirring occasionally. Once caramelized, adjust for salt and pepper.
5. Roll out the pâte brisée on a baking sheet lined with parchment paper and prick it with the tines of a fork.
6. Spread the caramelized shallots over the pâte brisée and sprinkle with fresh thyme.
7. (Optional) If you want to add an Italian touch, you can sprinkle with grated Parmesan cheese before baking.
8. Bake the tarte for 25-30 minutes or until the edges become golden and crispy.
9. Remove from the oven and let it cool slightly before serving.

Trivia

The Tarte fine aux shallots is part of the tradition of French tartes, which are famous for their simplicity and the use of few high-quality ingredients that enhance the main flavor. The addition of Parmesan is a trick to tie the dish to Italian taste and give an additional savory note.

This dish pairs very well with a glass of fresh white wine, like a Chardonnay or a Sauvignon Blanc, which balances well with the sweetness and acidity of the caramelized shallots.