Shallots Tatin
Shallots Tatin
Ingredients
- 1 cup (250 ml) flour
- 1/3 cup (75 ml) salted butter, very cold, diced
- 3 tablespoons (45 ml) ice water
- 3 cups (750 ml) small shallots, peeled
- 3 tablespoons (45 ml) olive oil
- 3 tablespoons (45 ml) honey
- 3 tablespoons (45 ml) red wine vinegar
- salt and pepper
Instructions
- In the bowl of food processor, place flour and butter. Pulse for a few seconds until it takes a grainy texture. Add the water and pulse again a few seconds at a time, adding a little water if necessary, until a ball of dough begins to form. Remove the dough from the processor. Form a ball with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
- With the rack in the middle position, preheat the oven to 190 °C (375 °F).
Shallots Tatin