Natural or Grilled ArtiHeart and Roasted Shallot Chef Butter Onion Tarte Tatin
When I made this for my father he insisted it needed red pepper flakes but the rest of us enjoyed the sweetness of the onions and the meatiness of the artichokes without the fire. I mixed a little crème fraîche with grated Parmesan together and put a dollop on top for extra richness. Using Grilled ArtiHearts will result in a smoky flavor that will go well with the red pepper flakes. Either way, it is delicious and very cool looking.
- 1 cup all purpost flour
- 1 stick Roasted Shallot Chef Butter
- 2 to 3 Tbs ice cold water
- 1 egg
- 5 small yellow onions, peeled and cut in half
- 1 pkg Natural or Grilled ArtiHearts
- 3 Tbs butter
- Kosher salt
- Fresh ground black pepper
- Italian parsley and thyme leaves for garnish, (optional)
- Process the flour and the Chef Butter in a food processor until sand like.
- Add the ice cold water and the egg. Process again, pulsing until combined.
- Pour the mixture onto a floured surface. Bring the dough into a ball with your hands as quickly as possible. Wrap in parchment and refrigerate at least 30 minutes and up to 12 hours.
- Preheat the oven to 400F.
- Heat the butter in an 10” nonstick pan. Add the onions, root and sprout side down. Allow the onions to caramelize over medium low heat, about 10 minutes. Carefully turn the onions over and allow to caramelize on the other side. Season with salt and pepper.
- Roll out the pastry slightly larger than the pan.
- When the onions are caramelized, place the ArtiHearts in between the onions and around the center onion.
- Carefully place the pastry over the onions and press it down the sides of the onions.
- Bake for 45 minutes until the pastry is fully cooked and light golden brown. Remove from the oven, and let rest 5 minutes so the onions settle.
- Place a plate that is slightly larger than the pan upside down over the pastry, then carefully and quickly, flip the pan over so the tart lands on the plate. Sprinkle with the parsley and thyme leaves and serve.