Pear and Shallot Tarte Tatin with Whipped Goat Cheese

 


Pear and Shallot Tarte Tatin with Whipped Goat Cheese

Ingredients

2 medium-size firm green Anjou pears, peeled and cored

1 1/4 pounds torpedo or other large shallots, peeled and halved through root end, root ends trimmed

2 tablespoons olive oil

2 1/4 teaspoons kosher salt, divided

1 teaspoon black pepper, divided

1/2 cup granulated sugar

6 tablespoons Banyuls wine vinegar or sherry vinegar, divided

2 tablespoons unsalted butter

1 teaspoon grated lemon zest

12 ounces homemade or store-bought pie dough, rolled 1/4-inch thick and trimmed into an 11 1/2-inch round, chilled

1 (8-ounce) goat cheese log, softened

3 tablespoons chilled heavy whipping cream

Directions

Preheat oven to 400°F. Cut pears lengthwise into sixths. Toss together pears, shallots, olive oil, 1 teaspoon salt, and 3/4 teaspoon pepper on a rimmed baking sheet. Spread in a single layer, with shallots cut sides up. Bake in preheated oven until shallots and pears are just tender, about 25 minutes. Set aside.

Combine sugar and 2 tablespoons vinegar in a 2-quart (11-inch) ceramic tarte Tatin pan over low, and cook, without stirring, swirling pan occasionally, until mixture is light golden brown, 12 to 15 minutes. Increase heat to medium-low, and swirl in butter, 1 teaspoon salt, and remaining 1/4 cup vinegar. Continue cooking caramel, stirring often with a wooden spoon, until very thick, foamy, and amber colored, 7 to 9 minutes. Remove from heat.

Immediately arrange shallots, cut sides down, in a single layer across caramel in bottom of pan. Nestle pear slices, cut sides down, in any empty spaces. (It will be a tight fit; bottom of pan should be packed.) Sprinkle with lemon zest. Prick pie dough in several places with a fork. Place dough over pear-shallot mixture, tucking edges into pan so it fits snugly around mixture. Bake in preheated oven until golden brown, 28 to 32 minutes. Let cool in pan 20 minutes.

Beat goat cheese, remaining 1/4 teaspoon salt, and remaining 1/4 teaspoon pepper in bowl of a stand mixer fitted with a paddle attachment on medium-high speed until smooth and creamy, about 3 minutes. With mixer running on medium-high speed, gradually stream in heavy cream, beating until mixture is light and fluffy, about 1 minute, stopping to scrape sides of bowl as needed.

If needed, carefully loosen edges of tart with a small knife. Invert tart onto a serving platter. Serve immediately with whipped goat cheese.

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