Recipe inspired by Bon Appetit
Ingredients (4 servings)
2 tablespoons pine nuts
6 large shallots, peeled, halved lengthwise
2 teaspoons olive oil
Salt, freshly ground pepper
¼ cup balsamic vinegar
1 tablespoon sugar
3 tablespoons unsalted butter
1 roll puff pastry (circular form)
¾ cup mixed mushrooms, chopped
½ cup ricotta
Fresh parsley (or arugula leaves)
1- Preheat oven to 190°C. Toast the pine nuts on a baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and olive oil on the same baking sheet; season with salt and pepper. Roast until tender and browned in spots, about 20–25 minutes. Set aside.
2- Meanwhile, bring vinegar and sugar to a simmer in a small pan over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 tablespoon of butter; remove from heat. Arrange shallots, cut side up, in a circular oven-proof dish, overlapping slightly if needed and filling in any gaps.
3- Roll out puff pastry, prick in several places with a fork. Drape the pastry over the shallots, tucking edges inside dish. Bake until pastry is golden brown and puffed, about 25–30 minutes.
4- Heat the remaining 2 tablespoons of butter in a medium pan over medium-high. Cook the mushrooms tossing often, until they’re tender and browned, 5 minutes. Season with salt and pepper; set aside.
5-Let the tart sit until the pastry is cooled slightly, 5 minutes. Carefully invert onto a plate. Top with ricotta, mushrooms, parsley and nuts, and enjoy!
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