As the days slowly get shorter, it’s time for food to become a little more autumnal – but that certainly doesn’t mean taking a break from Rosé.
Whenever autumn arrives, I think of my grandmother’s onion tart. In our family, it was always made without bacon, but with plenty of flavor. Our Shallot Tarte Tatin is a quick, modern and slightly more French interpretation: sweet caramelized shallots, fresh thyme and a touch of sherry vinegar underneath crisp, golden puff pastry.
Add a dollop of crème fraîche and, of course, a glass of Rosé, and you have an easy autumn dish that works just as well for a cosy dinner for two as it does for an evening with friends.
🧅 Shallot Tarte Tatin with Crème Fraîche
Serves 2–4
500 g shallots · 1 sheet puff pastry · 40 g butter · 2 tbsp brown sugar · 3 tbsp sherry vinegar · fresh thyme · crème fraîche · salt & pepper
Preheat the oven to 200°C.
Peel the shallots and cut them in half lengthwise. Melt the butter in an ovenproof frying pan and arrange the shallots cut-side down. Cook for a few minutes until they begin to take on some color.
Sprinkle over the brown sugar and allow the shallots to caramelise slightly. Deglaze with the sherry vinegar, add a few sprigs of fresh thyme and let everything reduce briefly. Season with salt and pepper.
Place the puff pastry over the shallots and carefully tuck the edges down between the shallots and the side of the pan. Lightly prick the pastry several times with a fork to allow steam to escape while baking.
Bake for around 25–30 minutes, until the puff pastry is beautifully risen and golden brown.
Leave the tart to rest for a few minutes after removing it from the oven. Place a large plate over the pan and carefully but confidently turn the tart out.
Serve while still warm with a dollop of crème fraîche and some fresh thyme.
Our tip
Give the shallots a little time in the pan. You want them to develop color and caramelize without becoming too dark. The combination of sweetness, roasted flavors and the subtle acidity of the sherry vinegar is what makes this tart so delicious.
Add the crème fraîche only when serving. Its cool creaminess provides a lovely contrast to the sweet and savory shallots.
🍇 Which Rosé pairs best with Shallot Tarte Tatin?
The combination of caramelized shallots, sherry vinegar, thyme and crème fraîche can easily handle a Rosé with some character. Our three recommendations offer three very different ways to approach the pairing:
Bargemone – Les Secrets Rosé Organic
Bold and intense. Les Secrets has enough structure to stand up to the caramelized flavors of the tart, while its depth and savory character work beautifully with the shallots and thyme. Our choice when you want the Rosé to play just as important a role as the food. Click here: Bargemone – Les Secrets
Domaine de la Croix – Éloge Cru Classé Rosé
The elegant option. Éloge combines finesse and minerality with enough structure to complement the aromatic tart. Its mineral character creates a particularly nice contrast to the sweetness of the caramelized shallots and the richness of the crème fraîche. Click here: Domaine de la Croix – Éloge Cru Classé
Oé – Méditerranée Rosé Organic
Our easy-going choice for a weekday evening. Citrus, white flowers and red berries meet gentle acidity and a clean, fruit-driven finish. This keeps the pairing lively and provides a lovely balance to the caramelized shallots and creamy crème fraîche. Click here: Oé – Méditerranée Rosé
Three Rosés, three different interpretations – and a pretty good reminder that Rosé and autumn belong together just as much as Rosé and summer.
Cheers, Julian
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