Caramelized Shallot & Early Cherry Tarte Tatin

Instructions

1. 1

   Preheat your oven to 400°F (200°C). Take a moment to peel and halve 1 lb medium shallots, peeled and halved lengthwise and pit 1 cup early sweet cherries, pitted. It is a bit of a meditation, so pour yourself a glass of chilled, crunchy Gamay while you work.

   15 min

   Tip: Keep the root end of the shallots slightly intact so they don't fall apart in the pan.

2. 2

   In a 9-inch ovenproof skillet, melt 3 tbsp unsalted cultured butter over medium heat. Arrange the shallots cut-side up in a tight circle. Sprinkle with 1 tbsp fresh thyme leaves and a heavy pinch of salt. Cook undisturbed until the bottoms start to turn deeply golden and smell intoxicating.

   10 min

   Tip: A well-seasoned cast iron or stainless steel skillet is perfect here.

3. 3

   Nestle the pitted cherries into the little gaps between the shallots. Drizzle the pan with 2 tbsp sherry vinegar and 1 tbsp honey. Let it all bubble and reduce into a sticky, fragrant syrup.

   5 min

   Tip: Shake the pan gently but do not stir, to keep the shallots beautifully intact.

4. 4

   Remove the skillet from the heat. Carefully drape 1 sheet all-butter puff pastry over the shallots and cherries. Using a spoon or spatula, quickly tuck the edges of the pastry down the inside of the skillet to hug the filling.

   3 min

   Tip: Work quickly so the butter in the pastry doesn't melt before hitting the oven.

5. 5

   Transfer the skillet to the oven. Bake until the puff pastry is fiercely puffed, wonderfully crisp, and golden brown.

   25 min

   Tip: Watch the edges—you want a deep, confident bake so the pastry holds up to the syrupy juices.

6. 6

   While the tarte bakes, let's make the whipped chèvre. In a small bowl, aggressively whisk together 4 oz fresh chèvre (goat cheese), 1 tbsp Meyer lemon juice, 1 tsp Meyer lemon zest, and 2 tbsp extra virgin olive oil until wildly smooth and creamy.

   5 min

   Tip: If the cheese is too firm, a tiny splash of warm water will help it whip up beautifully.

7. 7

   Remove the skillet from the oven. This is crucial: let it rest for exactly 5 minutes. Too soon and the juices run everywhere; too late and the caramel stubbornly solidifies to the pan.

   5 min

   Tip: Set a timer! 5 minutes is the magic number.

8. 8

   Place a plate slightly larger than the skillet over the top. Using oven mitts, confidently and swiftly invert the skillet and plate together. Lift the skillet away to reveal your masterpiece. Garnish with 1/4 cup shelled pistachios and generous dollops of the bright whipped chèvre.

   2 min

   Tip: If any shallots stick to the pan, just nudge them back into place on the pastry. No one will ever know!