Upside-down caramelized shallot and onion tart from Cook's Illustrated Magazine, Nov/Dec 2024 (page 13)

Where’s the full recipe - why can I only see the ingredients?

Accompaniments: Whipped Boursin

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • anya_sf on October 15, 2024

    I tested this recipe for CI. My shallots weren't all the same size and some were slightly overdone after roasting 30 min. The onions also browned a bit faster, so check early. The pastry took the full 38 min to bake, at which point the shallots were very dark with black goo around the pan edges. Some shallots stuck to the pan and were hard to remove. Nevertheless, the tart was delicious. I used garlic-and-herb flavor Boursin with some chopped chives stirred in.

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