Caramelized shallot tatin with Cream & Truffles

For the tartlets:

Preheat the oven to 356°F (180°C).

Peel the shallots and cut them in half lengthwise if they are large.

Melt the butter in a frying pan. Add the shallots and sauté gently for 5 to 10 minutes to soften them.

Sprinkle with sugar and add the balsamic vinegar.

Allow to caramelize slightly.

Season with salt and pepper.

Arrange the shallots nicely in the tartlet shells, with the rounded side facing down.

Cut circles of puff pastry to fit the tartlet shells and place them on top of the shallots.

Bake for 20 to 25 minutes until the pastry is golden brown.

Allow to cool slightly before turning the tartlets out of the molds.

For the salad:

Wash and dry the lamb’s lettuce.

Prepare the vinaigrette: emulsify the mustard, vinegar, oil, salt, and pepper.

Season the lamb’s lettuce just before serving.

Plating:

Place a warm mini tarte tatin in the center of each plate.

Place a small handful of lamb’s lettuce next to it.

Use two spoons to shape the cream and truffle mixture into a quenelle and place it on top of the tarte tatin.