Shallot Tarte Tatin with Lemony Cardamom Ricotta

1. Add flour, butter and salt to a food processor and start pulsing adding in the cold water 1 tbsp at a time. It should be crumbly. Form it into a flat circle and refrigerate covered in plastic wrap for at least 2 hrs.
2. Add the sliced shallots, brown on medium low for 20 min. Add a pinch of salt, white wine and white balsamic. Cook 10 more min until liquid absorbed. Finish with 1 tbsp butter.
3. Roll out the crust and cut a bit larger than your pan, fold edges a bit, pierce with a fork and rub the ricotta on it.
4. Spread the 3 tbsp butter onto the 10 inch skillet & add sugar. Arrange shallot halves as shown in video. Brown for about 6 min or until the sugar becomes lightly golden. Fill in the gaps with the caramelized shallot cook 1-2 min. Top with parm and the crust. Tuck in the dough.
5. Bake at 400 for 35-45 min.
6. Flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. Add chives on top.