Food My Muse

0 First, 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 hours.
1 Secondly, add the sliced shallots, brown on medium low for 20 minutes. Add a pinch of salt, white wine and white balsamic. Cook 10 more minutes until liquid absorbed. Finish with 1 tbsp butter.
2 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.
3 Spread the 3 tbsp butter onto the 10 inch skillet and add sugar. Arrange shallot halves. Then, brown for about 6 minutes or until the sugar becomes lightly golden. Fill in the gaps with the caramelized shallot cook 1-2 minutes. Top with parmesan and the crust. Tuck in the dough.
4 Then, bake at 400F for 35-45 minutes.
5 Lastly, flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. Add chives on top.