{"id":555,"date":"2021-11-24T12:21:03","date_gmt":"2021-11-24T11:21:03","guid":{"rendered":"http:\/\/lacuisinedecesar.fr\/?p=555"},"modified":"2021-11-24T12:21:04","modified_gmt":"2021-11-24T11:21:04","slug":"echalotes-en-tartelettes-facon-tatin","status":"publish","type":"post","link":"https:\/\/lacuisinedecesar.fr\/index.php\/2021\/11\/24\/echalotes-en-tartelettes-facon-tatin\/","title":{"rendered":"\u00c9chalotes en tartelettes fa\u00e7on tatin."},"content":{"rendered":"\n

La tarte tatin est un \u00e9difice de la cuisine fran\u00e7aise, une tarte qui nous replonge dans les souvenirs d\u2019enfance. On se souvient toujours de la premi\u00e8re fois que l\u2019on croque \u00e0 pleine dents dans une part ti\u00e8de \u00e0 la p\u00e2te croustillante et aux pommes fondantes. \u00c9chalote est un ingr\u00e9dient brut et plein de caract\u00e8re qui se pr\u00eate parfaitement \u00e0 l\u2019exercice en devenant fine et d\u00e9licate lorsque l\u2019on prend le temps de la r\u00f4tir, la caram\u00e9liser doucement dans son beurre d\u2019aromates. <\/p>\n\n\n

<\/div>
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\n
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\"Tartelettes<\/div>\n <\/div>\n \n
\n <\/g><\/svg><\/span> <\/a>\n \n <\/div>\n <\/div>\n \n
\n \n

\u00c9chalotes en tartelettes fa\u00e7on tatin<\/h2>\n\n\n \n\n\n <\/div>\n \n
\n
<\/path><\/g><\/g><\/svg><\/span> Pour: <\/span>8<\/span> Tartelettes<\/span><\/span><\/div>\n
<\/path><\/g><\/g><\/svg><\/span> Temps de pr\u00e9paration <\/span>30 minutes<\/span><\/span> min<\/span><\/span><\/div>
<\/path><\/g><\/g><\/svg><\/span> Temps de cuisson <\/span>30 minutes<\/span><\/span> min<\/span><\/span><\/div>
<\/path><\/g><\/g><\/svg><\/span> Temps total <\/span>1 heure<\/span><\/span> h<\/span><\/span><\/div><\/div>\n\n <\/div>\n \n
\n \n

Ingr\u00e9dients<\/h3>
  • 500<\/span> Gr d'\u00e9chalotes<\/span><\/li>
  • 50<\/span> Gr de beurre<\/span><\/li>
  • 1<\/span> p\u00e2te feuillet\u00e9e<\/span><\/li>
  • 2<\/span> CAS de vinaigre balsamique<\/span><\/li>
  • 1<\/span> CAS de sucre<\/span><\/li>
  • Thym<\/span><\/li>
  • Laurier<\/span><\/li>
  • Sel, poivre<\/span><\/li><\/ul><\/div><\/div>\n
    <\/g><\/svg><\/span> Co\u00fbt: <\/span>\u20ac<\/span><\/div>\n <\/div>\n \n
    \n

    Instructions<\/h3>
    • Fa\u00eetes chauffer votre four \u00e0 180\u00b0. Pelez les \u00e9chalotes. Commencez par faire bouillir de l\u2019eau avec laquelle vous recouvrez les \u00e9chalotes pendant 4 minutes puis \u00e9gouttez les. Faites fondre le beurre dans une casserole qui va au four \u00e0 feu doux en y ajoutant le thym et une feuille de laurier. Ajoutez les \u00e9chalotes dans la casserole, ajouter le sucre et le vinaigre balsamique, laissez mijoter pendant 10 minutes en remuant de temps en temps puis enfournez pendant 10 minutes. Remettez la po\u00eale sur feux moyen pendant 10 minutes afin de rendre la sauce sirupeuse et de faire caram\u00e9liser les \u00e9chalotes, \u00e9teignez le feu et laisser les refroidir.<\/span><\/div>
      \"\u00e9chalotes<\/div> <\/li>
    • Placez les \u00e9chalotes dans vos petits moules individuels et couvrez les de p\u00e2te feuillet\u00e9e en rabattant les bords, enfournez 20 minutes a 200\u00b0 en surveillant la cuisson, laissez refroidir 10 minutes avant de d\u00e9mouler, d\u00e9gustez ti\u00e8de.<\/span><\/div>
      \"\u00e9chalotes<\/div> <\/li><\/ul><\/div><\/div>\n \n <\/div>\n \n

      Notes<\/h3>
      L\u2019astuce du \u00ab\u00a0chef\u00a0\u00bb<\/strong> ; Tout comme la tatin sucr\u00e9e s\u2019accompagne parfaitement d\u2019une belle boule de glace a la vanille, ces tartelettes ou bouch\u00e9es sal\u00e9es se marieront parfaitement avec une cuill\u00e8re de yaourt nature bien frais.<\/em><\/span><\/div><\/div>\n \n
      \n \n \n \n\n
      <\/g><\/svg><\/span> Type de recette: <\/span>Entr\u00e9e<\/span><\/div>
      <\/g><\/svg><\/span> Mots cl\u00e9s: <\/span>\u00e9chalotes, Tartelettes, Tatin<\/span><\/div><\/div>\n <\/div>\n \n \n<\/div><\/div><\/div>\n\n\n

      Vous avez pr\u00e9par\u00e9 cette recette?<\/h4>\n\n\n\n

      Je serai ravi de voir le r\u00e9sultat ! N’h\u00e9sitez pas \u00e0 me taguer sur instagram avec le #lacuisinedecesar !<\/p>\n\n\n\n\n","protected":false},"excerpt":{"rendered":"

      La tarte tatin est un \u00e9difice de la cuisine fran\u00e7aise, une tarte qui nous replonge dans les souvenirs d\u2019enfance. On se souvient toujours de la premi\u00e8re fois que l\u2019on croque \u00e0 pleine dents dans une part ti\u00e8de \u00e0 la p\u00e2te croustillante et aux pommes fondantes. \u00c9chalote est un ingr\u00e9dient brut et plein de caract\u00e8re qui …<\/p>\n","protected":false},"author":2,"featured_media":557,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"template-3-right-sidebar.php","format":"gallery","meta":{"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"loftocean_post_primary_category":0,"loftocean_post_format_gallery":"[gallery ids=\"558,559,562,563\"][\/gallery]","loftocean_post_format_gallery_ids":"558,559,562,563","loftocean_post_format_gallery_urls":"http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2021\/11\/IMG_3690-150x150.jpg,http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2021\/11\/IMG_3689-150x150.jpg,http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2021\/11\/IMG_3675-1-150x150.jpg,http:\/\/lacuisinedecesar.fr\/wp-content\/uploads\/2021\/11\/IMG_3680-3-150x150.jpg","loftocean_post_format_video_id":0,"loftocean_post_format_video_url":"","loftocean_post_format_video_type":"","loftocean_post_format_video":"","loftocean_post_format_audio_type":"","loftocean_post_format_audio_url":"","loftocean_post_format_audio_id":0,"loftocean_post_format_audio":"","loftocean-featured-post":"on","loftocean-like-count":21,"loftocean-view-count":1402,"tinysalt_single_post_intro_label":"","tinysalt_single_post_intro_description":"","tinysalt_hide_post_featured_image":"","tinysalt_post_featured_media_position":"","tinysalt_single_site_header_source":"","tinysalt_single_custom_site_header":"0","tinysalt_single_custom_sticky_site_header":"0","tinysalt_single_custom_sticky_site_header_style":"sticky-scroll-up","tinysalt_single_site_footer_source":"","tinysalt_single_custom_site_footer":"0","footnotes":""},"categories":[111],"tags":[196,194,195],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts\/555"}],"collection":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/users\/2"}],"replies":[{"embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/comments?post=555"}],"version-history":[{"count":1,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts\/555\/revisions"}],"predecessor-version":[{"id":564,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/posts\/555\/revisions\/564"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/media\/557"}],"wp:attachment":[{"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/media?parent=555"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/categories?post=555"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/lacuisinedecesar.fr\/index.php\/wp-json\/wp\/v2\/tags?post=555"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}