- 1 tablespoon pine nuts or chopped almonds
- 6 large shallots, peeled, halved lengthwise
- 2 teaspoons vegetable oil
- Kosher salt, freshly ground pepper
- 1/4 cup balsamic vinegar
- 1 teaspoon sugar
- 3 tablespoons unsalted butter, divided
- 1 package frozen puff pastry, thawed
- All-purpose flour (for surface)
- 8 ounces mixed mushrooms (such as maitake, oyster, and/or shiitake), torn into bite-size pieces
- 1 garlic clove, smashed
- 3 ounces burrata, torn, or ricotta
- 1 cup baby arugula
- 1/2 ounce Parmesan, shaved
- Olive oil and lemon wedge (for serving)
- Preheat oven to 400°F. Toast nuts on a rimmed baking sheet until golden brown, about 4 minutes. Transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet; season with salt and pepper. Roast until tender and browned in spots, 20–25 minutes. Let cool. Remove any leathery outer layers.
- Meanwhile, bring vinegar and sugar to a simmer in a small skillet over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 Tbsp. butter; remove from heat. Arrange shallots, cut side up, in skillet, overlapping slightly if needed and filling in any gaps.
- Roll out puff pastry on a lightly floured surface just to smooth any creases (if box has 2 sheets of pastry, stack and gently roll out to adhere). Cut out a circle that’s about 1″ larger than the bottom of the skillet; prick in several places with a fork. Drape pastry over shallots, tucking edges inside skillet. Bake until pastry is golden brown and puffed, 25–30 minutes.
- Meanwhile, heat remaining 2 Tbsp. butter in a medium skillet over medium-high. Cook mushrooms and garlic, tossing often, until mushrooms are tender and browned, 5–8 minutes. Season with salt and pepper; set aside.
- Let tart sit until pastry is cooled slightly, 5–10 minutes. Carefully invert onto a plate. Top with burrata, mushrooms, arugula, Parmesan, and nuts. Drizzle with olive oil and lemon juice and season with salt.