Indian-Style Pearl Onion Confit Upside-Down Tart (Tarte Tatin de Petits Oignons Perles a l'Indienne)

Cook the finely chopped shallots in canola oil in a deep skillet over medium low heat, stirring frequently, for about 5 minutes.

Add the halved garlic, tumeric power, ginger-garlic paste, paprika. Cook for another 2 minutes until the garlic is slightly golden. Then add the cumin seeds, coriander seeds, black peppercorns, the two types of cardamoms, cloves, the small cinnamon stick anddried and fresh whole chiles.

Add the ghee and the pearl onions. Cook at a bare simmer, stirring occasionallyfor about 12 minutes.

Mix all the ingredients with yogurt, add a little bit of the waterand keep stirring constantly. Cover with a lid.

Let simmer for another 5 minutes. Check the liquid and periodically add the rest of the water when the liquid is reduced.

Add the nutmeg, cayenne powder, the mustard seeds and the Dijon mustard to make a smooth coating over the pearl onions. Season with some fleur de sel and the curry powder.Cook about 2 minutes longer, the texture of the pearl onions should be soft but still firm.

Remove from the stove and let the mixture cool down.Preheat the oven to 232°Coat 6 mini tarteletshells with a thin layer of butter. Cover the pie shells with tighly packed curriedpearl onions. Cover with the puff pastry.

Remove the excess puff pastry on the sides. Dock the dough using a fork.

Bake the pastries in the oven for 15 minutes.Flipeach tartelet individually on a plate right away (don'twait too long otherwise the onions will be stuck to the pie pan) and serve warm.Bon apptit!I served the pearl onion tarte tartin for lunch accompanied with a fresh garden salad (lettuce, Indian sesame cheese and candied walnuts) and some crispy pommes noisettes (the French version of tater tots).