Preheat your oven to 375 F degrees.

Slice all your Shallots in Half.

Heat Cast Iron till it is ripping hot.

Splash some oil into the pan.

Once Oil is hot, place shallots face down in the pan till they are nicely seared and remove from pan.

Spoon in sugar to the pan till it starts to caramelize and develop an amber color.

Once you see the amber color develop on the outside of the melted sugar, pour in your sherry vinegar, knobs of butter and salt to the pan.

Once it starts to melt down, add your Shallots face down and turn the heat to medium; it will begin to boil slightly now turn the heat off.

Place your pastry crust over the top of the pan and cut it to size.

Stick a knife into the top of the pastry crust and poke about 6-8 holes so that air can escape.

Bake in the oven for about 20-35 minutes or until the top of the pastry crust is golden brown and delicious.

Let set for about 2 hours.

Take your offset spatula and release any edges on the pan so that the pastry comes right out.

Put a plate over the pan and flip it upside down; the Tart should come right out.

Dust chive over the shallot tart.

Top with a quenelle of Chive Crema.

Serve and enjoy!