Shallot Tarte Tatin

1 tbsp pine nuts or chopped almonds
6 large shallots, peeled, halved lengthwise
2 tsp rice bran oil
SIDS SALT & PEPPER to taste
½ cup SIDS RASPBERRY VINEGAR
3 tbsp butter, divided
1 package frozen puff pastry, thawed
All-purpose flour (for surface)
250 g mixed mushrooms, torn into bite-size pieces
¼ tsp SIDS CRAZY SALT
1 garlic clove, smashed
85 g burrata, torn, or ricotta
1 cup baby arugula
15 g Parmesan, shaved
Olive oil and lemon wedge (for serving)

Preheat oven to 200°C. Toast nuts on a rimmed baking tray until golden brown, about 4 minutes then transfer to a small bowl. Toss shallots and vegetable oil on same baking sheet then season with SIDS SALT & PEPPER. Roast until tender and browned in spots, 20–25 minutes. Let cool. Remove any leathery outer layers.
Meanwhile, simmer SIDS RASPBERRY VINEGAR in a small frypan over medium-low, swirling occasionally, until syrupy, about 5 minutes. Stir in 1 tbsp butter then remove from heat. Arrange shallots, cut side up, in the pan, 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 3 cm larger than the bottom of the pan and prick in several places with a fork. Drape pastry over shallots, tucking edges inside pan.
Bake until pastry is golden brown and puffed, 25–30 minutes.
Meanwhile, heat remaining 2 tbsp butter in a medium frypan over medium-high. Cook mushrooms, SIDS CRAZY SALT and garlic, tossing often, until mushrooms are tender and browned, 5–8 minutes. Season with SIDS SALT & PEPPER then 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.