Shallot Tarte Tatin
['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.
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