1. add flour, butter and salt to a food processor and start pulsing adding in the cold water 1 tbsp at a time. it should be crumbly. form it into a flat circle and refrigerate covered in plastic wrap for at least 2 hrs. 2. Add the sliced shallots, brown on medium low for 20 min. add a pinch of salt, white wine and white balsamic. cook 10 more min until liquid absorbed. finish with 1 tbsp butter. 3. Roll out the crust and cut a bit larger than your pan, fold edges a bit, pierce with a fork and rub the ricotta on it. 4. Spread the 3 tbsp butter onto the 10 inch skillet & add sugar. arrange shallot halves as shown in video. brown for about 6 min or until the sugar becomes lightly golden. fill in the gaps with the caramelized shallot cook 1-2 min. top with parm and the crust. tuck in the dough. 5. Bake at 400 for 35-45 min. 6. Flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. add chives on top.