Latin Shallot Tart Tartine with Aji Amarillo and Queso Fresco

In a 10 in stainless steel skillet, heat a neutral cooking oil until shimmering and sear shallots for 4-5 minutes or until golden brown. Remove from the pan and set aside. Wipe the pan clean of grease and melt 1/3 cup of sugar until golden brown, like you’re making caramel for flan. Once golden brown, deglaze with the vinegars and add butter and aji Amarillo. The mixture will bubble, but continue mixing until well combined. Reduce heat and carefully arrange the shallots seared side down. Layer with garlic and season with salt before topping with @pillsbury Pie crusts and baking in a 375F oven for 20 minutes. Once the pie crust is golden brown, remove from the oven and allow to cool slightly, about 4-5 minutes. Place a plate over the top and carefully invert the skillet to remove the pan. Just like Flan. Clean the plate up a bit and garnish with chives and LOTS of queso fresco. Buen Provecho!