Shallot tarte tatin with goat's cheese

Latest comments and suggestions

Results 1-20

• colandrina

  2011-02-22 20:07:16.171236

  colandrina rated and commented on this recipe

  

  this is seriously great.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• jzl

  2011-03-05 19:48:20.425367

  jzl rated and commented on this recipe

  

  Delicious! I used a square cake tin, which made rolling and cutting the pastry to fit a bit easier, as I struggle with even ready made pastry! Substituted dried thyme as I had no fresh. Will definitely make this again!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stuart

  2011-03-18 19:37:44.317942

  stuart rated and commented on this recipe

  

  Absolutely fantastic dish. will be making again for sure. I skipped the tarragon as I forgot to buy it, but it was still DELISH!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• stuart

  2011-03-18 19:38:46.145872

  stuart commented on this recipe

  I MEANT TO SAY THYME!!!!!

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• scoobydoo

  2011-04-03 19:19:49.178041

  scoobydoo commented on this recipe

  This looks really nice. What would you serve it with?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Gracie47

  2011-04-12 16:39:54.465139

  Gracie47 rated and commented on this recipe

  

  I made this on Sunday and served it with BBQ'd meat, Delia Smith's Piedmont Roasted Peppers and Asparagus. Everyone thought it was great so I'll definately make it again.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• is it worth waiting for?

  2011-04-20 09:38:03.988931

  is it worth waiting for? commented on this recipe

  gorgeous! check out my food blog.... http://isitworthwaitingfor.blogspot.com/2011/04/shallot-tart-tatin-with-goats-cheese.html

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• gillsfood

  2011-07-28 18:05:07.152452

  gillsfood commented on this recipe

  Delicious! Served with a simple green salad for veggie and meat eaters, all loved it. Ended up with extra goats cheese.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• pumpkinpatchwork

  2011-07-31 22:34:30.952608

  pumpkinpatchwork rated and commented on this recipe

  

  We liked this a lot, but I think it's slightly too sweet and will reduce the brown sugar next time.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• ANGEL290385

  2011-08-08 11:58:52.538383

  ANGEL290385 rated and commented on this recipe

  

  really really tasty and great as a dinner party starter. I found that even with extra cooking the pastry was soggy. What did I do wrong? Not sure if i rolled it thin enough but i had a lot of extra pastry after having cut the rounds so surely that cant be it?

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• CharlieGirl

  2011-11-21 11:58:43.15542

  CharlieGirl rated and commented on this recipe

  

  I made this for a dinner party and it was a great sucess - very easy, just a pain peeling all the shallots........

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• claire-jane

  2012-01-31 14:34:35.911946

  claire-jane commented on this recipe

  Made this just before Christmas for a buffet for my parents and the in-laws, fist time I'd ever tried something like this but it was lovey. Also had some leftovers cold out of the fridge the next day and just as nice. Same as above though the pastry was rather soggy and when I turned out there was some liquid that spilled over the plate but would definetly make again so something a bit different to a quiche. The shallots took a very long time to peel though....1

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Cottlefish

  2012-03-12 21:06:44.170481

  Cottlefish commented on this recipe

  This was really nice. I was sort of intimidated at first as I'd never boiled shallots this way, or cooked a tart upside down the way the recipe requires. But it was very easy! And of course... tasty. Will def be adding this to our list of possible Sunday suppers.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• BenMckay

  2012-05-07 20:40:05.638516

  BenMckay rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• redriding86

  2012-07-23 20:11:36.166008

  redriding86 rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• JudeCK

  2012-07-25 22:30:26.621171

  JudeCK rated and commented on this recipe

  

  Superb! I increased the ingredients to fit a 28cm le Creuset frying pan. 900g of shallots and a larger pack of pastry is perfect. I also put the finished tart back under the grill just to soften/cook the cheese a little without burning the pastry. The whole thing went in seconds at buffet/bbq party. 2 would have been better, it was so popular. It will also be perfect for my vegetarian son.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Reynolds

  2012-07-27 17:43:57.14031

  Reynolds rated and commented on this recipe

  

  I served this as a starter at a dinner party and it went down an absolute treat. I followed the recipe right up to putting the pastry on. However, I made it in the morning without the stress of guests. When they arrived that evening I just popped it in the oven and half hour later had a fantastic starter. I served it with pea shoots and a small splash of balsamic syrup. The only thing I would add to the recipe is to take the goats cheese out of the fridge when the tart goes in so it�s not chilled when serving. Like all the best dinner party dishes it looks good, tastes amazing but all the work is done long before your guests arrive. This recipe is a �keeper�.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Katy

  2012-08-13 13:34:57.06983

  Katy rated this recipe

  

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• Hannah

  2012-08-15 11:28:01.643096

  Hannah rated and commented on this recipe

  

  Was nervous about this dish, but it turned out so well and was delicious. Probably don't need so much pastry. I served this with roasted vegetables and a ciabatta.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:
• loveating

  2012-10-14 18:58:12.482476

  loveating rated and commented on this recipe

  

  Absolutely delicious and simple to make. I followed the recipe exactly, except I only had dried thyme. Served it as a starter together with a mixed green salad and got loads of compliments.

  Flag as inappropriate

  Please let us know your name and the reason you find the above comment inappropriate.

  Your name: Reason:

http://www.bbcgoodfood.com/recipes/1129654/

Your binder

• Register
• Sign in
• More info

Sign up or sign in to receive a £60 wine voucher, and to save, rate and comment on recipes. Plus, get our newsletter.

Ingredients

• 600g shallots
• 2 tbsp olive oil
• 25g butter
• 4 tbsp balsamic vinegar
• 2 tbsp demerara or soft light brown sugar
• 4 thyme sprigs
• 375g sheet puff pastry
• 100g-140g goat's cheese , sliced into rounds (we used 140g)

Search Good Food

Keywords

Refine your recipe search

Search filter options

Search by cooking times Less than 10 minutes 10-30 minutes 35-60 minutes Over an hour Search by difficulty Easy Moderately easy For the keen cook Search by cuisine American British Caribbean French German Greek Indian Irish Italian Japanese Mediterranean Mexican Middle Eastern Moroccan Scottish Spanish Thai Vietnamese Search by course Warm starter Cold starter Main course Side dish Pudding Soup Course Breakfast Search by calorie range Less than 200 200-400 400-600 600-800 Over 800 Search by occasion Midweek meal Dinner party Family favourite Birthdays Christmas New Year Mother's Day Chinese New Year Easter Search by chef Good Food Team olive Angela Nilsen Anjum Anand Ching-He Huang Gary Rhodes Gordon Ramsay James Martin John Torode Ken Hom Lesley Waters Mary Cadogan Matt Tebbutt Merrilees Parker Nick Nairn Orlando Murrin Ruth Watson Sarah Cook Silvana Franco Simon Rimmer Search by diet Vegetarian Vegan Gluten-free Dairy-free Nut-free Egg-free Low-fat Low in salt Search by magazine BBC Good Food Olive Search by servings 1 2 4 6 8 For a crowd

Difficulty and servings

Serves 4 - 5

Preparation and cooking times

Prep 40 mins

Cook 45 mins

Vegetarian

Ingredients

• 600g shallots
• 2 tbsp olive oil
• 25g butter
• 4 tbsp balsamic vinegar
• 2 tbsp demerara or soft light brown sugar
• 4 thyme sprigs
• 375g sheet puff pastry
• 100g-140g goat's cheese , sliced into rounds (we used 140g)

PER SERVING

603 kcalories, protein 14g, carbohydrate 39g, fat 45 g, saturated fat 20g, fibre 3g, sugar 16g, salt 1.56 g

Advertisement

Your binder

Here are three other great reasons why to sign up:

• You get an online binder, where you can store all your favourite recipes and create menus.
• You can add your own recipes to this site for others to try; plus, rate and make comments on recipes, and share your views on our blog.
• You can sign up for our weekly newsletter (sent out on Wednesdays) - it's packed with recipes, special offers and competitions.