Shallot tarte tatin with goat's cheese

Shallot tarte tatin with goat's cheese

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(25 ratings)

Prep: 40 mins Cook: 45 mins

Easy

Serves 4 - 5
James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal603
  • fat45g
  • saturates20g
  • carbs39g
  • sugars16g
  • fibre3g
  • protein14g
  • salt1.56g
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Ingredients

  • 600g shallots

    Shallot

    shal-lot

    Related to the onion (as opposed to being a younger version of it), shallots grow in clusters at…

  • 2 tbsp olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter

    Butter

    butt-err

    Butter is made when lactic-acid producing bacteria are added to cream and churned to make an…

  • 4 tbsp balsamic vinegar

    Balsamic vinegar

    bal-sam-ick vin-ee-gah

    True Balsamic vinegar is an artisan product from Modena, in Emilia Romagna, Italy, and is made…

  • 2 tbsp demerara or soft light brown sugar
  • 4 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 375g sheet puff pastry
  • 100g-140g goat's cheese, sliced into rounds (we used 140g)

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.

  2. Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.

  3. Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it’s big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.

  4. Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat’s cheese and slice into wedges.

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Comments, questions and tips

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Comments (25)

jeramy01's picture
5

A fantastic recipe and delicious. If you want something out of the ordinary then give this a go. The only alteration I made was to reduce the sugar by half as I had particularly sweet shallots.

qas5saq's picture
5

Simple and very tasty. Followed the recipe exactly and it turned out well.

michele8840's picture
5

Absolutely delicious, looked amazing and was so easy. I was a bit worried about the whole tipping it upside down thing, but it was fine. I cooked the shallots in advance, added the sugar and vinegar, then tipped it all into the tarte tatin dish and left it. Later I put the circle of pastry over the top and threw it in the oven and let it cook. Very little to do at the last minute so perfect when you have friends over. I had vegetarian friends over for dinner so I made this and another tart and we ate everything! Everyone was impressed. I will definitely make this again and again.

joanneflynn's picture
5

Gorgeous. definitely one to make time and time again.

pashton's picture

Has anyone frozen this? Could you freeze with the raw pastry then defrost and bake? Do the onions survive the freezing process?

michellebogers's picture
5

Mmmmmm.. wonderful! The goat's cheese is a great addition to this tart. Served it with a potato salad.

daisygirl06's picture
5

Delicious

spelac's picture
5

Delicious, went down a treat!!!! Definitely a keeper!

nafarros's picture
5

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.

hcraib's picture
5

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.

benreynolds's picture
5

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’.

judithcking's picture
5

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.

cottlefish's picture

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.

claire-jane's picture

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

cobhrai's picture
4

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

angel290385's picture
4

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?

autumnfairy76's picture
4

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

synthkeys's picture

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

sun4flower's picture
5

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.

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Questions (1)

pashton's picture

Has anyone frozen this? Does it freeze well?

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