Shallot tarte tatin

Shallot tarte tatin

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(3 ratings)

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Cooking time

Prep: 35 mins Cook: 25 mins - 30 mins

Skill level

Easy

Servings

Serves 4

Vegetarians will love you for giving them something that is not pasta, rice or an omelette, and this can be relished by everyone

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

kcalories
510
protein
13g
carbs
33g
fat
37g
saturates
17g
fibre
2g
sugar
6g
salt
1.18g

Ingredients

  • 500g shallots
  • 2 tbsp olive oil
  • 25g butter
  • 2 tbsp balsamic vinegar
  • 1 tbsp fresh thyme leaves or 2 tsp dried thyme
  • 300g puff pastry, defrosted if frozen
  • 100g grated cheddar or emmental

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Method

  1. Put the shallots in a large bowl and pour over boiling water to cover. Leave for 5 mins, then drain and peel. Cut the shallots in half (some will naturally break into two sections).
  2. Heat the oil and butter in a frying pan, add the shallots and fry gently for 10 mins, until they are softened and lightly browned. Stir in the vinegar, thyme and 1 tbsp water, then cook for a further 5 mins, stirring occasionally. Remove from the heat and tip into a non-stick shallow cake or pie tin, about 20cm across. Leave to cool.
  3. Heat oven to 200C/fan 180C/gas 6. Cut the pastry into two. Roll out each piece to about 5cm larger than the top of the cake tin. Put one piece of pastry over the shallots. Sprinkle evenly with cheese and cover with the second piece. Trim the edges of the pastry to a little larger than the tin, then tuck the edges of the pastry down the sides of the tin.
  4. Bake for 25-30 mins, until pastry is crisp and golden. Leave to cool in tin for 5 mins, turn out onto a flat plate, cut into wedges and serve warm.

Recipe from Good Food magazine, March 2006

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Comments

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quinnci's picture

The sweetness was lovely but I don't think that the dish combined very well; it seemed like some lovely sweet pastry with onions which fell off when cut!

bazzanet's picture
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I added a lil sugar, ala Deliah's recipe... very nice dish

eleanormayo's picture
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This was great. I butter my dish before putting the shallots in as I wasn't sure how easily it would turn out, but it was absolutely fine. I also added a little bit of sugar as the same time as the vinegar to aid the caramelisation process.

loveitsticky's picture
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Very Tasty.

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