Shallot tarte Tatin

Shallot tarte Tatin

This tarte Tatin is fab served with a wedge of blue cheese, or as a smart vegetarian main

Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Total time

Ready in an hour

Vegetarian

Vegetarian

Method

  1. Heat the butter in an ovenproof pan that the shallots will fit in an even layer. Add the shallots and cook over a medium heat until they start to brown. Add the balsamic and sugar and a cup of water. Keep cooking, adding more water if you need to until the shallots are completely cooked through and the balsamic and sugar has become sticky and caramelised around them. Mix in the thyme leaves. Season.
  2. Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry to 20p coin thickness. Cut a circle a little larger than the pan then lay it over the shallots and tuck down the sides. Put in the oven for 20-25 minutes until the pastry is puffed, golden and crisp. Invert onto a plate and serve in wedges.
Try

Know-how

Small, early season shallots will be sweet and tender now so show them off in this version of a tarte Tatin. It's good to serve with a wedge of blue cheese or as a smart vegetarian dish.

Per serving

591 kcalories, protein 8.4g, carbohydrate 59.9g, fat 37 g, saturated fat 17g, fibre 1.7g, salt 1.11 g

Recipe from olive magazine, April 2007.

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Latest comments and suggestions

  • 28 January 2008

    jvcg rated and commented on this recipe

    5 stars

    This tart is really quick to make and I'm not sure it deserves its 'moderately easy' rating as it's actually very straight forward. Serve it with a green salad and it's a brilliant veggie centrepiece. I cannot wait to make this again - it's really delicious.

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  • 09 February 2008

    troli rated and commented on this recipe

    5 stars

    I made this as a starter for a dinner party a few weeks ago. Everyone sung its' and my praises. It is such a simple, yet effective recipe and looks like it's taken hours, which of course it hasn't. Will certainly make this again.

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  • 20 March 2008

    TigerAngelLeigh rated and commented on this recipe

    5 stars

    It works well with different types of pastry too - I'd use puff pastry for a special dinner, but whip up some plain shortcrust when having it for supper. I've also tried flaky pastry, which is nice.

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  • 23 March 2009

    Sheena rated and commented on this recipe

    5 stars

    I have made three changes. I use red onions instead of shallots. I also make it in individual dishes as I found the big tart hard to cut and the portions didn't look tidy. And finally, when I have tipped the tarts out onto the plates, I crumble some mild goat cheese over the top and pop it back in the oven for 5 minutes to warm the cheese.

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  • 06 February 2010

    172leymoor rated this recipe

    5 stars

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  • 27 January 2012

    Kristina commented on this recipe

    Absolutely lovely. I used molasses sugar and vanilla and balsamic dressing which gave it such a rich flavour. Went down really well. Next time I am going to try making it with a scone topping to make it a little healthier. It was great cold the next day and also reheated well.

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  • 23 May 2013

    Ruth rated and commented on this recipe

    5 stars

    Really great recipe. The cooking of the onions down to the sticky stage takes longer than you'd think, but don't rush it, or it won't be so oozy and soft.

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Difficulty and servings

Moderately easy

Serves 4

Preparation and cooking times

Total time

Ready in an hour

Vegetarian

Vegetarian

Ingredients

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Per serving

591 kcalories, protein 8.4g, carbohydrate 59.9g, fat 37 g, saturated fat 17g, fibre 1.7g, salt 1.11 g

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