Shallot tarte Tatin

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olive magazine

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Recipe by olive magazine

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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.

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

Latest comments and suggestions

• jvcg

  28 January 2008

  jvcg rated and commented on this recipe

  

  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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• troli

  09 February 2008

  troli rated and commented on this recipe

  

  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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• TigerAngelLeigh

  20 March 2008

  TigerAngelLeigh rated and commented on this recipe

  

  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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Ingredients

• 50g butter
• 500g shallots , peeled
• 4 tbsp balsamic vinegar
• 3 tbsp demerara sugar
• thyme leaves , from 3 sprigs
• 500g block of all-butter puff pastry

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Difficulty and servings

Serves 4

Preperation and cooking times

Vegetarian

Ingredients

• 50g butter
• 500g shallots , peeled
• 4 tbsp balsamic vinegar
• 3 tbsp demerara sugar
• thyme leaves , from 3 sprigs
• 500g block of all-butter puff pastry

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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