Shallot Tatin

Shallot Tatin

  • 1
  • 2
  • 3
  • 4
  • 5
(3 ratings)


Magazine subscription – 5 issues for £5

Cooking time

Prep: 25 mins Cook: 35 mins

Skill level



Serves 4

This twist on a classic apple dessert gives often-overlooked shallots star billing and makes a stunning vegetarian main course

Nutrition and extra info

Additional info

  • Vegetarian
Nutrition info

Nutrition per serving

Save to My Good Food
Please sign in or register to save recipes.


  • 450g shallots
  • 3 tbsp demerara sugar
  • 50g butter
  • 1 tsp fresh thyme leaf
  • 1 tbsp balsamic vinegar or a few grindings of cracked black pepper
  • plain flour, for dusting
  • 500g pack puff pastry

Compare prices

Want to see what this recipe costs at different supermarkets? Compare in one place here:


  1. Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots and leave them until the water cools. (This makes it easier to slip the skins off.) Peel and halve the shallots, then set aside. Put the sugar in a 23cm ovenproof frying pan and heat until it dissolves and you have a sticky caramel. Add the butter, thyme and a splash of balsamic vinegar or cracked black pepper – take care as it will spit.
  2. Remove the pan from the heat and put all the shallots into the pan, cut-side down. On a lightly floured surface, roll out the pastry and cut out a round 2cm larger than the pan. Drape the pastry over the shallots and tuck in the edges, so that it ‘hugs’ the shallots. Place the pan in the oven and cook for 25-30 mins until the pastry is puffed up and golden. Leave to rest for 1 min, then invert the tart onto a plate. Serve with a punchy salad of rocket and goat’s cheese.

Recipe from Good Food magazine, November 2013

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.


Show comments
Violet-289's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Needed to use my shallots up so made this with Jamie Oliver's 'rough-puff pastry' recipe, and it turned out really well. I peeled the shallots while dry, it didn't take too long (around 10 minutes), I will try soaking them next time before peeling as suggested. Served with the salad and some feta. Will definitely be making again.

fionaeds's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Made this on Christmas day for the vegetarians, thoroughly enjoyed. Found heating the sugar until caramalised needed quite a lot of time as the sugar clumped together in big lumps before eventually dissolving into caramel. Would certainly make again.

smallishtree's picture
  • 1
  • 2
  • 3
  • 4
  • 5

Very fiddly peeling the shallots. I found wet skin a pain to peel, but will try dry to compare. Very tasty though, will do again soon. Had with Dolce Latte cheese instead of goats.