Shallot Tatin

Shallot Tatin

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

Prep: 25 mins Cook: 35 mins


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

  • Vegetarian

Nutrition: per serving

  • kcal649
  • fat40g
  • saturates21g
  • carbs63g
  • sugars21g
  • fibre2g
  • protein9g
  • salt1.2g
Save to My Good Food
Please sign in or register to save recipes.


  • 450g shallot



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

  • 3 tbsp demerara sugar
  • 50g butter



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

  • 1 tsp fresh thyme leaf
  • 1 tbsp balsamic vinegar or a few grindings of cracked black pepper
    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…

  • plain flour, for dusting
  • 500g pack puff pastry


  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.

Ads by Google

Comments, questions and tips

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

Comments (4)

beekie4bob's picture

the print pdf is missing the extension .pdf and unless you live with a geek you may not understand why you can't open the printable file. You can get round it by renaming the file with a .pdf ending, but it would be better if it was correctly set up in the first place!
The recipe looks great by the way and I intend to make it tomorrow with home grown shallots :)

Violet-289's picture

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

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

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.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…