Shallot tarte tatin with goat's cheese

Shallot tarte tatin with goat's cheese

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

Prep: 40 mins Cook: 45 mins

Easy

Serves 4 - 5

James Martin's easy, rustic cheese and onion tart is sure to become a weekend favourite

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal603
  • fat45g
  • saturates20g
  • carbs39g
  • sugars16g
  • fibre3g
  • protein14g
  • salt1.56g
Save to My Good Food
Please sign in or register to save recipes.

Ingredients

  • 600g shallots
    Shallot

    Shallot

    shal-lot

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

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 25g butter
    Butter

    Butter

    butt-err

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

  • 4 tbsp balsamic vinegar
    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…

  • 2 tbsp demerara or soft light brown sugar
  • 4 thyme sprigs

    Thyme

    This popular herb grows in Europe, especially the Mediterranean, and is a member of the mint…

  • 375g sheet puff pastry
  • 100g-140g goat's cheese, sliced into rounds (we used 140g)

Method

  1. Heat oven to 200C/180C fan/gas 6. Put the shallots into a heatproof bowl and pour over boiling water to cover. Leave for 10 mins, then drain and peel.

  2. Heat the oil and butter in a frying pan. Add the shallots and fry gently for 10-15 mins until softened and lightly browned. Stir in the vinegar and sugar with leaves from 2 thyme sprigs for a few mins until caramelised. Turn off heat and season.

  3. Tear remaining thyme sprigs into a few pieces and scatter over the base of a 22cm ovenproof shallow pan, cake or tart tin without a loose base. Tip in the shallots with all their sticky juices. Roll out the pastry until it’s big enough to cut out a roughly 26cm circle. Lift the pastry circle onto the shallots, then tuck the edges down the inside of the pan. Bake for 25-30 mins until pastry is golden.

  4. Leave tart for 5 mins to settle, then turn out of the tin. Dot with rounds of goat’s cheese and slice into wedges.

You may also like

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
mellie11
8th Oct, 2017
3.8
A quick supper, tasty and looks great. We found it much too sweet, I will halve the sugar next time. Would be a good dinner party starter, had ours for dinner with mash.
Jillybobs1
8th Mar, 2017
3.8
Easy to make and very tasty. Made for vegetarian starter with rocket and pear salad. Only change I would make is to have smaller shallots, or cut them smaller. Mine were a bit large, and you could end up chasing them around the plate!
creepy_sheep's picture
creepy_sheep
6th Mar, 2017
5.05
I made this last night for friends and everyone loved it! It was very easy to make and tasted wonderful. I served it with a warm pea & lentil salad, steamed baby potatoes and a green salad.
jeramy01
20th Aug, 2015
5.05
A fantastic recipe and delicious. If you want something out of the ordinary then give this a go. The only alteration I made was to reduce the sugar by half as I had particularly sweet shallots.
qas5saq
26th Apr, 2015
5.05
Simple and very tasty. Followed the recipe exactly and it turned out well.
michele8840
2nd Feb, 2015
5.05
Absolutely delicious, looked amazing and was so easy. I was a bit worried about the whole tipping it upside down thing, but it was fine. I cooked the shallots in advance, added the sugar and vinegar, then tipped it all into the tarte tatin dish and left it. Later I put the circle of pastry over the top and threw it in the oven and let it cook. Very little to do at the last minute so perfect when you have friends over. I had vegetarian friends over for dinner so I made this and another tart and we ate everything! Everyone was impressed. I will definitely make this again and again.
joanneflynn
30th Aug, 2014
5.05
Gorgeous. definitely one to make time and time again.
pashton
29th Aug, 2014
Has anyone frozen this? Could you freeze with the raw pastry then defrost and bake? Do the onions survive the freezing process?
michellebogers
1st Jun, 2013
5.05
Mmmmmm.. wonderful! The goat's cheese is a great addition to this tart. Served it with a potato salad.
daisygirl06
13th May, 2013
5.05
Delicious

Pages

pashton
29th Aug, 2014
Has anyone frozen this? Does it freeze well?
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.