Shallot tarte tatin with goat's cheese

Shallot tarte tatin with goat's cheese

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(34 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
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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.

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Comments, questions and tips

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synthkeys
28th Jul, 2011
Delicious! Served with a simple green salad for veggie and meat eaters, all loved it. Ended up with extra goats cheese.
isitworthwaitingfor
20th Apr, 2011
gorgeous! check out my food blog.... http://isitworthwaitingfor.blogspot.com/2011/04/shallot-tart-tatin-with-goats-cheese.html
sun4flower
12th Apr, 2011
5.05
I made this on Sunday and served it with BBQ'd meat, Delia Smith's Piedmont Roasted Peppers and Asparagus. Everyone thought it was great so I'll definately make it again.
scoobydoo100
3rd Apr, 2011
This looks really nice. What would you serve it with?
stuart_mansell
18th Mar, 2011
5.05
I MEANT TO SAY THYME!!!!!
stuart_mansell
18th Mar, 2011
5.05
Absolutely fantastic dish. will be making again for sure. I skipped the tarragon as I forgot to buy it, but it was still DELISH!!
jzleslie
5th Mar, 2011
5.05
Delicious! I used a square cake tin, which made rolling and cutting the pastry to fit a bit easier, as I struggle with even ready made pastry! Substituted dried thyme as I had no fresh. Will definitely make this again!
colandrina
22nd Feb, 2011
5.05
this is seriously great.

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