Chestnut & shallot tatins with mushroom & madeira sauce

Chestnut & shallot tatins with mushroom & madeira sauce

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

Prep: 30 mins Cook: 1 hr, 5 mins plus soaking

More effort

Serves 4 as a main or 6 as a starter

Take puff pastry and top with banana shallots and ready-cooked chestnuts for these stylish vegetarian tarts – a great dinner party starter

Nutrition and extra info

  • Freezable
  • Vegetarian

Nutrition: per serving

  • kcal390
  • fat22g
  • saturates8g
  • carbs37g
  • sugars10g
  • fibre3g
  • protein7g
  • salt0.5g
Save to My Good Food
Please sign in or register to save recipes.


  • 550g medium-sized banana shallots
  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 2 tsp 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…

  • 1½ tbsp light soft brown sugar
  • 320g pack ready-rolled puff pastry
  • plain flour, for dusting
  • 100g vacuum-packed cooked chestnuts, quartered



    'Chestnuts roasting on an open fire...' that kitsch old Nat King Cole song perfectly…

  • 2 tsp thyme leaves, plus extra to garnish
  • roasted carrots, to serve



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • steamed cabbage, to serve



    The cabbage, or brassica, family is huge, and includes everything from the familiar red, white…

For the mushroom & madeira sauce

  • handful dried mixed mushrooms (you need around 3 tbsp)



    The mushroom is a fungus which comes in a wide range of varieties that belong to two distinct…

  • 2 tbsp sunflower oil
    Sunflower oil

    Sunflower oil

    Sunflower oil is made from pressing sunflower seeds and extracting the oil. It's usually…

  • 140g chestnut mushrooms, sliced
  • 1 tbsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp plain flour
  • 3 tbsp madeira


  1. Heat oven to 200C/180C fan/gas 6. Peel the shallots, cut in half lengthways and place in a single layer on a baking tray, cut-side up. Drizzle with the oil, season well and bake for 20-25 mins. Take the tray out of the oven and drizzle with the balsamic vinegar. Sprinkle with the sugar and return to the oven for 10 mins more or until golden brown and softened. Leave to stand for 10 mins.

  2. Unroll the pastry onto a work surface lightly dusted with flour and cut out 4 x 13cm discs (or 6 x 11cm discs if making for starters), using a bowl or saucer as a guide, if you like. Divide the shallots between 4 x 12cm non-stick, preferably loose-based mini cake tins (or 6 holes of 2 x 4-hole non-stick Yorkshire pudding tins), arranging cut-side down, nice and snugly. Scatter the chestnuts on top and press down lightly. Sprinkle with the thyme leaves and season. Place a disc of puff pastry over the shallots and chestnuts in each tin and ease down the sides using a round-bladed knife. Prick with a fork all over. Can be frozen at this point (see tip, below left) or covered with cling film and kept in the fridge for up to 8 hrs before baking.

  3. To make the mushroom sauce, put the dried mushrooms in a measuring jug and cover with 200ml just-boiled water. Leave to stand for 20 mins. Drain in a sieve and reserve the soaking liquor. Put the mushrooms on a board and roughly chop. Heat the oil in a medium frying pan and fry the chestnut mushrooms over a high heat for 2-3 mins until lightly browned. Reduce the heat, stir in the butter and, as soon as it has melted, add the flour and the soaked mushrooms and cook for a few secs, stirring.

  4. Slowly add the mushroom liquor, taking care to avoid adding any gritty bits from the bottom of the jug, then add the madeira, stirring well between each addition. Bring the sauce to a simmer and cook for 2 mins, stirring. Adjust the seasoning to taste.

  5. Heat oven to 220C/200C fan/gas 7. Place the cake tins on a baking tray and bake the tatins for 20-25 mins or until the pastry is golden brown and risen. Leave to cool for 5 mins, then turn out onto warmed plates. If the shallots stick to the tin, gently ease them out with a round-bladed knife and rearrange them on the pastry. While the tatins are resting, gently warm the sauce. Spoon the mushrooms on top of each tatin and allow the sauce to drizzle onto the plates. Garnish with more thyme and serve with the vegetables.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Dec, 2016
Worked perfectly. Useful if cooking for both vegetarian and meat eaters as can prepare ahead and finish off whilst roasting potatoes.
6th Jan, 2015
Absolutely gorgeous. There was very little sauce in the tarte tatin itself which meant that it was difficult to get it to hold together when turning it out. However the sauce worked beautifully with it so it didn't matter once we were eating it!
Be the first to ask a question about this recipe...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 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.
Want to receive regular food and recipe web notifications from us?