Shallot tarte tatin

Shallot tarte tatin

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(5 ratings)

Prep: 35 mins Cook: 25 mins - 30 mins


Serves 4
Vegetarians will love you for giving them something that is not pasta, rice or an omelette, and this can be relished by everyone

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal510
  • fat37g
  • saturates17g
  • carbs33g
  • sugars6g
  • fibre2g
  • protein13g
  • salt1.18g


  • 500g shallots



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

  • 2 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…

  • 1 tbsp fresh thyme leaves or 2 tsp dried thyme


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

  • 300g puff pastry, defrosted if frozen
  • 100g grated cheddar or emmental



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…


  1. Put the shallots in a large bowl and pour over boiling water to cover. Leave for 5 mins, then drain and peel. Cut the shallots in half (some will naturally break into two sections).

  2. Heat the oil and butter in a frying pan, add the shallots and fry gently for 10 mins, until they are softened and lightly browned. Stir in the vinegar, thyme and 1 tbsp water, then cook for a further 5 mins, stirring occasionally. Remove from the heat and tip into a non-stick shallow cake or pie tin, about 20cm across. Leave to cool.

  3. Heat oven to 200C/fan 180C/gas 6. Cut the pastry into two. Roll out each piece to about 5cm larger than the top of the cake tin. Put one piece of pastry over the shallots. Sprinkle evenly with cheese and cover with the second piece. Trim the edges of the pastry to a little larger than the tin, then tuck the edges of the pastry down the sides of the tin.

  4. Bake for 25-30 mins, until pastry is crisp and golden. Leave to cool in tin for 5 mins, turn out onto a flat plate, cut into wedges and serve warm.

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Comments, questions and tips

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19th Oct, 2013
The sweetness was lovely but I don't think that the dish combined very well; it seemed like some lovely sweet pastry with onions which fell off when cut!
11th Mar, 2011
I added a lil sugar, ala Deliah's recipe... very nice dish
12th Jul, 2009
This was great. I butter my dish before putting the shallots in as I wasn't sure how easily it would turn out, but it was absolutely fine. I also added a little bit of sugar as the same time as the vinegar to aid the caramelisation process.
29th Apr, 2009
Very Tasty.
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