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


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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  • 600g 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…

  • 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


    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)


  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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8th Oct, 2017
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.
8th Mar, 2017
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
6th Mar, 2017
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.
20th Aug, 2015
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.
26th Apr, 2015
Simple and very tasty. Followed the recipe exactly and it turned out well.
2nd Feb, 2015
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.
30th Aug, 2014
Gorgeous. definitely one to make time and time again.
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?
1st Jun, 2013
Mmmmmm.. wonderful! The goat's cheese is a great addition to this tart. Served it with a potato salad.
13th May, 2013


29th Aug, 2014
Has anyone frozen this? Does it freeze well?
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