Shallot Tatin

Shallot Tatin

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(4 ratings)

Prep: 25 mins Cook: 35 mins


Serves 4
This twist on a classic apple dessert gives often-overlooked shallots star billing and makes a stunning vegetarian main course

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal649
  • fat40g
  • saturates21g
  • carbs63g
  • sugars21g
  • fibre2g
  • protein9g
  • salt1.2g


  • 450g shallot



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

  • 3 tbsp demerara sugar
  • 50g butter



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

  • 1 tsp fresh thyme leaf
  • 1 tbsp balsamic vinegar or a few grindings of cracked black pepper
    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…

  • plain flour, for dusting
  • 500g pack puff pastry


  1. Heat oven to 200C/180C fan/gas 6. Pour boiling water over the shallots and leave them until the water cools. (This makes it easier to slip the skins off.) Peel and halve the shallots, then set aside. Put the sugar in a 23cm ovenproof frying pan and heat until it dissolves and you have a sticky caramel. Add the butter, thyme and a splash of balsamic vinegar or cracked black pepper – take care as it will spit.

  2. Remove the pan from the heat and put all the shallots into the pan, cut-side down. On a lightly floured surface, roll out the pastry and cut out a round 2cm larger than the pan. Drape the pastry over the shallots and tuck in the edges, so that it ‘hugs’ the shallots. Place the pan in the oven and cook for 25-30 mins until the pastry is puffed up and golden. Leave to rest for 1 min, then invert the tart onto a plate. Serve with a punchy salad of rocket and goat’s cheese.

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Comments, questions and tips

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12th Jan, 2016
the print pdf is missing the extension .pdf and unless you live with a geek you may not understand why you can't open the printable file. You can get round it by renaming the file with a .pdf ending, but it would be better if it was correctly set up in the first place! The recipe looks great by the way and I intend to make it tomorrow with home grown shallots :)
6th May, 2015
Needed to use my shallots up so made this with Jamie Oliver's 'rough-puff pastry' recipe, and it turned out really well. I peeled the shallots while dry, it didn't take too long (around 10 minutes), I will try soaking them next time before peeling as suggested. Served with the salad and some feta. Will definitely be making again.
30th Dec, 2014
Made this on Christmas day for the vegetarians, thoroughly enjoyed. Found heating the sugar until caramalised needed quite a lot of time as the sugar clumped together in big lumps before eventually dissolving into caramel. Would certainly make again.
6th Sep, 2014
Very fiddly peeling the shallots. I found wet skin a pain to peel, but will try dry to compare. Very tasty though, will do again soon. Had with Dolce Latte cheese instead of goats.
2nd Jul, 2019
Will this work with soft light brown sugar too?
goodfoodteam's picture
2nd Jul, 2019
Thanks for your question. Yes, you can use an alternative sugar like soft light brown or caster.
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