Recipes › Shallot › Caramelized Shallot Tart
Caramelized Shallot Tart
A stunning savory tart filled with deeply caramelized shallots, creamy Gruyère custard, and fresh thyme in a buttery shortcrust pastry shell — the kind of showstopping centerpiece that looks like it came from a French patisserie but is entirely achievable at home. The long, slow caramelization of the shallots is the only skill required, and the result is a sweet, savory, meltingly rich filling that is completely unforgettable.
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Ingredients
- lbs shallots, peeled and thinly sliced
- 9-inch store-bought pie crust or tart shell, blind baked until pale goldenHomemade shortcrust pastry
- oz Gruyère cheese, gratedSwiss or sharp white cheddar
- large eggs
- cup heavy cream
- tbsp unsalted butter
- tbsp fresh thyme, leaves only
- tsp balsamic vinegar (optional)
- pinch kosher salt and black pepper, to taste
Contains: cereals gluten, eggs, milk, sulphites.
Method
- Melt the butter in a large skillet over medium-low heat. Add the sliced shallots and a pinch of salt. Cook slowly, stirring every few minutes, for 35–40 minutes until the shallots are deeply golden, jammy, and reduced to about one-third of their original volume. Add the balsamic vinegar if using in the last 2 minutes. Set aside to cool.About 42 min
- Preheat oven to 350°F. Whisk together the eggs and heavy cream in a bowl until smooth. Stir in three-quarters of the Gruyère and the thyme. Season with salt and pepper.About 5 min
- Spread the caramelized shallots evenly over the base of the blind-baked tart shell. Pour the egg and cream custard over the shallots. Scatter the remaining Gruyère on top.About 5 min
- Bake at 350°F for 28–32 minutes until the custard is just set with a very slight wobble in the center. Let the tart cool for at least 15 minutes before slicing — it continues to set as it cools. Serve warm or at room temperature.About 35 min
Tips
- The caramelized shallots are the entire flavor of this tart — do not rush them. Forty minutes of patience is required.
- The custard should wobble like jello in the center when pulled from the oven — it sets as it cools.
- A mandoline makes quick work of slicing the large volume of shallots.
Ring the changes
- Add 4 strips of crumbled crispy bacon or lardons to the shallot filling before pouring the custard.
- Use goat cheese instead of Gruyère for a tangier, more rustic tart.
Keeping it
Refrigerate for up to 3 days. Reheat slices in a 325°F oven for 10 minutes. Serve at room temperature for best flavor.
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