Recipes › Shallot › Shallot Tarte Tatin
Shallot Tarte Tatin
Whole shallots roasted in butter and balsamic until deeply caramelized, then covered with pastry and flipped into a showstopping savory tart. The balsamic glaze concentrates into something almost jammy. A stunning vegetarian centerpiece for dinner parties.
Shallot is usually ready June to July. More shallot recipes, or see what to sow this month where you are.
Ingredients
- 25 oz shallots, peeled, halved lengthwise if large
- 11 oz all-butter puff pastry, store-bought sheet
- 1½ oz butter
- 3 tbsp balsamic vinegar
- 2 tbsp brown sugar
- 5 sprigs fresh thyme
- 1 tsp salt and black pepper, to taste
Contains: cereals gluten, milk, sulphites.
Method
- Preheat oven to 400°F (200°C). Melt butter in a 10-inch oven-safe skillet over medium heat. Add the shallots cut-side down and cook for 10 minutes until golden.About 10 min
- Add brown sugar, balsamic vinegar, and thyme. Cook for 5 more minutes until the liquid is syrupy. Season with salt and pepper.About 5 min
- Arrange the shallots cut-side up in the pan (they'll flip later). Lay the puff pastry sheet over the top, tucking the edges around the shallots.About 5 min
- Bake for 25-30 minutes until the pastry is deeply golden and puffed.About 30 min
- Let rest for 5 minutes, then place a large plate over the pan and flip in one confident movement. Serve warm.About 5 min
Tips
- The flip is the moment of truth — do it confidently and quickly. Have the plate close.
- Let it rest before flipping so the caramel sets slightly and doesn't run everywhere.
Ring the changes
- Scatter crumbled goat cheese over after flipping for a luxurious finish.
- Add a teaspoon of fresh thyme to the pastry before laying it over.
Keeping it
Best served immediately. Leftovers reheat well in a 350°F oven for 10 minutes.
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