Shallot and blue cheese tarts

Shallot and blue cheese tarts

  • serves 6
  • A little effort

These mini shallot Tatins, or French-style puff pastry tarts, with blue cheese make a beautiful vegetarian starter that is easy but designed to impress.



  • butter 50g
  • large shallots 700g, peeled and halved
  • unrefined soft brown sugar 25g
  • garlic 1 clove, finely chopped
  • puff pastry 500g, thawed if frozen
  • dried chilli flakes a pinch
  • blue cheese 100g, cut into 6 slices


  • Step 1

    Heat the butter in a large, non-stick frying pan. Add the shallots, sugar and garlic and cook over a medium heat for 5-6 minutes. The shallots should be just tender and the pan juices syrupy and bubbling. Season then remove from the heat.

  • Step 2

    Heat the oven to 200C/fan 180C/gas 6. Roll out the pastry large enough to cut out 6 × 15cm circles. Sprinkle some chilli flakes in 6 × 10cm tartlet or Yorkshire pudding tins (if you only have loose-bottomed tins, line them with a circle of parchment paper that comes up the sides, to stop them leaking). Then divide the shallot mixture between them and lay a circle of pastry on top of each, tucking any excess down the sides around the shallots. Bake for 20-25 minutes, until the pastry has risen and turned golden. Invert the tarts onto serving plates and put a slice of blue cheese on top of each one to melt.

Nutritional Information

  • Kcals 474
  • Fat 31.8g
  • Carbs 38.8g
  • Fibre 1.8g
  • Protein 10.6g
  • Salt 1.33g