Shallot tarte Tatin

  • serves 4

Small, early season shallots will be sweet and tender now so show them off in this version of a tarte Tatin. It’s good to serve with a wedge of blue cheese or as a smart vegetarian dish.



  • butter 50g
  • shallots 500g, peeled
  • balsamic vinegar 4 tbsp
  • demerara sugar 3 tbsp
  • thyme leaves from 3 sprigs
  • all-butter puff pastry 500g block


  • Step 1

    Heat the butter in an ovenproof pan that the shallots will fit in an even layer. Add the shallots and cook over a medium heat until they start to brown. Add the balsamic and sugar and a cup of water. Keep cooking, adding more water if you need to until the shallots are completely cooked through and the balsamic and sugar has become sticky and caramelised around them. Mix in the thyme leaves. Season.

  • Step 2

    Heat the oven to 200c/fan 180c/gas 6. Roll out the pastry to 20p coin thickness. Cut a circle a little larger than the pan then lay it over the shallots and tuck down the sides. Put in the oven for 20-25 minutes until the pastry is puffed, golden and crisp. Invert onto a plate and serve in wedges.