This mouthwatering recipe for Shallot Tarte Tatin will be one you return to for weekends to come. It serves 2 people as a main and 4 people as a starter. Enjoy it alongside some fresh and seasonal salad leaves and a crisp glass of your favourite white wine.



•​​ 300g Puff Pastry
•​​ Plain Flour, for rolling out
•​​ 3 tbsp Light Olive Oil
•​​ 4 x Banana Shallots, cut in half lengthways
•​​ 3 tbsp Balsamic Vinegar
•​​ 2 tbsp Soft Light Brown Sugar
•​ x Thyme Sprigs
•​​ 100g Soft Goats Cheese
•​​ 1 Head of Salad, we used frisse
•​​ 1/2 x Lemon, zest and juice
•​​ Sea Salt Flakes
•​ Freshly Ground Black Pepper

On a lightly floured surface, roll out the pastry to 4mm thick. Cut the pastry in a circle, about 2 cm larger than your pan all the way around. Transfer the pastry to the fridge, wrapped so that it does not dry out. Allow to chill for around 25-30 minutes.

Heat the oven to 170C/150C fan. On a medium heat, heat the oil in the pan and add the shallot so that they are facing cut-side up. Cook for a few minutes and then sprinkle the brown sugar evenly over the shallots. Carefully turn over and arrange in the pan so that the base is as covered as possible.

Reduce the heat, then add in the balsamic vinegar and allow it to bubble as the shallots start to caramelise. Remove the leaves from two of the thyme sprigs and add to the pan, along with a sprinkle of sea salt.

Take the pan off the heat and remove the pastry from the fridge, quickly and carefully place the pastry over the top of the shallots, tucking the extra pastry inside the pan and around the edges of the shallots.

Bake the whole thing in the oven for 25-30 minutes or until the pastry has risen and looks golden.

While the tarte tatin is cooking, prepare the Goats cheese. You can either whip or cream the soft goats cheese in a bowl with a little milk or simply remove the rind and crumble into small pieces.

Prep the salad leaves and arrange in a bowl, dress with the zest and juice of half a lemon and a drizzle of olive oil.

Once the tarte tatin is cooked, allow to cool for a few minutes before turning out by placing a plate or bowl on top of the pan and flipping the whole thing over. Be careful that hot caramel does not run out, you might want to wear an oven glove or cloth.

Top with the goats cheese, the rest of the fresh thyme leaves and a sprinkle of sea salt and fresh black pepper.


Pillarbox Red 24cm Plates

Pillarbox Red Large Salad Bowl

Pillarbox Red 12cm Bowls


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