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Shallot Tarte Tatin

Shallots are deliciously sweet and have a more subtle flavour than standard onions. Serve a slice of this tart with your favourite cheese for a superb vegetarian supper.

  • Timer Prep 30 min
    Cook 45 min
  • Chart 385.0 cal/
  • Chef hat Easy


Chop the large garlic cloves. Strip the leaves from the rosemary. Defrost the frozen puff pastry sheets.


  1. 1 Heat the oven to 220°C/425°F/gas 7 (200°C for fan ovens).
  2. 2 Put the shallots in a heatproof bowl and cover with boiling water. Leave to stand for 5 minutes, then drain and refresh under cold running water.
  3. 3 Peel the shallots with a sharp knife and set aside.
  4. 4 Melt the butter in a 28cm ovenproof frying pan over a medium heat. Add the shallots and cook for 8-10 minutes, turning occasionally, until browned, then add the garlic and cook for a further minute.
  5. 5 Tip in the sugar and stir over a gentle heat until dissolved.
  6. 6 Pour in the brandy, allow to bubble for a few seconds, then scatter over the rosemary leaves and remove from the heat.
  7. 7 Roll out the pastry to a circle 2cm larger than the frying pan, then lay it over the shallots, tucking under the edges.
  8. 8 Bake for 25-30 minutes, until the pastry is risen and golden.
  9. 9 Once cooked, place a large plate over the frying pan and carefully invert it to turn out the tart. Cut into wedges and serve with a crisp green salad.
  • Average per serving
  • Calories 385.0kCal
  • Fat23.3g
  • Saturated12.3g
  • Salt0.34g
  • Carbohydrates
  • Sugarg
  • Proteing
  • Fibreg