Shallot tarte tatin

Shallot tarte tatin

A savoury take on the classic French tarte tatin, which is turned upside down to reveal the filling.

By , 21 September 2015
Shallot tarte tatin
  • Ready in: 60 mins
  • Serves: 10
  • Price: 24p per serving
Nutritional Info
Each 90g serving contains
  • Fat med
  • Saturates high
  • Sugars med
  • Salt low
  • Energy 791KJ 189KCAL
of your reference intake.
Typical energy values per 100g: 879kJ/210kcal.
  • 450g pack shallots
  • 50g unsalted butter
  • 3 tbsp balsamic vinegar
  • 3 level tbsp brown sugar
  • 2 sprigs of fresh thyme
  • 300g Asda Ready to Roll Puff Pastry
  • Flour, for rolling out
  • Pre-heat the oven to 200C/180C Fan/Gas 6. Lightly grease a 20cm shallow (3-4cm deep) round cake tin – make sure it isn't a loose-based tin or the liquid will run out as it cooks.

  • Put the unpeeled shallots in a saucepan, cover with cold water and bring to the boil. Cover and simmer for 4 minutes. Drain and rinse under cold water until cool enough to handle.

  • Peel the shallots, leaving just enough of the root end to stop them falling apart.

  • Melt the butter in a frying pan, add the shallots and cook over a low heat, stirring gently and turning often, for about 10-15 minutes or until they are tender. Take care not to let the butter burn.

  • Add the vinegar, sugar and thyme, and stir. Cook, stirring occasionally, until the liquid is syrupy and thickened.

  • Transfer the shallots and juices to the tin and leave to cool slightly for 10 minutes. Roll out the pastry and cut out a 23cm round. Lay it on top of the tin and tuck in the edges.

  • Bake for about 25 minutes until the pastry has risen and turned golden. Turn out upside down onto a plate to serve.