45 min

Shallot Tarte Tatin

Name: Shallot Tarte Tatin
Prep time: 45 min
Yield: 4
Ingredients: 500.00 g Traditional Shallots; 200.00 g French fresh goat’s cheese; 3.00 tbsp Acacia honey; 2.00 tbsp Balsamic vinegar; 1.00 tbsp Olive oil; 1.00 pinch Salt and pepper; x 1.00 Shortcrust pastry; Fresh thyme (or other herbs of your choice)

In partnership with Fruit and Veg from France

Savory, caramelised and beautifully balanced, Shallot Tarte Tatin is a modern French twist on the classic upside-down Tarte Tatin. Discover our recipe where sweet, caramelised shallots meet golden pastry for a delicious savoury treat.

Voir cette publication sur Instagram

Une publication partagée par Taste France Magazine (@tastefrancemagazine)

A creative reinterpretation of the iconic Tarte Tatin - traditionally a sweet, upside-down caramelised apple tart - this shallot tarte tatin brings together the natural sweetness of caramelised French shallots with a crisp, flaky base for a savoury dish that’s both elegant and comforting. In French cuisine, shallots are prized for their subtle yet distinctive aroma and rich flavour, adding depth to dishes without overpowering them. When slowly caramelised with honey and balsamic vinegar, they develop a perfect balance of sweet and savoury that pairs wonderfully with creamy goat’s cheese and fresh herbs atop a buttery puff or shortcrust pastry.

Ideal as a shareable dish for a picnic, a light dinner centrepiece with a crisp green salad, or a gourmet addition to autumn and winter menus, this shallot tarte tatin showcases how simple, quality ingredients can transform a classic French technique into something truly memorable.

Preparation time

45 min

Ingredients For

Traditional Shallots

500 g See the article
French fresh goat’s cheese 200 g
Acacia honey 3 tbsp
Balsamic vinegar 2 tbsp
Olive oil 1 tbsp
Salt and pepper 1 pinch
Shortcrust pastry x 1
Fresh thyme (or other herbs of your choice)

Find French products near you

Preparation

Preheat your oven to 200°C. In a frying pan, heat the olive oil over a medium heat. Add the (peeled and halved) shallots and cook for around 10 minutes until they begin to caramelise.

Add the honey and balsamic vinegar, mix well and continue cooking for another 2 minutes to coat the shallots thoroughly. Add salt and pepper to taste.

Transfer the caramelised shallots to a 23 cm diameter pie dish. Arrange the crumbled goat cheese evenly on the shallots.

Roll out the dough until it is slightly larger than the diameter of your pie dish. Place the dough on the shallots and tuck the edges into the sides. Prick the dough with a knife. Bake for around 25 minutes, or until the pastry is browned and crisp.

Remove the tarte tatin from the oven and let it cool for a few minutes. Carefully turn the tart upside down onto a dish. Garnish with fresh thyme leaves and serve hot.