Shallot Tarte Tatin

March 29, 2011

For our main dish at our supper we served roast duck breast with individual shallot tarte tatin, so I thought we could share a recipe for a larger tarte tatin to make at home to save sending you all out to buy little tart tins, and this is less fuss at home.

If you would prefer little tarts (they are cute) you can always adapt this to make lots of small ones.

You need;
500g shallots
2 tbsp olive oil
25g butter
2 tbsp balsamic vinegar
1 tbsp fresh thyme leaves
300g puff pastry
100g goats cheese

Heat oven to 200c

1. Put the shallots in a bowl and pour over boiling water to cover, leave for 5 mins, drain and peel. Cut the shallots in half

2. Heat the oil and butter in a frying pan, add the shallots and fry on a lowish heat for 10 mins, until they are softened and lightly browned.
Stir in the vinegar, thyme and 1 tbsp water, then cook for a further 5 mins, stirring occasionally. Remove from the heat and tip into a non-stick shallow cake or pie tin, about 20cm across.
Leave to cool.

3. Cut the pastry into two. Roll out each piece to about 5cm larger than the top of the cake tin.
Put one piece of pastry over the shallots and add the cheese evenly then cover with the second piece.
Trim the edges of the pastry to a little larger than the tin, then tuck the edges of the pastry down the sides of the tin.
Bake for 25-30 mins, until pastry is crisp and golden. Leave to cool in tin for 5 mins, turn out onto a flat plate, cut into wedges and serve warm.

This is slightly different to the one that we served and would world well as a side dish with some roast duck or chicken but would also be lovely as a vegetarian dish, served with a green salad all on its own.

For directions on roasting your duck;
Score the skin a couple of times with a sharp knife and season with sea salt and cracked black pepper.
Heat a frying pan with a little olive oil.
When hot, sear the duck with the skin side down, until golden brown.
Remove from the heat and place into a baking dish.
Cook in a hot oven for four to five minutes if you would like it rare, seven to eight minutes for a medium, longer if you would like it well done.
When you take the duck out make sure you leave it to rest for at least 5 minutes.


We also served with pickled cabbage and shallot puree, which was the best thing ever! I suggest you make both. I have found easy recipes for both;

Pickled Red Cabbage

Shallot Purée;
knob of butter
1 tbsp olive oil
350g/12oz shallots, finely chopped
300ml/10½fl oz chicken stock

1. heat the butter and olive oil together in a frying pan until foaming and gently fry the shallots for 9-10 minutes, or until very tender.
2. Pour in the stock and bring to the boil. Cook for 10 minutes, or until the shallots begin to break down.
3. Strain the shallots, reserving a few tablespoons of the cooking liquid, and place into a food processor.
4. Blend with the reserved cooking liquid until smooth.
Scrape into a bowl and season to taste with salt and freshly ground black pepper.

A lot to do but most of this can be made in advance if you want to serve to lots of people as we did.


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