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Shallot Tart Tatin

Sides Starters

Ingredients

  • 320g sheet ready rolled all butter puff pastry
  • Knob vegan butter
  • 2 tbsp sunflower oil
  • 400g (8-9) eschalion shallots halved lengthways 
  • 3 tbsp light brown soft sugar
  • 2 tbsp red wine vinegar
  • Sprig of rosemary

Method

  1. Preheat the oven to 180°C. Roll out the pastry sheet large enough to cut out a 25cm disc, using a 25cm ovenproof frying pan as a guide.
  2. Heat the butter in the ovenproof frying pan and add the shallots, cut-side up. Cook for a couple of minutes, then sprinkle 1 tbsp sugar over them.
  3. Add the rosemary and turn over the shallots so they are packed in, cut-side down, add remaining sugar and vinegar and cook over a medium heat for 15ish minutes, until the sugar has caramelised. Season with salt and pepper.
  4. Put the puff pastry on top of the shallots and carefully tuck in all the sides. Poke some holes over the surface of the pastry and bake for 25-30 minutes, until golden.
  5. Let it sit for 5 minutes before carefully flipping out onto a serving plate or board.