Shallot Tarte Tatin

Photography by Parker Blain ©

Photography by Parker Blain ©

 
 
 

Serves: 4
It’s complicated
Time: 1 hour

INGREDIENTS:

600g shallots
2 tablespoons olive oil
5 garlic cloves, peeled
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
6 sprigs thyme
25g butter, chopped
1 sheet frozen puff pastry, thawed
40g Persian feta

METHOD:

  1. Preheat oven to 200°C (180°C fan-forced). Place the shallots into a large heatproof bowl and cover with boiling water. Leave for 5 minutes (this loosens the skins) then drain. Peel and cut the bottoms off each shallot.

  2. Place a non-stick, ovenproof 25cm (top measurement) frypan over a medium-high heat. Add the olive oil, shallots and garlic. Sauté for 8 minutes, stirring occasionally. 

  3. Add ¼ cup of water, the vinegar, sugar and thyme to the pan. Simmer for 8 minutes or until the liquid caramelises to a dark, thick consistency. Take off the heat and stir in the butter.

  4. Working quickly, place the sheet of puff pastry over the shallot mixture and carefully tuck the edges down into the pan around the sides. Bake for 25 minutes or until the pastry is golden and puffed on top.

  5. Take the pan out of the oven and allow the tart to rest for 5 minutes. Place a serving dish over the frypan and carefully invert the tarte tatin. Serve hot or at room temperature, topped with crumbled Persian feta.


This recipe requires technique, but I believe in you! This dish is very rewarding to make and quite the show stopper. A little tip I have for your safety: keep a dry tea towel on the frypan handle—it’s too easy to burn your hand!

Onion pleb? Don’t worry, I get confused as well! To clarify, this is what I mean when I say...

Shallot: Small, brown onion-like bulb with papery skin (sometimes called 'eschalots').
Spring onions: Long thin green top with white base (sometimes called 'green onions' or 'green shallots')