The Shallot Tarte Tatin is a showstopper that turns humble ingredients into a caramelized masterpiece. Golden, buttery pastry cradles tender shallots glazed in a rich, sweet-savory syrup, creating a harmony of textures and flavors. In just over an hour, you’ll have a dish that’s as impressive as it is comforting, perfect for both weeknight dinners and special occasions.
Each bite offers a delightful contrast—crisp, flaky crust meets melt-in-your-mouth shallots with a hint of balsamic tang. The caramelization process deepens the sweetness, while fresh thyme adds an earthy aroma. This recipe is a celebration of simplicity, delivering restaurant-worthy results with minimal effort. Your kitchen will smell divine, and your guests will be asking for seconds.
Ingredients for Shallot Tarte Tatin
- 1/4 cup (2oz/57g) butter (unsalted recommended for better control of flavor)
- 1/4 cup (1½ oz/43g) brown sugar (light or dark, depending on your preference)
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme as a substitute)
- Pinch of salt and pepper (to taste)
- 15-20 small shallots, peeled and cut in half lengthwise (use a sharp knife for clean cuts)
- 2 tablespoons balsamic vinegar (aged balsamic adds depth of flavor)
- 1 sheet puff pastry, frozen and defrosted (store-bought works perfectly)
- 1/2 cup (4oz/115g) blue cheese, for garnish (optional, or substitute with goat cheese)
Step-by-Step Instructions
- Preheat your oven to 400°F (200°C).
- Place a 10-inch ovenproof pan over medium heat. Add the butter and sugar, then gently swirl the pan until the sugar is dissolved.
- Add the thyme leaves and season with a pinch of salt and pepper.
- Arrange the shallots in the pan, cut side down, packing them tightly to cover the base of the pan. Reduce the heat to low and let them caramelize for 10 minutes, or until soft.
- Pour in the balsamic vinegar, swirl the pan to distribute, and simmer for 2 minutes. Remove from heat.
- Using a small sharp knife, cut a circle of puff pastry slightly larger than the size of the pan.
- Cover the shallots with the pastry, tucking the edges around the walls of the pan to seal in the juices.
- Bake in the preheated oven for 20 minutes, or until the pastry is puffed up and golden brown.
- Let the tart cool for 5 minutes. Carefully invert it onto a serving dish by placing the dish over the pan and flipping it.
- Garnish with crumbled blue cheese, slice, and serve warm. Store leftovers covered in the fridge for up to 2 days.
Perfect Pairings: Serving Suggestions
This Shallot Tarte Tatin shines as a show-stopping appetizer or a light main course. Serve it warm with a fresh arugula salad dressed in lemon vinaigrette for a bright contrast to the rich flavors. For a heartier meal, pair it with roasted chicken or a grilled steak. Don’t forget a glass of dry white wine or light red wine to complement the caramelized shallots and tangy blue cheese.
Storage & Reheating Tips
Store any leftovers in an airtight container in the fridge for up to 2 days. To reheat, place the tart in a preheated oven at 350°F (175°C) for about 10 minutes, or until warmed through. Avoid microwaving, as it can make the pastry soggy. For best results, enjoy it fresh!
Time-Saving Tricks for Busy Cooks
To save time, prep the shallots and puff pastry the night before. You can also use pre-peeled shallots or frozen puff pastry to cut down on prep work. If you’re short on time, skip the balsamic reduction step and use a high-quality aged balsamic vinegar for a similar depth of flavor.
Recipe Variations to Try
Experiment with different flavors by swapping the shallots for pearl onions or sliced apples for a sweet twist. Replace the blue cheese with goat cheese or omit it entirely for a simpler version. For a vegan option, use plant-based butter and vegan puff pastry, and skip the cheese garnish.
Essential Equipment Guidance
A 10-inch ovenproof skillet is key for this recipe, as it allows you to caramelize the shallots and bake the tart in one pan. If you don’t have an ovenproof skillet, transfer the caramelized shallots to a pie dish before adding the pastry. A sharp knife and rolling pin will also come in handy for cutting the puff pastry to size.
Shallot Tarte Tatin
Ingredients
- 1/4 cup butter 2oz/57g
- 1/4 cup brown sugar 1½ oz/43g
- 1 tablespoon thyme preferably fresh
- pinch salt and pepper
- 15-20 small shallots peeled and cut in half lenghtwise
- 2 tablespoons balsamic vinegar
- 1 sheet puff pastry frozen and defrosted
- 1/2 cup blue cheese 4oz/115g, for garnish
Instructions
- Place a 10-inch ovenproof pan over medium heat. Add the butter and sugar to the pan, then gently swirl the pan until the sugar is dissolved. Add the thyme leaves and season with salt and pepper.
- Place the shallots in the pan, cut side down, packing them in until they completely cover the base of the pan then turn the heat down to low and allow to caramelize for 10 minutes or until the shallots are soft.
- Pour in the balsamic vinegar, swirl the pan to distribute and continue to simmer for 2 minutes then remove from the heat.
- Using a small sharp knife, cut a circle a little larger than the size of the pan out of the puff pastry.
- Cover the shallots with the pastry, ensuring you tuck the edges in around the walls of the pan (this will help to hold all the juices in when you turn out the tart).
- Bake the tart at 400°F (200°C) for 20 minutes or until the pastry is puffed up and golden.
- Set aside for 5 minutes to cool slightly. Gently turn the tarte tatin by placing your serving dish over the top of the pastry and inverting the pan.
- Garnish with crumbled blue cheese and slice. Serve warm. Cover and store in the fridge for up to 2 days.
