Shallot 'Tart Tatin'

Shallot 'Tart Tatin'

Vegetarians give extra marks for any chalet host who doesn't dish up yet more pasta, rice or an omelette. This flavoursome classic can be relished by everyone if the chalet has an eco-friendly meat-free night.

Shallot 'Tart Tatin'

Ingredients Serves Four

  • 36 shallots
  • 12 cloves garlic
  • 115g butter
  • Stock to cover
  • 250g shop-bought, puff pastry
  • 55g caster sugar
  • 1 1/2 tbsp balsamic vinegar
  • Salt and pepper
  • Peppery green salad to serve (rocket or watercress)


  1. In a frying pan big enough to accommodate the shallots and garlic, on a medium heat, cook the shallots and garlic with 55g of the butter, until they are golden brown all over
  2. Add the stock and simmer until the shallots are tender but still whole, drain the shallots and garlic and allow to cool
  3. Pre-heat the oven to 180°C
  4. On a floured surface, roll the pastry out as best you can into a circle shape and trim so you have a 25cm circle
  5. Spread the remaining butter over the base of a 23cm non stick frying pan. Sprinkle with the sugar and over a medium heat start to caramelise. Place the shallots and garlic in the bottom of the pan and sprinkle with balsamic vinegar, and add some salt and pepper
  6. Top with the pastry, pushing the edges of the circle down the side of the pan
  7. Bake in the oven for about 25-30 minutes until the pastry is golden, risen and cooked through
  8. To turn out; place a plate slightly larger than the pan over the top of the pan and invert carefully but swiftly, cut the tart into 4 pieces and serve with some peppery green salad

Delicious Mountain Cookbook

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