Caramelised Shallots – perfect as a Tarte Tatin

This is a reminder of how fabulous caramelised shallots can be. I had some in my vegetable tray and decided to caramelise them in a frying pan with butter and olive oil and then mix them with vibrant green peas. Served this combo with a creamy Dauphinoise and griddled sirloin steak. Not the healthiest but we loved it as a Sunday treat! Here is another way to serve these fabulous little onions – Shallot Tarte Tatin …

Caramelised Shallot Tarte Tatin

Recipe by Olive MagazineCourse: StoriesDifficulty: Easy




Total time




  • 300g puff pastry

  • 1 tsp cayenne pepper

  • 1 tbsp olive oil

  • 400g banana shallots, peeled and halved

  • 50g caster sugar

  • 1 tbsp butter

  • 4 tbsp sherry vinegar

  • Few sprigs thyme, leaves picked


  • Heat the oven to 200C/fan 180C/gas 6.
  • Roll the block of pastry out to a 5mm thickness and sprinkle over the cayenne pepper. Cut a circle to roughly the size of an ovenproof frying pan. Chill.
  • Heat the olive oil in the large ovenproof frying pan. Add the shallots and fry for 4-5 minutes until caramelised. Add the sugar and vinegar, and cook for 10 minutes, turning and basting the shallots regularly. Once the shallots are tender, and the sugar and vinegar are syrupy, stir in the butter and thyme, and arrange neatly, with the cut sides facing down. Cool slightly.
  • Put the pastry disc over the shallots, tucking it down and round at the edges and prick a few times with a knife to allow steam to escape. Bake in the oven for 25 minutes until puffed and golden brown.
  • Cool for 5 -10 minutes, then put a plate over the pan and very carefully flip over to turn the tart out. If you think the tart won’t come out cleanly when trying to flip it out, put the pan on the hob for 5 minutes to re-melt the sugars and get everything moving before you try it.

Another great recipe with shallots – this time with halloumi – can be found here