Caramelised Shallot Tarte Tatin
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 500 g shallots, peeled
  • 30 ml (2 T) olive oil
  • 30 ml (2 T) butter
  • 30 ml (2 T) brown sugar
  • salt and freshly ground black pepper
  • fresh thyme leaves
  • 300g puff pastry, defrosted according to directions
  1. Place the peeled shallots in small saucepan and cover with water.
  2. Bring to the boil and cook for 5 mins and drain.
  3. Cut the shallots in half.
  4. Heat the oil, butter and sugar in a shallow frying pan that is able to go into the oven.
  5. Add the shallots and toss over a gentle heat for about 10 mins or until the shallots are lightly browned.
  6. Season to taste.
  7. Sprinkle over the thyme leaves.
  8. Allow the onions to cool slightly.
  9. Roll out the puff pastry such that it is just slightly bigger than your frying pan.
  10. Place the puff pastry over the shallots, turning the edges down the sides of the pan.
  11. Bake in an oven that has been preheated to 190˚C for 25 minutes or until the pastry is crisp and golden.
  12. Remove from the oven, cool for a few minutes and then turn out onto a flat plate.
  13. Cut into wedges and serve warm.
Recipe by Pomegranate Days at