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Shallots turn soft and glossy under flaky pastry. This savory tarte Tatin takes the classic upside-down French tart and swaps the apples for caramelized shallots, so you get sweet, jammy onion flavor with a buttery puff pastry base.
why make this recipe
A shallot tarte Tatin looks impressive, but it’s built from a handful of ingredients and one skillet. The shallots are browned in oil and butter, then glazed in brown sugar and balsamic vinegar until sticky and tender. A sheet of store-bought puff pastry goes on top, and the tart bakes until golden before being flipped onto a plate. It works as an elegant appetizer, a side for roast meats, or a light main with a green salad. The flip is the fun part, and it makes a great video moment.
how to make Shallot Tarte Tatin
Ingredients
For the shallots
- 12 to 15 small shallots (about 1 lb), peeled and halved lengthwise through the root
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 2 tablespoons light brown sugar
- ¼ cup balsamic vinegar
- 4 sprigs fresh thyme, leaves picked
- ½ teaspoon kosher salt
- Freshly ground black pepper
For the pastry
- 1 sheet puff pastry (about 9 to 10 oz), thawed but cold
- All-purpose flour, for dusting
For serving, optional
- Crumbled goat cheese or feta
- Extra thyme leaves
- Arugula, tossed with a little lemon juice and olive oil
Directions
- Heat the oven: Preheat the oven to 400°F with a rack in the middle.
- Cut the pastry: On a lightly floured surface, unroll the puff pastry. Cut a circle about 1 inch wider than your 10-inch oven-safe skillet. Prick it all over with a fork and refrigerate until needed.
- Brown the shallots: Heat the olive oil in the skillet over medium-low heat. Add the shallot halves cut side down in a single layer and cook for about 10 minutes, until golden brown on the bottom.
- Make the glaze: Add the butter, brown sugar, balsamic vinegar, thyme, salt, and pepper. Simmer gently for 3 to 5 minutes, turning the shallots once or twice, until glossy and the liquid is syrupy. Remove from the heat.
- Arrange the shallots: Turn all the shallots cut side down and fit them snugly so they cover the bottom of the skillet. Let the pan cool for a few minutes so the pastry does not melt on contact.
- Add the pastry: Lay the chilled pastry circle over the shallots and gently tuck the edges down the inside of the skillet.
- Bake: Bake for 25 to 30 minutes, until the pastry is puffed, deep golden, and crisp, and the juices bubble at the edges.
- Rest: Let the tart rest in the skillet for 5 minutes. Run a thin spatula around the edge to loosen it.
- Flip carefully: Place a large plate or platter over the skillet and, using oven mitts, invert in one quick motion. Lift the skillet away slowly. Spoon any syrup from the pan over the shallots.
- Finish: Top with cheese and fresh thyme, if you like, and serve warm.
how to serve Shallot Tarte Tatin
Serve the tart warm or at room temperature, cut into wedges. Crumbled goat cheese or feta adds a creamy, tangy contrast to the sweet shallots, and a handful of lemony arugula makes it a light lunch or dinner. It also works well on a holiday table as a side dish with roast chicken, pork, or beef.
how to store Shallot Tarte Tatin
Cover leftovers and refrigerate for up to 3 days. Rewarm slices on a baking sheet in a 350°F oven for 10 to 12 minutes to crisp the pastry again. The pastry is crispest on the day it’s baked, so serve it fresh when you can.
tips to make Shallot Tarte Tatin
- Use an oven-safe skillet, such as cast iron or stainless steel, that can go from stovetop to oven.
- Choose shallots of similar size so they cook evenly, and cut them lengthwise through the root so the halves hold together.
- Pack the shallots tightly cut side down for a neat pattern when flipped.
- Keep the puff pastry cold until it goes on the pan and prick it so steam can escape.
- Do not let the tart cool too long before inverting, or the caramel can set and stick to the skillet.
- Use oven mitts when flipping; the pan and juices are very hot.
variation
Replace the brown sugar with honey for a floral sweetness. Add a spoonful of Dijon mustard to the glaze for a tangy edge. Sprinkle shredded Gruyère over the shallots before adding the pastry for a richer tart. For a vegan version, use olive oil in place of the butter and check that your puff pastry is dairy-free.
FAQs
Can I use onions instead of shallots?
Yes, small red or yellow onions cut into wedges work, but they take longer to soften, and the flavor will be a bit sharper than shallots.
What size skillet do I need?
A 10-inch oven-safe skillet works well for 12 to 15 small shallots. Cut the pastry about 1 inch wider than the pan so it can be tucked in around the edges.
Why did my tart stick to the pan?
It was likely left to cool too long, or the shallots were not coated in enough butter and oil. Rest for just 5 minutes and loosen the edges before flipping.
Can I make it ahead?
Yes. Caramelize the shallots earlier in the day, then cover with pastry and bake just before serving.
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Shallot Tarte Tatin
Ingredients
Equipment
Method
- Preheat oven to 400°F.
- Cut a circle of puff pastry about 1 inch wider than the skillet. Prick with a fork and chill.
- Heat olive oil in the skillet over medium-low heat. Add shallots cut side down and cook about 10 minutes until golden.
- Add butter, brown sugar, balsamic vinegar, thyme, salt, and pepper. Simmer 3 to 5 minutes until glossy and syrupy.
- Arrange the shallots cut side down in a tight single layer. Let the pan cool a few minutes.
- Lay the pastry over the shallots and tuck the edges inside the pan.
- Bake 25 to 30 minutes until the pastry is deep golden and puffed.
- Rest for 5 minutes, loosen the edges, and invert onto a large plate.
- Top with cheese and fresh thyme, if using, and serve warm.
