Shallot Tarte Tatin

Shallot Tarte Tatin

One of my favorite side dishes or desserts – savory or sweet Tarte Tatin is not time-consuming, but always offers a wow factor. Caramelized fruit or vegetables in a puff pastry shell, which you can make from scratch – or use store-bought for really easy prep! You cook it upside down and flip it out onto a plate to serve. Best warm, but it can also be eaten at room temperature. (Or cold leftovers for breakfast. I mean…)


Tonight’s tarte is made with shallots for a side dish which can be served with any kind of meat entree, or as part of a vegetarian meal. Swap out the herbs if you prefer thyme or oregano, and you can use maple syrup or brown sugar instead of the honey if you want. As always, start with this recipe, then make it your own!


15-20 Large Shallots, remove tips and peel

3 Tbsp Butter

1 Tbsp Honey

1 teasp Salt

2 Tbsp Sherry Vinegar 

1 Tbsp Fresh Rosemary, leaves separated from stem and lightly chopped


1 pkg Puff Pastry

½ C Shredded Cheddar Cheese (or gruyere or other flavorful hard cheese)


Preheat the oven to 425F.

Place butter and honey in a large cast iron (or other oven-proof) frying pan and melt. 

Add shallots – if they are very large, cut them in half. Saute until they begin to soften and caramelize.

Add salt, vinegar and 2 teaspoons of the rosemary, and cover. Let cook for about 5 more minutes on low to medium-low.

Remove from heat – still covered – and let rest for a few minutes.

Roll both pieces of pastry out to a little larger than the top of the pan you are using.

Place one disc over the shallots, with about ½ – 1” edge around the pan.

Sprinkle with cheese and place the 2nd disc of pastry on top, also with ½ -1” extra.

Tuck the sides of the pastry down into the pan.

Place the pan in the oven and turn down to 375F. 

Bake for 20-30 minutes, until the pastry is golden brown and the juices are bubbling up the sides slightly.

Allow to rest for 5 minutes or so, then invert onto a serving plate or platter. (Be very careful! The liquid is very hot, so use mitts to flip it over. You must do this while it’s still hot, or it will stick to the pan.)

Sprinkle with remaining 1 teaspoon of rosemary and serve.