Shallot Tarte Tatin

Photography: Tango | Food Styling: Nataly Simard | Prop Styling: Caroline Simon

A fuss-free recipe that is the perfect showcase for the delicate, delicious flavour of shallots.

  • Prep time 25 minutes
  • Total time 1 hour & 20 minutes
  • Portion size 6 servings



In large skillet, melt butter with oil over medium heat. Add shallots; cook until tender and golden, stirring occasionally, about 20 minutes. Drizzle with maple syrup and continue cooking until shallots are caramelized, 2 minutes. Drizzle with vinegar and sprinkle with thyme; cook, stirring, until vinegar has almost completely evaporated, about 3 minutes. Season with salt and pepper.

Preheat oven to 350°F. Arrange caramelized shallots tightly in bottom of greased 9-inch pie plate. On lightly floured work surface, roll out puff pastry into 10-inch diameter circle. Place puff pastry over shallots, folding excess between shallots and edge of pie plate. Make 3 small cuts in centre of pastry to allow steam to escape.

Bake until golden and puffed, 25 to 30 minutes. Remove from oven and allow to cool for 10 minutes. Place serving plate on top of pie and turn pie plate over to unmould.

Nutritional facts PER SERVING: about

  • Iron 1.7 mg
  • Fibre 5 g
  • Sodium 300 mg
  • Sugars 15 g
  • Protein 5 g
  • Calories 300
  • Total fat 14 g
  • Cholesterol 25 mg
  • Saturated fat 7 g
  • Total carbohydrate 38 g
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Lunch & Dinner

Shallot Tarte Tatin