Savoury recipe - Shallot Tarte Tatin

Here's a savory version of the classic tarte tatin we all know. Accompanied by a creamy fromage frais, this tart goes very well with smoked trout or salmon.

For this recipe, I use candied shallots in their robes des champs and opt for a shortcrust pastry. I prefer its texture to puff pastry, which quickly absorbs the cooking juices and becomes soft. You'll need a 20cm-diameter round mould.

- Chef Julian


Shallot Tarte Tatin  


Portions Preparation time
6 1h15



- For the shortcrust pastry -

125g Butter


- For the filling - 

Shallots (not too small)
50g Sugar
Balsamic vinegar
150g Philadelphia cheese
Flat-leaf parsley
- Thyme
- Rapeseed oil
- Salt & pepper



Step 1/11

Start by making the shortcrust pastry by combining the flour and cold butter in a bowl.

Rub the ingredients together with your hands until you obtain a sandy mixture.


Step 2/11

Add 60g cold water and knead to form a ball.

Depending on the type of flour, adjust the amount of water to obtain a smooth dough.

Wrap in cling film and chill.


Step 3/11

Cut your shallots lengthwise, keeping the skin on.

In a large frying pan, heat a drizzle ofRapeseed oilAdd the shallots, flesh side down, and thyme.

Season with salt and pepper.


Step 4/11

Brown over medium heat for 10 minutes, then finish cooking over low heat for about 15 minutes, covering the pan.

Carefully remove the skin.

Step 5/11

Meanwhile, using a rolling pin, roll out the dough to a thickness of 1cm.


Step 6/11

In a small saucepan, make a caramel with the sugar and a dash of water.

Stop cooking.

Remove from heat and add a drizzle of balsamic vinegar. Watch out for splashes!


Step 7/11

Pour the still-warm caramel into the bottom of your mold, and arrange the shallots in a rosette, domed side up.


Step 8/11

Cover everything as tightly as possible with the dough.

Make a small chimney in the center to allow steam to escape.


Step 9/11

Place in the oven at 190°C fan-assisted for 20 minutes. The surface should be golden brown.


Step 10/11

Turn your warm tatin out onto a plate.


Step 11/11

Relax the Philadephia in a bowl with a drizzle of balsamic vinegar and the chopped parsley.

Add to the tatin.


And there you go, telling us all about it!


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