This easy Shallot Tarte Tatin is the perfect recipe to bring a touch of elegance to your table – without all the fuss. It’s entirely plant-based, refined sugar-free, and combines the deep, caramelised sweetness of shallots with the tang of balsamic vinegar, all tucked under a layer of flaky vegan puff pastry.
What is a shallot tarte tatin, and how is it different from traditional tarte tatin?
A shallot tarte tatin is a savoury twist on the classic French dessert, which is usually made with apples. In this recipe, sweet, caramelised shallots are the star, cooked in a syrupy mixture of balsamic vinegar and sugar, then baked with a flaky puff pastry crust. One word: mouthwatering. Unlike the sweet apple version, this dish has a rich, earthy flavour with a subtle sweetness, perfect for appetisers or sides.
What you’ll need to make this shallot tarte tatin:
- Cast Iron Skillet or Ovenproof Frying Pan – A small cast iron skillet is ideal for even heat distribution and easy caramelising on the stovetop. If you don’t have a cast iron, any ovenproof pan or ceramic round baking dish will work!
- Wooden Spoon or Silicone Spatula – To stir the shallots as they caramelise without scratching the pan.
- Sharp Knife and Cutting Board – For trimming and peeling the shallots.
- Rolling Pin – If your puff pastry needs to be slightly rolled out to fit the skillet. This is not essential however.
- Cooling Rack – To allow the tart to cool slightly after baking for easier flipping.
- Large Plate – For flipping the tart once it’s baked. Make sure it’s slightly larger than the skillet to catch any juices.
- Oven Mitts – This is a given but for safety when handling the hot skillet after it’s been in the oven.
Can I use onions instead of shallots?
Yes, you can substitute small onions or pearl onions if shallots aren’t available, though the flavour will be a bit different. Shallots have a milder, more complex taste with a hint of garlic that adds depth, whereas onions can be slightly sharper. If you use onions, consider adding a little more balsamic vinegar or sugar to balance the flavours.
Do I need to caramelise the shallots before baking?
Yes, caramelising the shallots is essential! This step softens them and brings out their natural sweetness, allowing the flavours to deepen and meld together. Sauté the shallots in vegan butter or olive oil with coconut sugar and balsamic vinegar until golden and sticky before arranging them in the pan. Do NOT skip this step.
Can I make shallot tarte tatin ahead of time?
Yes and no. You can prepare the shallots and assemble the tart, then cover and refrigerate it unbaked for a few hours. When ready to bake, allow it to come to room temperature first, or add a few extra minutes to the baking time. So that was the yes part. The no part is that you want to avoid baking it and then having the following days. This is one of those dishes that is best enjoyed fresh out of the oven (well, cooled down a tad so you don’t burn your tongue).
More savoury recipes you’ll love:
Caramelised Onion Orecchiette Pasta
Creamy Harissa Butter Beans
Easy Vegan Spanakopita
Mushroom Risotto with Basil Pesto
Roasted Veggie Hummus Bowl
Easy Shallot Tarte Tatin
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5
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This easy vegan Shallot Tarte Tatin is an elegant, savory twist on the classic French dessert. Caramelised shallots with a touch of balsamic vinegar and fresh thyme are topped with flaky puff pastry and baked to golden perfection.
Ingredients
8-10 Shallots, halved
2 tbsp Vegan Butter or Olive Oil
1 tbsp Coconut Sugar
1/2 tsp Salt
1 tbsp Balsamic Vinegar
1 tsp Fresh Thyme
1 Sheet of Frozen Vegan Puff Pastry
Handful of Rocket (optional)
Dollops of Vegan Cashew Cheese (optional)
- Puff Pastry Wash
1 tbsp Soy Milk
1 tsp Olive Oil
Directions
- In an oven-safe skillet (preferably cast iron), heat olive oil or vegan butter over medium heat. Add the halved shallots, cut-side down, and cook until golden and softened, about 8-10 minutes. Sprinkle with salt.
- Sprinkle brown sugar over the shallots, allowing it to melt. Add balsamic vinegar and thyme leaves. Gently stir the shallots to coat them in the balsamic mixture. Let it cook until caramelised and sticky, around 5-7 minutes.
- Arrange the shallots neatly in the pan. Place the puff pastry over the shallots, tucking in the edges around them. Combine the oil and milk and lightly brush over the puff pastry. Preheat your oven to 200°C. Transfer the skillet to the oven and bake for about 25-30 minutes, or until the pastry is golden and puffed.
- Allow the tart to cool for a few minutes, then carefully flip it onto a serving plate so that the cut shallots are facing up. Enjoy your vegan Shallot Tarte Tatin warm with fresh rocket and dollops of vegan cashew cheese if you choose!
