Photo of organic shallots
Organic shallots from the garden at Trill Farm inspired this gorgeous seasonal tart recipe. [Photo: Trill Farm]

Shallot tarte tatin

2 September, 2013

This sticky, rich delicious tarte tatin is one of my most favourite shallot recipes.

There’s a fantastic crop of sweet flavoured, red tinged shallots in the garden at Trill Farm right now and this is one of the most delicious ways to use them up.


  • 90 g (3 oz) unsalted butter
  • 720 g (1½ lb) shallots, peeled keeping the shallot intact at the root end
  • 1 tablespoon honey
  • Splash of balsamic vinegar
  • 3 tablespoons vegetable stock
  • salt and black pepper
  • 360 g (12 oz) puff pastry


1 Melt the butter in a 22cm oven proof frying pan. Add the shallots and cook gently for 10-15 mins until softened and lightly coloured.

2 Stir in the vinegar, stock and honey, place the pan in the oven 200C/180C fan/gas 6.for 10 minutes.

3 Roll out the pastry until it’s big enough to cut out a roughly 24 cm circle, place over the shallots tucking the edges down the inside of the pan.

4 Bake for 25 minutes or until the pastry is golden. Leave the tart to settle for a few minutes before turning out.


  • Daphne Lambert is a nutritionist and medical chef who runs the kitchen at  Trill Farm – which is owned by Neal’s Yard Remedies founder Romy Fraser
  • See also her website  Green Cuisine.