Shallot tart tatin with roasted tomatoes and goat's cheese

Prep: 180 mins
Cook: 30 mins
Shallot tart tatin with roasted tomatoes and goat's cheese
An impressive dish that could be served as a main course for a vegetarian Christmas dinner. All the prep is done ahead – just pop the tart into the oven straight from the fridge as you serve the starter.

2 large vine-ripened tomatoes

3 tbsp olive oil

sea salt and freshly ground black pepper

1 thyme sprig, leaves only, plus extra to garnish

50g caster sugar, plus 1 tbsp

75g unsalted butter, cut into cubes

3 tbsp balsamic vinegar

300g large shallots

150ml chicken or vegetable stock

300g puff pastry

plain flour, to dust

120g goat’s cheese (such as Dorstone, Rosary or Pant-Ysgawn), crumbled

Preheat the oven to 180°C/Gas 4. Halve the tomatoes lengthways and place, cut side up, in a small shallow roasting tin. Trickle over 2 tbsp olive oil, season with a little salt and pepper and sprinkle over the thyme leaves. Roast for about 20 minutes, until the tomatoes have softened a little, but are still holding their shape. Set aside to cool.

Meanwhile, for the caramel, sprinkle the 50g sugar into a 20cm ovenproof frying pan and place over a medium heat, tilting the pan as the sugar begins to melt. As soon as the caramel turns a terracotta brown colour, take off the heat and stir in 50g butter and the balsamic vinegar (protect your hand with a cloth as the hot caramel is likely to splutter). If it hardens, stir over a medium-low heat until it melts again. Leave to cool.

Blanch the shallots in their skins in boiling water for 30 seconds. Drain, refresh under cold running water, then peel and trim the root ends. Halve the shallots lengthways.

Heat the remaining oil and butter in a large frying pan. Add the shallots with 1 tbsp sugar and sauté over a medium heat for 10 minutes until golden brown all over. Pour in the stock, bring to the boil and braise for 10 minutes, or until the shallots are tender and most of the liquid has cooked off. Using a slotted spoon, transfer the shallots to the cooled caramel, leaving behind any syrupy liquid. Leave to cool.

Roll out the pastry on a lightly floured surface to the thickness of a £1 coin and cut out a 23cm round, using a plate as a guide. Use the rolling pin to lift the pastry over the shallots in the pan, positioning it centrally. Tuck the edges down the side of the pan, enclosing the shallots. Refrigerate for 1–2 hours, or overnight if making in advance.

Preheat the oven to 200°C/Gas 6. Bake the tart for 30–35 minutes, or until the pastry is golden brown. Let stand for 5 minutes; meanwhile, warm the tomatoes in the oven.

Invert the tatin onto a large plate. Arrange the tomatoes and goat’s cheese on top, then drizzle over any tomato juices from the roasting tin. Garnish with thyme to serve. 


Preparation Time
180 minutes

Cooking Time
30 minutes

Main ingredients
Cheese, Vegetables

Recipe Type
Dinner, Entertaining, Family Dinners


Special Info
Nut free, Vegetarian

Level of Difficulty

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