This rustic tart is quick and easy to make and sure to impress even the most gourmet of guests.

Shallot tarte tatin with goat’s cheese Recipe


600 grams shallots (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
2 tbsp olive oil (Pavilion Select Produce, Shop 31-32, Dairy Hall)
25 grams butter (Curds and Whey, Shop 12-13, Dairy Hall)
4 tbsp balsamic vinegar (Tina’s Gourmet Deli, Shop 33-35, Dairy Hall)
2 tbsp brown sugar (Nut Trek, Shop 55-56, Dairy Hall)
4 sprigs thyme, leaves stripped from stem (Top Green Production Fruit & Veg, Stalls 59-63, A Shed)
salt flakes, cracked black pepper (Tina’s Gourmet Cheese Deli, Shop 33-35, Dairy Hall)
1 sheet puff pastry (Curds and Whey, Shop 12-13, Dairy Hall)
140 grams soft white goat’s cheese, sliced (Queen Vic Deli, Shop 12-13, Dairy Hall)


Preheat oven to 200°C.

Put shallots in a heatproof bowl and cover with boiling water. Leave them for 1 minute, then drain, refresh under cold running water and peel.

Heat oil and butter in a frying pan over medium heat. Add shallots and fry gently for 10-15 minutes, until they are lightly browned and soft. Stir in vinegar, sugar and half the thyme leaves, and cook for a further couple of minutes until the shallots have caramelised. Turn off heat and season to taste.

Scatter remaining thyme leaves over the base of a 22cm shallow-based oven dish, and tip in the shallots and any juices.

Cut pastry so it is slightly bigger than the dish and place over the shallots, tucking the edges down inside the pan.

Bake for 30-35 minutes, until pastry is golden. Remove from the oven and leave in the pan for 5 minutes to settle, then turn out on to a plate

Dot with goat’s cheese and enjoy!