Reader recipe: Cheesy shallot tarte tatin
Serves: 4
Prep time: 25 mins Total time: 
Recipe photograph by Ant Duncan
Reader recipe: Cheesy shallot tarte tatin
Nikki from Nottingham entered our competition for a recipe using up cheeseboard leftovers; we loved her sticky, savoury tart.
‘I’ve been a reader of the magazine since the very first issue, and I love to cook classic English and French vegetarian recipes,' she says. 'This surprisingly simple savoury tarte tatin is a great way to use up leftover cheese and chutney.’
Serves: 4
Prep time: 25 mins Total time: 
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Nutritional information (per serving)
Calories
733Kcal
Fat
48gr
Saturates
25gr
Carbs
48gr
Sugars
20gr
Fibre
5gr
Protein
26gr
Salt
1.9gr
Ingredients
- 1 x 320g sheet ready-rolled puff pastry*
- 1 tbsp olive oil
- 6 echalion shallots, halved lengthways
- 1 garlic clove, crushed
- 1⁄4 tsp chilli flakes
- 1 tbsp unsalted butter
- 1 tbsp chopped thyme, plus sprigs to garnish
- 4 tbsp caramelised onion chutney or cranberry sauce
- 300g cooked new potatoes (or roast potatoes), sliced
- about 350g leftover cheese*
- 2 tbsp mixed cheeseboard nuts, roughly chopped
Step by step
- Take a 23cm base diameter ovenproof frying pan and up-turn onto the pastry sheet to use as a guide for cutting out a disc. Chill the pastry disc.
- Heat the oil in the frying pan and fry the shallots, cut-side down, for 4-5 minutes until golden. Add the garlic, chilli flakes, butter, chopped thyme and chutney or cranberry sauce, as well as 2 tablespoons of water. Cook for 4-5 minutes on a low heat then remove the pan from the heat and check that the shallots haven’t stuck to the base. Preheat the oven to 200°C, fan 180°C, gas 6.
- Add the potato slices between the shallots, season and set aside to cool for 10 minutes. Crumble, dice or grate the cheeses, according to type.
- Scatter the cheese over the shallots and potatoes then lay the pastry disc on top, tucking it down inside the pan. Cut a hole to allow the steam to escape. Bake for 25-30 minutes until the pastry is richly golden and puffed up. Leave to cool for 5 minutes.
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Carefully turn out the tarte onto a plate and scatter with the nuts and thyme sprigs.
*Use gluten-free pastry and/or vegetarian cheese if required.
