Delightful caramelised shallot tart with goats’ cheese & shallot butter sauce

Delicious, light summer tart which makes a substantial vegetarian main course. It’s luscious and tasty and everyone will love it.
Caramelised shallot tart with goats' cheese and shallot butter

Summer evenings can make meal times somewhat challenging. Family favourites generally go out of the window because they are too heavy for hot weather. And salads? Well, there’s only so many you can eat before you rebel against insipidity and crave something more substantial.

This perfectly proportioned summer stunner packs some strong but well-balanced flavours  

Serves 1

Preparation time: 20 minutes
Cooking time: 25 minutes

Caramelised shallot tart


  • 5 shallots, peeled
  • 25g butter
  • 25g brown sugar
  • 100g puff pastry
  • 50g slice soft goats’ cheese
  • 1 egg, lightly beaten
  • salt and freshly ground black pepper

Shallot butter sauce


  • 125g butter, diced and chilled
  • 1 shallot, finely chopped
  • 1 tbsp white wine vinegar
  • 1 tbsp white wine
  • 1 tsp whipping cream
  • squeeze of lemon juice
  • pinch cayenne pepper
  • 1 tsp chopped chives
  • salt and freshly ground black pepper


  1. Preheat the oven to 200C/Gas 6.
  2. To make the tart, put the shallots in a small pan and cover with water. Bring to the boil and simmer for 2-3 minutes, until they start to soften, but are still firm. Drain and refresh under cold running water and cut in half. Drain on kitchen towel.
  3. Heat the butter in a 12-14cm ovenproof tart tatin pan over a medium heat. Add the sugar and stir over a low heat until dissolved. Simmer for a minute or two, then add the shallots and season with salt and pepper. Remove from the heat and set aside.
  4. Roll the pastry out to a circle 3cm large than the pan. Lay the pastry over the shallots, tucking the edges into the pan. Bake in the oven for 15 minutes, until the pastry is risen and golden. Remove from the oven and set aside for 2-3 minutes.
  5. Turn the tart out on to a baking sheet and place the goats’ cheese on top. Brush with the egg and return to the oven for a further 2 minutes. Keep warm whilst you make the sauce.
  6. To make the sauce, melt a little of the butter in a small saucepan and add the shallots. Cook for 2-3 minutes, until softened.
  7. Add the vinegar and wine and simmer until reduced by two thirds. Add the cream and bring to the boil. Reduce the heat and whisk in the cold butter. Do not allow the sauce to boil.
  8. Add a drop of lemon juice a pinch of cayenne pepper and season with salt and pepper. Stir in the chives. Serve the tart with the sauce and some green salad.

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Last modified: September 14, 2021

Written by 2:52 pm Recipes