Mini shallot tarte tatin

Easy vegetarian dish you can serve to any dinner guest this Christmas. Ready in half an hour, recipe for four people.

Mini shallot tarte tatin
30 minutes 4 people Main course
Mini shallot tarte tatin


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  • large handful of small shallots
  • 100 gram sugar
  • pinch of salt
  • 4 small puff pastry sheets
  • optional: cranberry sauce and chives for serving
Mini shallot tarte tatin ingredients
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Kitchen equipment

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  • 4 small tins
  • small saucepan
  • small whisk
  • cutting board & chef's knife
  • round cutter (the size of your small tin)
  • fork


30 minutes 4 people Main course

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Preparation -- 10 minutes

Slowly melt the sugar in the small saucepan to create a light caramel. ADD a pinch of salt and stir with a whisk until it's a smooth and beautiful caramel. Be careful, caramel is very hot!

POUR the caramel on the bottom of the small tins, it just has to be a very thin layer. PRE-HEAT the oven to 180 degrees Celsius or 350 degrees Fahrenheit. PEEL the shallots and cut them in halves.

ARRANGE the shallots on top of the caramel layer. USE a round cutter to cut out the puff pastry so it will fit on top of the mini tins. POKE a few small holes in the puff pastry, so it won't puff up too much.

If you decided to create a cranberry sauce yourself, it's very easy. ADD some cranberries with a little bit of orange juice and a tablespoon of sugar in a saucepan and let them boil until the cranberries pop.

Use an immersion blender to make the sauce a bit smoother. 

Mini shallot tarte tatin
Mini shallot tarte tatin

Baking the mini shallot tarte tatin -- 20 minutes

BAKE the tarte tatins in the oven for about 20 to 25 minutes, depending on the size of them and the power of your oven. PLACE them on a plate with the shallots pointing upwards. The caramel became quite liquid, so you can use also use it as a sauce.

You can also serve the tatin with a little bit of cranberry sauce and garnished with chives. Enjoy!

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