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.

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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