Shallot, Potato, and Goat Cheese Tatin

A savoury twist on the classic Tarte Tatin, this elegant dish features golden baby potatoes and sweet shallots nestled in rich caramel, offset by creamy goat cheese and crisp puff pastry—perfect as a starter or vegetarian main.

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Keyword: Shallots, Potatoes, Goat Cheese, Baked, Puff Pastry

Category: Appetisers

Course: Appetizers, Hot, Mains, Vegetables

Cuisine: French

Prep Time: 15

Cook Time: 25

Final Cooking: 20

Total Time: 1

Servings: Servings

Calories: 339kcal

Author: MJF

Cost: £5.00

Equipment

1 Cutting Board and Cooks Knife
1 Saucepan
1 25cm/ 10" Tart Tin or Baking Dish

Ingredients

6 each Baby Potatoes halved lengthwise small
6 each Shallots peeled whole small
200 g Caster Sugar 7 oz
115 g Unsalted Butter diced 4 oz
2 each Thyme Sprigs fresh 2 sprigs
115 g Goat Cheese soft and sliced 4 oz
1 each Puff Pastry Sheet rolled to fit tin round
15 ml Olive Oil extra virgin 1 tbsp
Salt to taste to taste
Black Pepper freshly ground to taste

Instructions

Oil a 25cm round tart tin and set aside.
Place the potatoes in a saucepan with salted water and bring to a boil.
After 15 minutes add the whole peeled shallots and continue cooking for a further 10 minutes until both are tender.
Drain and allow to cool. Cut the potatoes in half lengthwise and set aside.
In a small saucepan melt the butter and sugar together over medium heat, stirring constantly until a rich amber caramel forms.
Immediately pour the hot caramel into the prepared tart tin to coat the base evenly. Sprinkle the thyme leaves over the caramel and arrange the potatoes cut-side down, alternating decoratively with the shallots.
Season generously with salt and pepper. Layer the goat cheese slices evenly over the vegetables.
Roll out the puff pastry and cut a circle slightly larger than the tart tin. Lay it over the cheese and gently tuck the edges down inside the tin to seal.
Bake in a preheated oven at 200°C (400°F) for 15 minutes, then reduce the temperature to 180°C (350°F) and continue baking for another 5 minutes, or until the pastry is puffed and golden.
Remove from the oven and allow to cool for one minute before inverting onto a serving plate.

Presentation

Serve hot or warm, garnished with a few fresh thyme leaves. Excellent as a vegetarian main or starter, accompanied by a lightly dressed green salad

Nutrition

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Shallot, Potato, and Goat Cheese Tatin