This post may contain affiliate links. Please read our disclosure policy.

Jump to Recipe

Shallot Tarte Tatin ❤️ so simple but luxurious, the tarte is very easy to prepare and so elegant looking!

I used the new shallot tatin pan by Le Creuset and I’m OBSESSED!

If you loved this recipe, check out. my French Onion Upside Down!

Why You’ll Love Shallot Tarte Tatin

This is one of my favorite dishes to make when I am hosting! It is a rendition of my french onion tarte tatin. It is sooo delicious and honestly very easy to make. Don’t even get me started on the lemony cardamom ricotta, it adds the best taste!


You can use onion, instead of shallot. You can also take swap the ricotta for mascarpone.

Shallot Tarte Tatin
Shallot Tarte Tatin

Shallot Tarte Tatin

By Nadia Aidi
Shallot Tarte Tatin ❤️ So simple but luxurious, the tarte is very easy to prepare and so elegant looking!


  • 9-10 large shallots, sliced in half.
  • 6 shallos, thinly sliced.
  • 2 tbsp white balsamic vinegar
  • 1/3 cup white wine
  • 1/2 cup + 2 tbsp ricotta con latte
  • 1/4 tsp cardamom. Add less if you want it less strong
  • 1 lemon, zest
  • 3 tbsp chives, plus more for topping
  • Salt/pepper to taste
  • 4 tbsp unsalted butter
  • 3 tbsp cane sugar
  • 1 cup grated parmigiano


  • 2 cups flour
  • 8 tbsp butter
  • 6-7 tbsp cold water
  • 1 tsp salt


  • Add flour, butter and salt to a food processor and start pulsing adding in the cold water 1 tbsp at a time. It should be crumbly. Form it into a flat circle and refrigerate covered in plastic wrap for at least 2 hours
  • Add the sliced shallots, brown on medium low for 20 min. Add a pinch of salt, white wine and white balsamic. Cook 10 more min until liquid absorbed. Finish with 1 tbsp butter
  • Roll out the crust and cut a bit larger than your pan, fold edges a bit, pierce with a fork and rub the ricotta on it
  • Spread the 3 tbsp butter onto the 10 inch skillet & add sugar. Arrange shallot halves as shown in video. Brown for about 6 min or until the sugar becomes lightly golden. Fill in the gaps with the caramelized shallot cook 1-2 min. Top with parm and the crust. Tuck in the dough
  • Bake at 400 for 35-45 minutes
  • Flip the tarte tatin almost immediately, if the sugar cools off too much it can stick. Add chives on top

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Like this? Leave a comment below!

Get new recipes sent to your inbox!
Subscribe and get all the new recipes first!

Please enable JavaScript in your browser to complete this form.

Bringing Fun Dishes to The Table

Here you’ll find some of my own recipes. I am super passionate about communicating my passion for food & cooking as well as living a truly balanced lifestyle. Be sure to subscribe to my newsletter for recipes delivered to your inbox!

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating