California Prune, Thyme and Shallot Tarte Tatin

The festive season is the perfect opportunity to indulge in this delicious vegetarian dish! Packed with flavour, texture, and nutrients – this versatile recipe is ideal either as a starter or a main.

Servings: 4
Prep Time:
Cook Time:


  • 20mL olive oil
  • 16 whole shallots, peeled and trimmed
  • 1 tbsp sugar
  • 4 tbsp (50g) butter
  • 1 tbsp thyme leaves
  • 25 mL balsamic vinegar
  • 15 California Prunes
  • 1 roll of ready-made puff pastry


  1. Preheat the oven to 375°F (190°C / gas mark 5).
  2. Add the oil, butter and shallots to a heavy-based saucepan over a moderate heat.
  3. Fry until the shallots begin to caramelise, turning golden brown in patches (about 6–8 minutes should do the trick).
  4. Add the sugar and vinegar to the pan.
  5. Continue to cook for a further 5 minutes, stirring often, lest the sugar catches
    and burns.
  6. Add the thyme leaves to the pan, then cook for another 5–8 minutes until the
    shallots have a rich, deep caramel colour.
  7. Add the vinegar.
  8. Continue to cook the shallots over a low heat for about 20 minutes, until totally soft.
  9. Remove from the heat and allow them to cool completely.
  10. Add the California Prunes to the shallot mix.
  11. Lay the puff pastry over the contents of the pan, cutting off any excess, but leaving enough trim to tuck snugly around the shallot mixture and the inside of the rim of the frying pan.
  12. Bake in a hot oven until the pastry is crisp and golden (about 12–15 minutes).
  13. With a knife, loosen any edges of the pastry from the pan while it is still hot.
  14. Quickly and carefully turn the tart upside down on to a plate.
  15. Serve still warm from the oven.

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