Shallot tart

Spin on the viral Tiktok onion tarts

Fall flavors shine through in this straightforward pastry!

This seven-ingredient shallot tart is a blend of rich, savory flavors wrapped in a crisp, flaky crust. Sweet, caramelized shallots shine as the star ingredient, complemented by a touch of sweetness and subtle herbs. With minimal prep and maximum flavor, it’s an effortlessly elegant dish that works beautifully as an appetizer, side, or even a light main course. For more of Sarah's recipes, visit groovyfoodiess.com!

Delicate, crisp, golden puff pastry layers, soft,flavorful onions, fragrant thyme, sweet maple—it’s easy to see why these easy shallot tarts went viral! (Original by Lily Ghodrati.)

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

A savoury twist on the classic French apple tart, this makes an excellent lunch or supper with a simple green salad and some good sharp cheese (goat’s or other). If you don’t have the rightsized ovenproof frying pan, transfer the cooked shallots to a small greased pie dish or shallow cake tin before topping with the pastry.

Learn how we made this lustrous, savory pastry that elevates shallots from bit player to starring role.

While most of us are familiar with the traditional fruit-based tarte tatin, I am a big advocate of its savoury sister and this burnished, sticky shallot version is rather beautiful. If you don’t have the right-sized ovenproof frypan, simply transfer the shallots to a small, greased pie dish or shallow cake tin before topping with the pastry. ROUGH PUFF PASTRY Don’t be intimidated by making your own puff pastry. The main difference between classic puff and the rough version is that here we…

I fed this to a crush of mine and she broke up with her man to date me (I had no idea she was in relationship).

Preheat the oven, 200°C/ 400°F/Gas Mark 6. Cut the onions into wedges from the roots to the stems. Melt the butter in a 20cm frying pan with a metal handle. Add the onions and fry over a medium heat for about 5 minutes, turning from time to time until just beginning to brown.Add the honey and vinegar and cook for a further 5 minutes, moving and shaking the pan occasionally so the onions do not stick to the pan. Arrange the onions so they make a pretty pattern, remembering you will be…