Mini Shallot Tart Tatins

Caramelised, buttery, crisp — with optional melting cheese

These little tart tatins are sweet, tangy, and savoury, with caramelised shallots glazed in brown sugar and red wine vinegar. A drizzle of olive oil and sprinkle of salt make the puff pastry extra crisp, while fresh thyme keeps things fragrant. For added richness, tuck in a few small pieces of Brie or soft goat’s cheese before baking. The cheese melts into the shallots, making them even more indulgent.

Ingredients (Makes 6 tart tatins)

• 500 g shallots, peeled and halved lengthways
• 40 g butter
• 4 tbsp brown sugar
• 3 tbsp red wine vinegar
• 1 tsp fresh thyme leaves
• 1 sheet ready-rolled puff pastry (approx. 320 g)
• Olive oil (for drizzling)
• Salt and freshly ground black pepper
• Optional: 60–80 g Brie or soft goat’s cheese, cut into small cubes

Charlie Oven Setup

1. Fill the charcoal basket with good quality lump charcoal and light.
2. Bring Charlie to 200°C (400°F).
3. Use the middle rack for an even bake.

Method

1. Make the caramel
   In small ovenproof pans (about 10 cm), melt the butter. Stir in the brown sugar and let it dissolve. Add the red wine vinegar and simmer for 1–2 minutes until syrupy.
2. Add the shallots
   Place the shallots cut side down into the caramel. Season with salt, pepper, and scatter with thyme. Cook gently for 4–5 minutes.
3. Optional cheese addition
   If using, tuck a few small pieces of Brie or goat’s cheese in between the shallots.
4. Top with pastry
   Cut the puff pastry into circles slightly larger than the pans. Lay a pastry circle over each, tucking down the edges. Drizzle lightly with olive oil and sprinkle with salt.
5. Bake in Charlie
   Bake on the middle rack at 200°C (400°F) for 10–12 minutes, until puffed, golden, and crisp.
6. Invert and serve
   Rest for 2 minutes, then carefully invert onto plates so the shallots (and melted cheese, if used) are on top. Serve hot, with extra thyme leaves if desired.

Why cook this in Charlie?

Charlie’s heat gives puff pastry the perfect lift and crispness while gently caramelising the shallots. The boosted sugar-vinegar caramel creates a sweet-sharp balance, and the optional cheese melts into the shallots, adding richness that makes these tarts irresistible.