Shallot Tart Tatin with Crozier Blue Cheese, Tomato, Roasted Courgette and Salsa Verde

A light and tasty snack.


  • makes four portions:
  • 24 shallots (approx 5 per portion, depending on size)
  • 4 x 10cm discs jus roll puff pastry
  • 2 plum tomatoes
  • 2 courgettes
  • 20 g butter
  • 20 ml sunflower oil
  • salsa verde
  • (4 portions)
  • 15 g flat leaf parsley
  • 5 g mint leaves
  • 3 tblsp capers (drained)
  • 6 anchovy fillets (drained)
  • 1 garlic clove (crushed)
  • 1 tsp dijon mustard
  • 0.50 lemon (juiced)
  • 30 ml extra virgin olive oil


  1. Sweat shallots in oil and butter until golden brown and roast in the oven until cooked through (approximately 15 mins).
  2. Roll Puff Pastry and cut into 11cm discs.
  3. Line 10cm non-stick tartlet moulds with puff pastry.
  4. Place shallots around the pastry, tightly packed together – approximately six per portion.
  5. Bake in the oven for approximately 12 mins at 200°C.
  6. Turn out onto a tray and sprinkle with Crozier Blue Cheese, place under the grill for 1 minute – just enough to melt the cheese.
  7. To present:
  8. Place the Tatin in the centre of the plate.
  9. Arrange the courgette and overnight tomatoes alternatively around the plate.
  10. Drizzle with Salsa Verde.


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