A little complex, but delicious.


  • 200 g goat's cheese
  • 1 pkt ready rolled puff pastry
  • 4 large shallots
  • 80 g sugar
  • 40 g butter
  • 15 ml balsamic vinegar (cheap)
  • 100 g wild rocket
  • for the dressing:
  • 50 ml extra virgin olive oil
  • 15 ml aged balsamic


  • To make the caramel for the shallot tart, firstly put the sugar into a small saucepan, add one or two teaspoons of water and place on a high heat until it turns to a dark caramel.
  • When the desired colour has been achieved add the butter gradually whisking continuously until all the butter has been completely melted.
  • Add the cheap balsamic to stop the cooking and remove from the heat.
  • Pour the caramel into the base of your tatin moulds, then halve the peeled shallots and place the cut surface facing down into the caramel.
  • Cut out discs from the puff pastry a little larger in diameter than your cooking moulds and place on top of the shallots, pushing the excess pastry down around the edges, creating a lip.
  • Pierce a hole in the centre of the pastry before cooking at 160°C for 20-25 minutes until the pastry is golden brown and the shallot is completely soft when pierced with a small knife.
  • Remove the tatins from the oven. Allow to cool for 5 minutes then carefully turn upside down onto a metal tray, ensuring not to burn yourself with the extremely hot caramel.
  • Slice the goat's cheese log into 4 slices and place a slice onto each tatin and return to the oven to slightly melt the goat's cheese.
  • Mix the extra virgin olive oil with the aged balsamic and lightly dress the rocket.
  • To serve place one goat's cheese and shallot tatin into the centre of your serving plate, top with a small handful of dressed rocket and drizzle around some remaining dressing.

More by Oliver Dunne:

Find recipes by keyword:

four live french mains party food