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Balsamic Shallot Tarte Tartin

Balsamic shallot tarte tatin with celeriac crisps and walnut dressing

A vegetarian dish that uses produce from the kitchen garden


For the tart

  • 4 medium banana shallots
  • 100ml balsamic vinegar
  • 40g caster sugar
  • 1 roll of puff pastry (shop-bought)

For the celeriac crisps

  • 1 celeriac
  • 400ml vegetable oil

For the celeriac purée

  • 1 celeriac
  • 400ml double cream
  • Sea salt

For the walnut dressing

  • 20ml white wine vinegar
  • 40g walnut halves
  • 120g walnut oil


To make the tarts

  1. Preheat the oven to 200°C/180°C fan/gas mark 6.
  2. Add the balsamic vinegar and sugar to a pan on a low heat and bring to a gentle boil. Then divide the mixture equally between four tart tins.
  3. Slice the shallots across their width and lie flat in the tins.
  4. Cut the pastry to fit on top of the shallots and gently push the edges down.
  5. Bake for 11 minutes or until the pastry is golden brown.

To make the crisps

  1. Peel and then grate the celeriac.
  2. Bring the oil to 160°C and add the celeriac, stirring regularly until it stops bubbling and looks almost dry.
  3. Drain onto a tray, season lightly and leave to cool. This will crisp up once cooled.

To make the purée

  1. Peel and then roughly chop the celeriac.
  2. Add the celeriac to a pan with the cream and some sea salt. Gently simmer for around one hour, until the celeriac is soft.
  3. Transfer to a food processor and blend until very smooth.

To make the walnut dressing

  1. Blend the walnuts and vinegar into a paste in a food processor.
  2. Add the walnut oil very slowly, until it emulsifies.
  3. Place into a squeezy bottle.

To plate

  1. Once cooked, turn the tarts out on a tray and gently place each one in the centre of a plate.
  2. Drizzle the walnut dressing around and top the tarts with some crisps.
  3. Finally, add a few dots of purée next to the tarts.

Recipe by Tom Browning

Head Chef

Lewtrenchard Manor


Tom Browning. Head Chef at Lewtrenchard Manor

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