• 75g butter
  • 1 tbsp fresh thyme, finely chopped
  • ½ tbsp rosemary, fine chopped
  • ½ tbsp sage, finely chopped
  • 1 clove of garlic, minced
  • 1200g small shallots, peeled, left whole, top stem trimmed
  • ½ tbsp salt
  • 2 tbsp balsamic vinegar
  • 1 tbsp port
  • 100g strong cheddar, grated
  • 230g ready rolled puff pastry round
  • A handful of fresh thyme to garnish


  1. Preheat the oven to 180C fan.
  2. Place the butter in a frying pan, suitable to be used in the oven. Melt over a low/ medium heat, add in the garlic and chopped herbs. Keep the heat low to ensure the butter does not burn.
  3. Arrange the shallots cut side down in the pan, in a circular pattern. Season with salt and fry for 10-15 minutes, over a medium heat until caramelised and softened on the side in tact with the pan.
  4. Add the balsamic vinegar and port to the pan and cook for a further 5 minutes until reduced and syrupy.
  5. Scatter the cheese over the shallots and then place the puff pastry over the pan, completely cover the shallots and tuck the pastry in at the sides.
  6. Place in the preheated oven and bake for 20- 25 minutes.
  7. Allow to cool in the pan slightly for approximately 5 minutes. Place a large plate over the top of the pan and turn it over to remove the tarte from the pan. Garnish with fresh thyme and serve immediately.