Want an easy tart thats packed with flavour? Our delicious braised shallot tart with ricotta and rainbow chard is perfect for an impressive, quick and simple alfresco lunch that can be adapted depending on which vegetables are in season. 


(Serves 4)

1kg Banana Shallots 
250g Rainbow chard or Seasonal greens 
1 sheet of Puff Pastry 
Knob of Butter 
100ml Vegetable Stock 
50ml Milk 
Spring of Thyme 


Shallot puree
1) Peel and slice all of the shallots lengthways and put 9 halves to one side.
2) Take the rest of the shallots and finely slice them. Add olive oil to a pan on a medium heat and add the finely sliced shallots and the thyme sprig. 
3) Cook for about 20 minutes until soft and caramelised and stir occasionally whilst cooking. Remove the thyme sprigs and add a good drizzle of balsamic vinegar. We use Acetaia San Giacomo but you can use any good balsamic. 
4) Blend the mixture using a stick blender and set aside to cool. 

1) Pre-heat the oven to 200/180 Fan. Boil some water in a kettle and add to a stock cube to make 100ml of stock.
2) Get a large shallow pan onto a medium heat and drizzle with some olive oil. Salt the pan heavily. Once the pan is hot, place the 9 shallot halves cut side down and leave them for 6-8 minutes until the shallots are nicely caramelised on the bottom. Add a knob of butter and cook for a further 4 minutes.
3) Add the stock and then cover with a lid or parchment paper and let the shallots cook through for a further 8 minutes until soft.
4) Whilst these are cooking, unroll a sheet of puff pastry keeping it on the parchment paper. Score a frame around the edge. Bake for 6-8 minutes until lightly browned. 

Building the tart
1) By now your shallots will be ready.
2) Spread the shallot puree over the lightly cooked pastry (Leaving the 1cm frame around the edge)
3) Carefully take your cook shallot halves and place them cut side up over the puree. 
4) Sautee the chard in the pan you used for the shallots for a few minutes with some butter and then lay over the shallots. 
5) Add dollops of ricotta over the tart and place back into the oven for 6-8 minutes. 

Get it onto a nice wooden board and onto the table, tuck in and enjoy! 


As the seasons change you could use seasonal vegetables to replace the chard and shallots. Heres a few variations we love!

Spring Tart

Yellow courgettes, spring asparagus and Blackwoods Graceburn feta cheese works really nicely and you could add some Nduja for a spicy kick. 

Winter Tart 

Squash puree with thyme, crispy kale and salted ricotta. 

Serving suggestions

We suggest serving this with burrata and tomatoes or a seasonal salad with olive oil and balsamic vinegar. 

Useful equipment

Oven Tray, Stick Blender, Frying Pan. 

Ideal for

Summer garden parties or cosy nights in with friends. An impressive but easy crowd pleaser that'll get the table talking! 


Have a look at our recipe boxes below to help you create the perfect occasion with a feast using small batch ingredients. 

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