Caramelised Eschallot Tart Tatin with Sherry Vinegar & Woombye Cheese Ash Brie

Blog Caramelised Eschallot Tart Tatin With Sherry Vinegar01

A delicious brunch dish created by chef Cameron Matthews, served with a simple green salad!

Serves 6


  • 200g Woombye Cheese Ash Brie
  • 500g peeled and halved eschallots (or pickling onions)
  • 250g castor sugar
  • 50g butter
  • 50ml sherry vinegar
  • 1 sheet puff pastry


Pre heat oven to 180c.

Place sugar in heavy bottomed 28cm pan and add 50 ml water, bring to boil and allow to cook to medium caramel.

Add butter and vinegar, being careful as it may spit, allow to come back to boil then add eschallots cut side down and cook for 5 mins until they are coated.

Once eschallots are coated remove from pan from heat.

Cut puff pastry to a circle 1.5cm larger than your dish, place over onions and tuck in overlap well (preferably well under the layer of caramel).

Place tart in oven and bake until puff is golden (approx. 20 min).

To serve

Once cooked remove from oven and allow to cool slightly before turning out very carefully onto an oven proof plate (be very careful as hot caramel really burns).

Tear the Woombye Cheese Ash Brie into 2 cm pieces and scatter over the cooked tart, place back into the oven until the cheese melts and serve immediately.