Gluten and Dairy Free Shallots Tarte Tatin

OK, so this recipe has sugar… sorry! This blog post is from 2012, well before the days of ITV’s Sugar Free Farm.

It’s not just celebrities who suffer from wheat, gluten and lactose intolerance. With more and more people becoming intolerant to specific foods, sometimes it’s hard to find appetising recipes.

Inspired by the Channel 4 programme “Sunday Brunch” I created this gluten and dairy free recipe that is ideal for brunch or a picnic.



– 8 small round shallots

– 3 tablespoons brown sugar

– 3 tablespoons coconut oil

– 1 egg

– 4 tablespoons buckwheat flour

– pinch of salt

– water



Prepare the caramel for the shallots by melting 3 tablespoons of sugar on a high heat, then lower the heat when the sugar is liquid and bubbly, add a splash of water and 1 tablespoon of coconut oil.

Add the shallots, cleaned, to the sugar caramel, cook for 1 minute then take away from the heat.

Prepare the pastry by mixing 4 tablespoons of buckwheat flour with the egg, salt and 2 tablespoons coconut oil.

Pour the pastry mixture over the shallots and cook in the pan in the oven for 30-40 minutes at 180 degrees.

Serve with salad and lime pickle.

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