Onion tarte tatin
Onion Tarte Tatin is a savoury take on the classic French dessert, featuring caramelized onions atop a flaky puff pastry. This dish combines sweet and tangy flavours, making it an elegant appetizer or side.
Cook time 30 min
Prep time 15 min
Ingredients:
2 tbsp butter1/4 cup sugar
2 tbsp vinegar
2 onions
2 sheets puff pastry
Onion Tarte Tatin is a delicious twist on the classic French dessert, substituting sweet, caramelized onions for the traditional apples. This savory version uses simple ingredients like butter, sugar, vinegar, onions, and puff pastry to create a rich and flavorful dish that's perfect for an elegant appetizer or a sophisticated side.
Instructions:
- Preheat your oven to 400°F (200°C).
- Peel the onions and slice them into rings about 1/4 inch thick.
- In an oven-safe skillet or heavy-bottomed pan, melt the butter over medium heat.
- Add the sugar to the melted butter, stirring continuously until the sugar is dissolved and begins to caramelize to a golden brown color.
- Carefully add the vinegar to the caramelized sugar mixture and stir to combine.
- Place the onion rings in the skillet, ensuring they are evenly distributed. Cook them for about 5-7 minutes on medium heat, until they start to soften slightly and absorb the caramel sauce. Stir occasionally to ensure even cooking.
4. Prepare the Puff Pastry:
- While the onions are cooking, roll out the puff pastry if needed. It should be slightly larger than the diameter of your skillet or pan.
5. Assemble the Tarte Tatin:
- Remove the skillet from the heat. Lay the puff pastry sheets over the onions. Tuck the edges of the pastry into the sides of the skillet so it envelops the onions nicely.
- Place the skillet in the preheated oven and bake for about 20-25 minutes, or until the puff pastry is golden brown and puffed.
- Remove the skillet from the oven and allow it to cool for about 5 minutes. Run a knife around the edges of the skillet to loosen the pastry.
- Place a large serving plate over the skillet and carefully invert the tarte tatin onto the plate. Take care as the skillet will still be hot and some of the caramel sauce might spill.
- Slice and serve the onion tarte tatin warm. It can be enjoyed as a main dish or a side, paired with a fresh salad or your favorite accompaniment.
Onion Tarte Tatin is a wonderfully savory variation that is sure to impress your guests. With its stunning presentation and deliciously rich flavor, this dish offers a perfect combination of simplicity and elegance. Follow these tips and techniques to achieve a beautifully caramelized, golden-brown Tarte Tatin every time.
Onion tarte tatin FAQ:
Bake the Onion Tarte Tatin for about 20-25 minutes at 400°F (200°C) until the puff pastry is golden brown and puffed.
The onions are done when they are slightly softened and have absorbed the caramel sauce, which typically takes about 5-7 minutes over medium heat.
Yes, store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven to crisp up the pastry again.
You can substitute puff pastry with a pie crust or phyllo dough, but the texture and flavor will differ slightly.
Yes, you can add herbs like thyme or cheese like goat cheese for extra flavor, but ensure they complement the caramelized onions without overpowering them.
Cooking Tips:
- Choose medium-sized onions to ensure even cooking.
- Allow the caramel to become a deep amber color for maximum flavor.
- Thaw the puff pastry according to package instructions before use.
- Use a heavy-bottomed oven-safe skillet to avoid burning the caramel.
- After baking, let the Tarte Tatin rest for a few minutes before flipping to avoid any hot caramel splattering.
Nutrition Facts
4 ServingsCalories 840kcal
Protein 10g
Carbohydrates 80g
Fiber 3.40g
Sugar 18g
Fat 55g
More recipes
Chocolate crepes with raspberry cream
Delicious chocolate crepes filled with raspberry cream.
21 Apr 2026Spinach, bacon and parmesan quiche
Savory Spinach, Bacon, and Parmesan Quiche with flaky crust.
21 Apr 2026French-style chicken and potatoes
Enjoy a comforting French chicken and potatoes dish simmered in mustard sauce.
21 Apr 2026