Red Onion Tarte Tatin

IMG_3533A great savoury version of the french classic – the onions should caramelise to give a sticky topping to the final tarte, the sweetness is offset by the balsamic vinegar.  Unlike the apple version there isn’t too much liquid so inverting should’t be too much of a hazard.  Serve with a fresh side salad

Makes 1 * 20cm Tart


  • ½ batch of Rough Puff Pastry (300g)
  • 500g small Red Onions or shallots, halved
  • 50g Butter
  • A few sprigs of Thyme
  • 1 tsp Sugar
  • Black Pepper or A pinch of mild red chilli
  • 1 tsp Balsamic Vinegar


  • Roll out the pastry to about 4-5mm thick and cut a 20cm round. Set aside in the fridge to rest
  • In a small roasting tin toss the onions, thyme butter, sugar and chilli with a splash of vegetable oil and roast for about 30 minutes until the onions are soft
  • Arrange the onions cut side down in the bottom of a 20cm ovenproof frying pan
  • Mix the vinegar into the roasting juices and pour over the top of the onions
  • Cover the onions with the pastry round, pushing the edges down the side of the pan.  Cut a hole in the centre to let out any steam
  • Bake in a preheated oven, 210oC for about 30 minutes until the pastry is risen and golden
  • Set aside for 5 minutes to cool, then place a large dinner plate over the top of the pan
  • Carefully invert the pan and catch the tarte on the plate

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