Onion Tarte Tatin
User Reviews
5
Onion Tarte Tatin
Description
This recipe begins by slicing peeled yellow onions into wedges and gently frying them in butter until lightly browned. Maple syrup and balsamic vinegar are added to develop caramelization and deepen flavor. Fresh thyme sprigs and seasoning are incorporated before arranging the onions evenly in a skillet. A rolled-out puff pastry disc is placed over the onions, edges tucked down, and steam vents poked in the dough. The tart bakes until the pastry turns golden and crisp.
The result is a savory tart where the base is a layer of tender, sweet, well-seasoned caramelized onions beneath a buttery, flaky crust. The thyme adds herbaceous notes that complement the onions' sweetness and the vinegar's mellow acidity. Cooling briefly after baking allows the pastry to set, making it easier to invert and serve.
This tarte tatin suits serving as an appetizer or light lunch, and pairs well with fresh greens or a simple salad. It highlights the interplay of sweet onion caramelization and flaky pastry textures.
Practical advice includes monitoring the onions during caramelization to prevent burning, possibly adding small amounts of water as needed. Ensuring uniform onion wedges helps even cooking. Using flour when rolling the pastry prevents sticking, and confirming the skillet is oven-safe is essential for safe stovetop-to-oven transition.
Ingredients
- 3 onion peeled (or 4-5 small onions, yellow
- 3 tablespoons butter or vegan butter
- 2 tablespoons maple syrup or honey
- 2 tablespoons balsamic vinegar
- 3 pieces fresh thyme plus more for garnish, sprigs
- 9 ounces puff pastry thawed if frozen
- 1 tablespoon flour for rolling
- ⅛ teaspoon salt to taste
- ⅛ teaspoon black pepper to taste
Instructions
- Preheat the oven to 350°F/180°C
- Peel and cut the onions into wedges from the roots to the stems.
- Melt the butter in an 8-inch oven-safe skillet over a medium heat.
- Add the onions and fry for 5 minutes, using tongs to turn them occasionally, until the onions begin to brown slightly.
- Add the maple syrup and vinegar to the skillet of onions and cook for a further 5 minutes.
- Remove from the heat and arrange the onions in a pattern, then add the sprigs of thyme and season with salt and pepper.
- Lightly flour the counter and roll the pastry out so that its diameter is a little larger than the skillet.
- Place the pastry onto the skillet and tuck the edges down into the skillet. Poke two holes in the pastry with a knife to allow steam to escape.
- Place the skillet into the preheated oven and bake for 20 minutes or until the pastry is golden. Remove from the oven and allow to cool for 5 minutes.
Notes
- Add a tablespoon or two of water during onion caramelization if they begin to stick or darken too quickly to avoid burning.
- Cut onion wedges uniformly to ensure even cooking and consistent texture.
- Use flour while rolling puff pastry to prevent it from sticking and to maintain shape.
- Let the tart cool for 5 minutes after baking to allow the puff pastry to set before removing from the oven or turning out.
- Ensure the skillet used can safely transfer from stovetop to oven to prevent accidents or damage.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 501 kcal
% Daily Value*
| Calories | 501kcal | 25% |
| Carbohydrates | 46g | 15% |
| Protein | 6g | 12% |
| Fat | 33g | 51% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 3g | 18% |
| Monounsaturated Fat | 16g | 80% |
| Trans Fat | 1g | 50% |
| Cholesterol | 23mg | 8% |
| Sodium | 313mg | 13% |
| Potassium | 196mg | 4% |
| Fiber | 2g | 8% |
| Sugar | 11g | 22% |
| Vitamin A | 265IU | 5% |
| Vitamin C | 6mg | 7% |
| Calcium | 42mg | 4% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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