Onion Tarte Tatin

THIS Onion Tarte Tatin. I bet you could go and make it RIGHT now. You probably don’t even need to make a special trip to the grocery store. We are talking only seven ingredients. All of which are pantry staples.

That is of course if you consider puff pasty to be a pantry staple (OK, technically a freezer staple). If you don’t, you should. I always have a box on hand. Major life saver.

The simplicity of this dish gives it a rustic, down-to-earth quality. There is something familiar and comforting about sweet, slightly sticky onions and buttery, flakey puff pastry. But in it’s own way, this Onion Tarte Tatin is also very elegant. I find the radiating onions to be rather alluring and visually pleasing. It’s as beautiful to look at as it is to eat.

This Onion Tart Tatin would be a lovely addition to your Easter brunch. Or any Holiday table for that matter. It also makes a great lunch or light dinner when served with a side salad. And while I prefer to eat it in it’s purest form, a few crumbles of your favorite cheese (goat cheese or feta are good choices) on top wouldn’t hurt either.



Recipe from River Cottage VEG

Onion Tarte Tatin

Serves 4-6

Onion Tarte Tatin


  • 3-4 medium onions (use yellow or sweet onions)
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 3/4 tsp. salt
  • 1/2 tsp. black pepper
  • 1 tablespoon balsamic vinegar
  • 1 sheet puff pastry, thawed according to the package instructions


  1. Pre-heat your oven to 375 degrees. Peel the onions and slice each one into eight wedges, keeping the root end attached. This will help hold the wedges together.
  2. Heat the butter and olive oil over medium heat in an 8-inch ovenproof fry pan or tarte tatin pan. Add the onion wedges, arranging them in a pinwheel pattern. Use enough onions so the wedges fit very snuggly in the pan (they will shrink some as they cook). Sprinkle with the salt and pepper. Cook for about 7-9 minutes, or until the onions are starting to brown. Then using a pair of tongs, carefully flip the onion wedges over. Cook for another 7-9 minutes. The onions should be fairly tender and starting to caramelize around the edges. Sprinkle the balsamic vinegar over the onions and cook for 1 minute more. Remove the pan from the heat. If you need too, re-arrange the onions so they are evenly spread around the pan in a nice pattern.
  3. While the onions are cooking, roll out/shape your puff pastry dough into an 8-inch circle. Lay the puff pastry disk over the cooked onion wedges and transfer the pan to your pre-heated oven. Bake for 20 minutes, until the puff pastry is golden and puffed. Remove the pan from the oven. Invert the tarte onto a large plate or baking sheet, so the onions are facing up, on top of the puff pastry. If a few onions stay stuck to the pan, just remove them with a pair of tongs and place them back down on the puff pastry (no one will ever know!). Slice into wedges and serve.

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