Recipe – Red Onion Tarte Tatin

Planning on entertaining any vegetarians over the coming Holiday season?

If so, here’s a deeply delicious and savory alternative to turkey, for non-flesh-eaters. The pastry is light and crisp and the onions are fragrant and rich-tasting, without being overly rich.

It also makes a lovely appetizer or light lunch, either with or without some crumbled fresh goat cheese on top and you don’t have to wait until Thanksgiving to make it.

It’s easy to prepare especially as you’re going to cheat with frozen puff pastry. The onion part can be made a day or so ahead and kept covered in the fridge. You can even freeze it, so get busy slicing those onions and you’ll be well armed for whenever guests drop by….although they don’t really do that in the US, do they? Never mind – scheduled visitors will also love this.

If you do prepare the onions ahead, gently warm them through before assembling the tart.

Note: In response to a request for clarification re US/UK equivalent cup-sizes, I’ve posted an imperial/metric conversion chart at the end.


(Serves 6 as an appetizer, 4 as a main course)


2lbs / 1kilo of red onions, peeled, halved and sliced very thinly

2 tablespoons of extra-v olive oil

2oz / 56g butter

1 teaspoon of light soft brown sugar

A splash of balsamic vinegar (If you can find it, blood orange-infused balsamic vinegar is really good here)

½ pack of fresh thyme – leaves pulled off the stalks and chopped, thick stalks discarded

One sheet from a 1.1lb packet of frozen puff pastry or, 375g of the UK equivalent – ready rolled and thawed out in the fridge.


In a large skillet / wide sauté pan with a lid, heat the olive oil and butter. Add the onions and everything else (not the pastry!) and give it a really good stir to mix. Continue to cook over a very low heat, covered – stir every 5-10 minutes or so until the onions are caramelized, soft and jammy-looking.

This can take 40-60 minutes and it will really bring out the sweetness in the onions.

Heat the oven to 425F / 220C

Roll out the pastry and cut a circle that’s slightly larger than the top of a well-oiled 9 inch / 24cm shallow cake or pie pan. Tip the onions into the pan; place the pastry on top of the onions and tuck it well in around the edges.

Prick the pastry all over with a fork – this allows steam to escape and prevents the pastry from becoming soggy.

Bake for 15-20 minutes or until crisp and golden. Take it out of the oven, immediately place a large plate over the pan and swiftly invert the tarte onto the plate, giving it a good shake.

Cut into 4-6 wedges, drizzle over a little more balsamic vinegar and top it with some crumbled fresh goat cheese (or not) – its delicious with or without.

Serve with a mixed leaf salad.


• 1 cup = 8 fl oz = 16 tblspns = 48 tspns = 237 ml

• 3/4 cup = 6 fl oz = 12 tblspns = 36 tspns = 177 ml

• 2/3 cup = 5 fl oz = 11 tblspns = 32 tspns = 158 ml

• ½ cup = 4 fl oz = 8 tblspns = 24 tspns = 118 ml

• 1/3 cup = 3 fl oz = 5 tblspns = 16 tspns = 79 ml

• ¼ cup = 2 fl oz = 4 tblspns = 12 tspns = 59 ml

• 1/16 cup = 0.5 fl oz = 1 tblspn = 3 tspns = 15 ml

About edibletcetera

I'm passionate about food; I cook, photograph, eat...then writes about it in that order. I'm also an occasional restaurant critic and caterer; a former newspaper columnist; author; social media/marketing communications; world traveler; dog lover; skier...and wit, (according to those who know me).
This entry was posted in Vegetables / Vegetarian. Bookmark the permalink.

5 Responses to Recipe – Red Onion Tarte Tatin

  1. Gilly B says:

    Get some cooking for next week – can’t wait to sample all your lovely recipes !!

  2. Kim Rogers says:

    This is soooooooo yummy. Even my kids enjoyed it which is a huge compliment.

  3. Virginia says:

    This recipe looks great and I have already printed it. Thanks Jackie!


  4. Oooh, yum! Love caramelised red onions – such a perfect partner for cheese. I have only recently discovered puff pastry (following a post by you earlier in the summer, I think…) and now I can’t get enough of it in various cheese/fruit/veg combos. Blood orange balsamic vinegar sounds amazing too!

    • Yes indeedy! Frozen puff pastry is one of my few kitchen shortcuts and fabulous for when entertaining in a hurry. Even after defrosting, rolling and filling with whatever, I’ll often shove it back in the freezer until needed. (Doesn’t work with tomatoes or soft fruits but cheeses, prosciutto, duxelles – i.e. wild mushroom paste, etc works well)….and glad you like! 🙂

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s