Onion Tarte Tatin

Perfectly caramelized balsamic roasted shallots sit atop a bed of crispy, buttery puff pastry to make the most delicious Onion Tarte Tatin!

Traditional tarte tatin is a French apple tart made with caramelized apples and served upside down on a bed of crispy puff pastry. We're using the same principles of the classic recipe, but substituting apples with onions instead!

The end result is a gorgeous savory tart with melt-in-your-mouth caramelized onions. Balsamic vinegar adds the perfect punch of flavor. We like to serve ours warm with crumbled goat cheese.

This onion tarte tatin makes for a beautiful side dish or appetizer for any occasion, especially the holidays!

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• Onion Tarte Tatin Ingredients
• How to Make this Onion Tarte Tatin Recipe
• Equipment
• Storage
• Tips and FAQ
• Top tip
• More side dish recipes
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Onion Tarte Tatin Ingredients

• Puff pastry: Good quality puff pastry makes all the difference in this recipe. Dufour puff pastry is our favorite brand (made with real butter!) and they also sell a vegan option.
• Onions: You can really use any kind of onion you want in this recipe (including leeks, red onion and yellow onion), but we like it best with shallots. Plus, they look gorgeous!
• Sugar: This is essential for making the caramel and we do not suggest using an alternative. Caster sugar (superfine sugar) is even better if you have any.
• Water: This is also for the caramel.
• Balsamic vinegar: We like to use a good quality aged balsamic vinegar for this recipe, as the flavor will really shine through.
• Rosemary: You can also use fresh thyme.
• Salt & pepper: To add flavor to the caramel.
• Goat cheese: Optional for topping!

How to Make this Onion Tarte Tatin Recipe

PREP: Preheat oven to 400˚F.

STEP 1: Bring a medium pot of water to a boil, then remove from heat. Add the shallots to the pot (whole and unpeeled), cover, and let sit for 6-7 minutes.

STEP 2: Drain the shallots. When they are cool enough to handle, Slice off both ends, then remove the peel (it should come off easily!). Slice each shallot into ½-inch thick rounds. Set aside.

STEP 3: Roll out the puff pastry on a lightly floured surface until it's large enough that you can cut out an 11-inch round. Return to the refrigerator while you make the caramel.

STEP 4: Heat a 10-inch stainless steel skillet over medium and add in the sugar and water. Gently stir just until the sugar is dissolved, then let it boil untouched for 4-5 minutes, until it's golden brown.

STEP 5: Carefully add in the butter, balsamic, rosemary, salt and pepper (the mixture will bubble up a little bit) and whisk well. Let it simmer for 30-60 seconds while whisking. Remove from heat.

STEP 6: Arrange the shallots atop the balsamic caramel, placing them as close together as possible.

Place the puff pastry over the top and gently tuck in the edges.

STEP 7: Bake for 30 minutes until the puff pastry is golden brown, then cover the puff pastry with aluminum foil and return to the oven for another 30-35 minutes.
Remove from the oven and let sit for 5 minutes. If it looks like the caramel is watery, turn on a burner to medium-high and let it simmer for 2-3 minutes until it starts to thicken again. (This can happen depending on how much moisture your shallots have.)

Let it cool for 15-20 minutes, then carefully flip onto a large plate or cutting board. Top with crumbled goat cheese before slicing. Enjoy!

Equipment

To make this Onion Tarte Tatin, you'll need a heavy duty, oven safe skillet. My personal favorite choice for this recipe is stainless steel, but cast iron or enameled cast iron also work well.

If you're using stainless steel, make sure the handle is oven proof before baking.

A 10-inch skillet is the perfect size for this recipe. If you're using a larger skillet, you will likely need more shallots.

Storage

Let the tarte tatin cool completely, then cover and refrigerate for up to 3 days.

Reheating

You can reheat the entire tart at 350˚F for 15-20 minutes, or until the tart is warmed through and the puff pastry is crisp again. Alternatively, you can reheat individual slices in the oven for 10-15 minutes.

We do not suggest microwaving this tarte tatin to reheat – the puff pastry will get soggy.

Tips and FAQ

More tips

• Par-cooking the shallots for a few minutes not only makes them significantly easier to peel, but it also helps soften them slightly so they get super caramelized and melty in the oven.
• Make sure the onions are sliced to an even thickness, otherwise they may not cook evenly.
• When making the caramel, don't stir it once the sugar has dissolved. If it's not cooking evenly and it's starting to brown too quickly in the middle, you can gently swirl the pan to better distribute the caramel.
• Once you add the butter and balsamic to the caramel, it may start to seize up slightly. Don't worry – just keep it over medium heat and keep whisking until it comes back together.
• If the caramel starts to smell burnt, it's probably gone too far and we suggest starting over. The color should be a medium amber when it's done.

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