Crowded Kitchen

MENUMENU
  • Recipes
  • About Us
  • Contact
  • Sign Up
menu icon
go to homepage
subscribe
search icon
Homepage link
  • About Us
  • Recipe Index
  • Contact
×
Home » Recipes » Pies and Tarts

Onion Tarte Tatin

Published: Dec 17, 2024 by Lexi

2.4K shares
Jump to Recipe·Print Recipe

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

Overhead view of onion tarte tatin topped with goat cheese and rosemary.

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!

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

Onion Tarte Tatin Ingredients

Overhead view of ingredients for onion tarte tatin.
  • 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.

overhead view of whole shallots in a pot of water.

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.

shallots sliced into rounds on a cutting board next to skins.

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.

Sugar and water in a skillet before dissolving.
Golden brown caramel in a skillet.

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.

Balsamic caramel ingredients in a skillet before melting.
Balsamic caramel in a skillet.

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.

Shallot slices arranged atop the balsamic caramel in the skillet.
Puff pastry covering the shallots before going in the oven.

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.)

Golden brown puff pastry after baking.

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!

Finished shallot tarte tatin on a cutting board.

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

Top tip

Let the onion tarte tatin cool for at least 15 minutes before flipping it! If you flip it too soon, the caramel won't have had time to set and it will make your puff pastry soggy.

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.
Why is my puff pastry soggy after baking?

This can happen if your onions have a lot of moisture. When you flip the tart over, the excess liquid will soak back into the puff pastry. Make sure to follow our steps carefully. Once you remove the puff pastry from the oven, let it rest for a few minutes, then tilt the pan carefully to see if the caramel looks watery. If it does, heat over a burner for several minutes until it thickens.

Overhead view of onion tarte tatin topped with goat cheese and rosemary.

More side dish recipes

Looking for other recipes like this? Try these:

  • Front view of dauphinoise potatoes cut into triangles.
    Dauphinoise Potatoes (Potatoes Au Gratin)
  • Front view of biscuits on a red checkered cloth.
    Make Ahead Buttermilk Biscuits
  • Overhead view of colcannon in a black bowl.
    Colcannon (Irish Mashed Potatoes)
  • Overhead view of brussels sprouts in a dish.
    Parmesan Crusted Brussels Sprouts

Tried this recipe?

Please leave a star ⭐️⭐️⭐️⭐️⭐️ rating below and/or a review in the comments section further down the page. You can also stay in touch with us through social media by following us on Instagram, Pinterest, TikTok, Facebook or by subscribing to our newsletter.

Print

📖 Recipe

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon
Overhead view of onion tarte tatin topped with goat cheese and rosemary.

Onion Tarte Tatin


5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

  • Author: Lexi
  • Total Time: 1 hour 30 minutes
  • Yield: 8 servings
  • Diet: Vegetarian
Print Recipe
Pin Recipe

Description

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


Ingredients

  • 14 ounces puff pastry, defrosted in the refrigerator 
  • 12-15 shallots (or another onion of choice) 
  • ½ cup granulated sugar 
  • ¼ cup water 
  • 3 tablespoons balsamic vinegar 
  • 4 tablespoons butter 
  • 2 teaspoons finely chopped rosemary 
  • ¾ teaspoon kosher salt 
  • ¼ teaspoon black pepper
  • For topping: crumbled goat cheese


Instructions

  1. Preheat oven to 400˚F. 
  2. 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. 
  3. 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. 
  4. 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. 
  5. 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. 
  6. 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. 
  7. Arrange the shallots atop the balsamic caramel, placing them as close together as possible. 
  8. Place the puff pastry over the top and gently tuck in the edges. 
  9. 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. 
  10. Remove from the oven and let sit for 5-10 minutes. Carefully tilt the pan and check to see if it looks like the caramel is watery. If so, 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.)
  11. 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! 

Notes

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. 

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.

Storage: Let it cool completely, then cover and refrigerate for up to 3 days. 

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

  • Prep Time: 30 minutes
  • Cook Time: 60 minutes
  • Category: Side Dishes
  • Method: Oven
  • Cuisine: French

Nutrition

  • Serving Size: 1 slice
  • Calories: 371
  • Sugar: 19.9 g
  • Sodium: 234.7 mg
  • Fat: 20.3 g
  • Carbohydrates: 43.4 g
  • Fiber: 3.2 g
  • Protein: 5.4 g

Did you make this recipe?

Tag @crowded_kitchen on Instagram and hashtag it #crowdedkitchen

More Gluten Free and Vegan Pies and Tarts Recipes

  • Close up view of a slice of peanut butter mousse pie.
    Peanut Butter Mousse Pie (No Bake)
  • Overhead view of chocolate raspberry tart.
    Chocolate Raspberry Tart
  • Overhead view of vegan pot pie.
    Vegan Pot Pie
  • Overhead view of shepherd's pie with a scoop taken out.
    Vegan Lentil Shepherd's Pie

Comments

No Comments

Let us know what you think! Cancel reply

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

Lexi and Beth toasting with wine.

Hi, we're Lexi and Beth, a mother-daughter team from Michigan. The recipes you'll find here are a reflection of how we bring our family together around the dinner table despite various dietary differences.

More about us →

Seasonal

  • close up overhead view of vegan bean soup in a bowl on white linen surface.
    Three-Bean Vegetable Soup
  • Front view of strawberry pop tart.
    Homemade Strawberry Pop Tarts
  • Overhead view of slice and bake cookies on a pink plate.
    Slice and Bake Heart Cookies
  • close up view of a passion fruit martini in a glass with dark backdrop.
    Passion Fruit Martini

Popular

  • Overhead view of fruit and nut crackers on a plate.
    Gourmet Fruit and Nut Crackers
  • overhead view of vegan mac and cheese in pot
    The Best Vegan Mac and Cheese
  • Overhead view of hot honey chicken plate.
    Hot Honey Chicken Plate (Sweetgreen Dupe)
  • Overhead view of potato leek soup.
    Super Green Sheet Pan Soup

See more-->

Footer

Back to top ↑

About

  • Learn About Us
  • Privacy Policy
  • Accessibility Statement
  • Affiliate Disclosure
  • See our Portfolio

Newsletter

  • Sign up for weekly emails and updates

Contact

  • Contact Us
  • Work With Us
  • As Seen In

Copyright © 2025 Crowded Kitchen