Onion Tart Tatin

Onion Tart Tatin

Onion Tart Tatin is easy, quick, elegant and delicious appetizer or brunch item. I last served it a couple of days ago on a tapas party we hosted at home. Serve it hot, out of the oven or at room temperature with a glass of Pinot Blanc and you will once again be reminded that simple pleasure are the ones which count most.

10-12 small red onions
1 1/2 Tbs butter
1/2 tsp sugar
2-3 Tbs red wine
sea salt and fresh ground black pepper to taste
a few sprigs f fresh thyme
250g puff pastry

Caramelize the onions: Peel and cut the onions in halves lengthwise. Melt the butter in a 9inch heavy bottom skillet and arrange the onion inside. Sprinkle with a pinch of sugar and a pinch of sea salt. Cover and cook on low heat for about 20 minutes, gently turning them once. In the mean time preheat the oven to 200C/400F. Add a pinch of black pepper and the wine to deglaze the pan and cook for 2 more minutes. Cover with a lid and transfer the pan to the oven for 15 minutes. If you don’t have an ovenproof skillet, gently transfer the onions to a 9inch tart or pie dish, cover with foil and place in the oven.

Bake: Roll the puff pastry sheet over a lightly floured surface and cut an approximately 10inch circle using the help of a round plate. Poke holes all over the pastry with a fork. Remove the pie dish from the oven and cover the onions with the puff pastry gently tucking the edges under. Bake in medium position for 20 minutes or until golden. Let the Onion Tarte Tatin cool down in the pie dish for a few minutes before gently inverting it over a flat dish.

Serve: Add an extra pinch of sea salt and some fresh lemony thyme and serve.

Wine Suggestion: Pinot Blanc or Sylvaner.


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