The story goes that tarte tatin was first created accidentally at the Hotel Tatin in France by Stéphanie Tatin. She was in a hurry to prepare dessert for the hotel guests. Whether it was by mistake or a shortcut, no one really knows, but Stephanie started to make a traditional apple pie and somehow placed the pastry on top of the apples. After turning out and serving the upside down tart, she was surprised to find how much the hotel guests appreciated it. The tart became requested and famous. And so, a classic was born: the world famous tarte tatin.
In this post you find a savory version of the classic French tarte tatin. An upside-down red onion tart, caramelized with a balsamic glaze and fresh rosemary or thyme sprigs. Light, crispy and buttery pastry with sweet, soft and sticky onions. A simple, tasty and impressive tart. Great as a starter, side or veggie option for dinner.
Red Onion Tarte Tatin
- 3-5 Red Onions
- 1 Cup Balsamic Vinegar
- 3 Fresh Rosemary or Thyme Sprigs
- 4 Sheets Puff Pastry
- Optional: Goat Cheese / Salad
- Preheat the oven to 200°C/fan180°C/gas 6.
- Peel the onions and cut each in 2-3 thick slices.
- Pour a cup of balsamic vinegar in an ovenproof frying pan and bring to heat. Add the onions, arrange them roughly in a concentric pattern. Add leaves from 3 rosemary or thyme sprigs. Cook for about 10-15 minutes until the vinegar has reduced by at least half to a syrupy consistency and the onions are softened and caramelized.
- Roll out the pastry sheets to one big circle. Lay the pastry over the pan, tuck in the edges around the onions. Bake for 20 minutes in the oven until the pastry is crisp and golden.
- Remove from the oven and turn out carefully onto a wooden board or platter.
- Tip 1: Crumble or grate over a favorite cheese (great with goat cheese!)
- Tip 2: Serve with a green leafy salad
New recipe and Giveaway!
Last summer I travelled to California and spend some days strolling across picturesque beach towns such as Laguna Beach. Here I stumbled upon a little food cafe that served a wide range of healthy dishes and I fell in love with their concept of ‘Bowls’. So simple, yet fun, picking between different types of bowls stuffed with a combination of fresh natural goodies. It inspired me for this week recipe:
The Veggie Whole Bowl. A bowl topped with natural, organic, whole foods. Vegan and gluten free! A dish that fits in perfectly with this time of the year, as we pass from winter to spring. Combining the freshness of a salad with cozy winter vegetables such as cabbage and carrots.
Besides this lovely recipe I also got some great news to share with you. It’s four months since the launch of Feisty Veggies and my first recipe got published! The Stuffed Sweet Peppers recipe is featured in Healthy Recipes Magazine and to celebrate I can give away a free 3-month iPhone/iPad subscription for Healthy Recipes Magazine to all my readers! So, big cheers and get your free subscription here: http://healthyrecipesmag.com/feisty-veggies
Veggie Whole Bowl
- Organic brown rice (2/3cup/ 5.2oz/ 150g)
- 1/4 Purple Cabbage, shredded
- 1 Large Carrot, peeled & julienned
- Some Cherry Tomatoes, sliced
- Some Lettuce for the base
- 1 Avocado, sliced
- Hummus (or any dressing of your liking)
- Sesame Seeds (optional)
- Bring water to the boil in a large saucepan or pot. Add the rice, reduce the water to a simmer and cook for 8 to 15 minutes, or until the rice is tender but firm. Drain the rice.
- Shred the red cabbage. Peel and julienne the carrot. Slice the cherry tomatoes in halve. Halve the avocados, remove the pit, scoop out the centers using a spoon and cut the avocado into slices.
- Assemble the bowl (see recipe photo): 1/5 cabbage, 1/5 carrot with some sesame seeds, 1/5 tomatoes, 1/5 rice, 1/5 lettuce and avocado. Top with a big dot of hummus or dressing of your liking.
I love to travel. A couple of years ago I’ve backpacked through five countries in South East Asia: Thailand, Laos, Vietnam, Malaysia and Cambodia. The ridiculously delicious food was among one of the many wonderful things this region had to offer and contributed to my exotic experience there. I can still fanatasize about all the lovely dishes I had the pleasure of trying (The coconut pancakes… the sticky mango rice… the curries… the pad thai… the spring rolls… OMG it’s all so good!)
I’m fond of the Asian Kitchen. Not only because Asian cuisine is a real heaven for veggie lovers, offering lots of vegetarian meals, but also because of its amazing use and balance of flavors and ingredients.
This raw crunchy Asian vegetable salad contains some of Asia’s best flavor combinations. I love using products like lime, coconut, chili pepper, soy sauce and cilantro. So bring a little bit of Asia to your kitchen and enjoy this delightful little salad!
Asian Crunchy Veggie Salad
- 1/2 Cucumber
- 3 Spring Onions
- Sugar Snaps (200g)
- Bean Sprouts (200g)
- Some Fresh Cilantro
- Some Fresh Mint Leaves
- 1 Red Chili Pepper
- 4 Tablespoons Shredded Coconut
- 1 Tablespoon Lime Juice
- 3 Tablespoons Soy Sauce
- 1 Teaspoon Honey
- Cut the cucumber julienne (thin slices lengthwise). Cut the spring onions into rings. Cut the sugar snaps into thin diagonal slices.
- Chop the cilantro, mint and red chili pepper.
- Mix the cucumber, spring onions, sugar snaps, bean sprouts, cilantro, mint, red chili pepper and shredded coconut in a bowl.
- Mix the lime juice, soy sauce and honey for the dressing (balance flavors to taste).