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.
- 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