Onion Tarte Tatin

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Readers that follow this blog certainly heard me write about my love for all things upside-down. That is all food things upside-down, of course.... Interestingly enough, I never made an original  tarte tatin (with apples). I tend to look for alternatives to a classic, I think it's  fun.

This is, however,  the first time I post a savory tarte tatin. This is an onion tarte tatin, or an upside-down onion tart. It is very simple to make if you (like me) use store-bought puff pastry. Nothing against making your own pastry, I just never got around to making it yet. Who knows, maybe someday.

I really wanted the onions to look dark and caramelized, so I cooked them over medium-low heat, which took me a bit longer, but definitely worthy. I also used some sugar to help both with the colour and flavour of the onions.

This tart is really tasty, and it makes a great pot-luck dish, since it can be made in advance and eaten at room temperature or just reheated quickly in a low temperature oven.

I used lots of thyme here because I had it in my fridge, but any fresh herb that you like would work. If I had any fresh oregano, I would have used some as well.

This recipe makes one  8 inch size skillet pie, so you can get up to 8 small  slices. They make a very nice side dish.

 

 

 

 Onion Tarte Tatin Recipe:

You will need:

An 8 inch oven-proof skillet

1 sheet of puff pastry, thawed

1 lb of small onions such as  boiling onions

3 tablespoons of unsalted butter

1/2 tablespoon of sugar

2 tablespoons of fresh thyme, chopped

1 teaspoon of salt

1/4 teaspoon of pepper

 

Using a floured rolling pin, roll the puff pastry on a floured surface and cut a circle just large enough to cover the  skillet. Place pastry on a cookie sheet, pierce it with a fork  and refrigerate until ready to use.

Preheat oven to 350 degrees.

Peel onions and slice larger ones in half, making sure that ends remain attached so onions won't fall apart.

Melt butter on an 8 inch skillet, add sugar and thyme, cook for a quick moment. Add the onions, placing them cut side down and cook over medium-low heat until they are brown and caramelized, about 20 minutes.

When onions are done, remove skillet from heat and cover it with the puff pastry, tucking in the edges. Place skillet in the oven and bake it until puffed and golden, about 3o minutes.

Remove from oven, let it rest for 10 minutes and invert it onto a platter. Serve it warm or at room temperature.

 

	This is what you are looking for: dark, caramelized onions.