Description
This French Onion Tarte Tatin is a savory twist on the classic tarte tatin, featuring deeply caramelized onions cooked in butter and olive oil, layered with optional Gruyère cheese, and topped with flaky puff pastry. Baked until golden and crisp, it offers a rich and aromatic blend of flavors with thyme and balsamic vinegar, perfect as a brunch dish, appetizer, or light lunch paired with a salad.
Ingredients
Scale
Caramelized Onions
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 4 large yellow onions, thinly sliced
- 1 teaspoon sugar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 tablespoon balsamic vinegar
Tarte Assembly
- 1 sheet puff pastry, thawed
- 1/2 cup grated Gruyère cheese (optional)
- Fresh thyme for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (200°C) to prepare for baking the tarte.
- Caramelize the onions: In a large 10-inch ovenproof skillet, melt butter with olive oil over medium heat. Add the thinly sliced onions along with sugar, salt, and pepper. Cook slowly for 20–25 minutes, stirring often, until the onions become deeply golden and caramelized.
- Add flavorings: Stir in fresh thyme leaves and balsamic vinegar, cooking for an additional 1–2 minutes until fragrant. Remove the skillet from heat.
- Add cheese (optional): If using Gruyère, sprinkle it evenly over the caramelized onions in the skillet.
- Prepare the puff pastry: Lightly flour a surface and roll out the puff pastry slightly to fit the skillet. Lay the pastry over the onions and tuck the edges inside around the skillet.
- Bake the tarte: Place the skillet in the oven and bake for 20–25 minutes until the puff pastry is golden brown and crisp.
- Invert and serve: Allow the tarte to rest for 5 minutes after baking. Then place a large plate over the skillet and carefully invert to release the tart, onion side up. Garnish with fresh thyme and serve warm.
Notes
- This tarte tatin works well as brunch, an appetizer, or a light lunch served with a simple salad.
- For individual portions, consider using smaller ovenproof pans or ramekins.
