Onion Tarte Tatin

Hey friends,

When I was a little girl, I followed my grandfather at every turn. Like a little, knee-high shadow. Whether he was feeding pigeons, plucking weeds or sweeped the road – I’ve always been around to watch. Once it was something to things from the garden, I was sometimes even allowed to help: Pull on the carrot greens to see if something is growing underneath, pick strawberries and eat them at the spot and I take part in the onion harvest. However, I’ve never really understood what onions should be good for and what you can do with them.

Oh, how times are changing! By now, I’m well aware of how great and versatile onions are and definitely couldn’t imagine my kitchen without them. That’s why onions, or more precisely shallots, are the main attraction in this recipe! Slowly braised, coated with thick and sweet basalmico and baked with crunchy puff pastry. More ingredients are not needed for my kind of kitchen happiness ❤

Yield: 2

Onion Tarte Tatin

Prep Time: 15 minutes
Cook Time: 30 minutes
Additional Time: 5 minutes
Total Time: 50 minutes
A savoury twist on the beloved french classic - très bien!

Ingredients

  • 300 g shallots
  • 1 tbsp butter
  • 2 tbsp olive oil
  • salt, pepper
  • 2 tbsp dark Balsamic vinegar
  • 2 tspbrown sugar
  • 1 pack puff pastry (store-bought)

Instructions

  1. Peel and halve the shallots. Heat butter and olive oil in a pan over low heat. Carefully add the onion halves, salt & pepper, cover with lid and braise for about 5 minutes. Then stir them and fry a bit further.
  2. Meanwhile grease a round baking dish and preheat the oven to 180° C. Add the balsamic vinegar and brown sugar to the onions and simmer until it thickens.
  3. Now transfer the onions into the casserole dish and spread flat. Cover with the puff pastry (trim if necessary) and tuck it in neatly. Bake for about 20 minutes until the puff pastry has risen nicely.
  4. Remove from the oven and let it rest for 5 minutes. Then turn it oven onto a large plate and serve!

Mmmhh, can you smell that lovely scent? And do you also have childhood memories like this one that have been kept in your head for one reason or another?

Stay sweet & HAPPY COOKING!

xx Kristin

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