This Onion Tarte Tatin is a delicious and elegant French dish of caramelized onions cooked in a rich balsamic sauce, with a bed of flaky pastry. It looks stunning, but it's simple to make in 1-pan! This onion tart will impress your guests with its flavor and presentation.
If you're looking for a special meal that's not difficult to make, then you'll love this Onion Tarte Tatin recipe!
It's a delicious French dish with caramelized balsamic onions on a bed of flaky pastry.
A Tarte Tatin is a type of pie that is baked upside down and flipped over, revealing beautifully caramelized fruit, vegetables, or onions in a pastry crust.
Jump to:
The name "Tart Tatin" is derived from the restaurant where it was first created, Au Tatin in France.
This recipe uses onions to make a tart that is beautifully presented with a crispy crust and sweet and savory golden caramelized onions. Although this dish looks like it takes hours to make, the steps are quite simple and it's ready in no time!
First, caramelize the onions and let them cook down. Then, you roll out a sheet of puff pastry and place it over the onions in the skillet. Finally, bake until golden brown, then flip it out onto a pan so the pastry is on the bottom to serve!
This Onion Tart Tatin is not only tasty but also beautiful - perfect for any occasion! Try it as a vegetarian or vegan option for Christmas, Thanksgiving or Easter.
Why You'll Love This Recipe
- A beautiful way to present and eat caramelized onions.
- This delicious and elegant dish can be served at breakfast, lunch, and dinner.
- Looks great on a brunch table or for a dinner party.
- You can use prepared puffed pastry to save time.
- It's an easy classic French recipe.
- A beautiful dish for Christmas, Thanksgiving or Easter dinner.
Ingredients
You only need simple pantry ingredients to make this onion tarte tatin recipe!
- Onions - These are the onions that will be used to make the tart. They have a deep onion flavor and turn sweet when caramelized. Use yellow or red onions.
- Butter - This is used to help caramelize the onions and give them a rich buttery flavor. Use vegan butter to make this a vegan tarte tatin.
- Maple Syrup - Helps enhance the natural sweetness of the onions as they cook down. You can also use honey.
- Balsamic Vinegar - Used in the caramelization process, it adds a tangy rich flavor that is salty and savory.
- Fresh Thyme Sprigs - Adds a lovely herby flavor to the tart.
- Puff Pastry - This can be found in the frozen food section of most grocery stores. It is used as the crust for the tart. You could also make your own pastry dough.
- Salt & Pepper - Used to season the onions and balance all of the flavors.
- Flour - Helps the puff pastry roll out properly with minimal cracking or tearing.
Please see the recipe card below for quantities.
How to Make Onion Tarte Tatin
Wondering how to make this Onion Tarte Tatin recipe? It's easy! Just follow this step-by-step photo tutorial. Then, scroll down for the recipe card for the full ingredients list and recipe method.
Prepare for baking: Preheat the oven to 350F/180C
Prepare the onions: Peel the papery skins off the onions and cut the onions into wedges from the roots to the stems.
Brown the onions: In an oven-safe skillet, melt the butter over medium heat. Add the onion wedges to the pan and cook for 5 minutes. Flip them occasionally until the edges turn brown.
Caramelize the onions: Add the maple syrup and balsamic vinegar to the pan and cook for an additional 5 minutes to caramelize. Remove from heat.
Assemble the tart: Arrange the onion wedges in a circular pattern at the bottom of the skillet, add thyme, and season with salt and pepper.
Prepare the pastry: Roll out the pastry dough on a floured surface so the dough is slightly larger than the skillet. Carefully place the dough on top of the onions and tuck in the edges. Poke 2 holes at the top to allow steam to escape.
Bake the onion tatin: Bake for 20 minutes in the preheated oven or until the pastry crust is golden brown. Let it cool for 5 minutes.
Flip and serve: Place a heavy plate on top of the skillet and carefully flip the tart onto the plate so the onion side is right-side up. Slice and serve with a garnish of fresh thyme.
Top tips
While the onions are caramelizing, you may need to add a tablespoon of water or two to prevent them from burning.
Make sure you cut all the onion wedges all roughly the same size to ensure they cook evenly together.
Use flour with the puff pastry to ensure everything stays together.
Let the tart cool for 5 minutes to allow the puff pastry to set to prevent it from baking.
Be sure to use a skillet that can transfer from the stovetop to the oven properly.
Serving Suggestions
Serve a slice for lunch with a warm bowl of Lentil Soup.
Makes a great presentation for a dinner party along with Stuffed Butternut Squash.
Pair it with a Green Salad for a well-rounded lunch or dinner. Or add a Red Kuri Salad or Rocca Salad.
Serve small slices on a Breakfast Charcuterie Platter for breakfast or brunch.
Variations
Add different types of onions, such as red onions or Vidalia onions.
Change up the herbs by adding in other herbs, like rosemary or sage.
Throw in some of your favorite melty cheese such as swiss, gorgonzola, gouda, or gruyere to add a layer of cheesy flavor.
You may love the Jamie Oliver tarte tatin, but this version is quick, easy and bursting with flavor.
Add other vegetables to the onions such as sliced apples, chopped roasted Brussels sprouts, or your favorite protein to make it a well-rounded meal.
Storage
Storing: Store in an airtight container for up to three days.
Freezing: Separate the tart into individual servings and wrap them tightly with plastic wrap before freezing for up to 3 months. Let it thaw overnight or at room temperature for a few hours (if frozen) until ready to use.
FAQs
Yes, you can make it a day in advance. Just store it in an airtight container and reheat it before serving.
You can cook the onions in a skillet, then add them to a pie plate and add the puff pastry on top before baking.
Many people prefer to eat it warm, but it can be served cold or at room temperature if desired.
More Tart recipes
- Easy Mushroom Tart Recipe - a quick and easy puff pastry tart piled high with mushrooms.
- Traditional British Bakewell Tart - this sweet tart/pie has a layer of almond frangipane with raspberry.
- Roasted Radish and Asparagus Tart - spring veggies are nestled into puff pastry in this easy appetizer or lunch.
Sign up for our free newsletter and never miss a recipe!
Plus, you'll get a free eBook: 15 Minute Vegan Dinners!
📖 Recipe
Onion Tarte Tatin
Ingredients
- 3 yellow onions peeled (or 4-5 small onions)
- 3 tablespoons butter or vegan butter
- 2 tablespoons maple syrup or honey
- 2 tablespoons balsamic vinegar
- 3 pieces fresh thyme sprigs plus more for garnish
- 9 ounces (250g) puff pastry thawed if frozen
- 1 tablespoon flour for rolling
- ⅛ teaspoon salt to taste
- ⅛ teaspoon pepper to taste
Instructions
- Preheat the oven to 350°F/180°C
- Peel and cut the onions into wedges from the roots to the stems.
- Melt the butter in an 8-inch oven-safe skillet over a medium heat.
- Add the onions and fry for 5 minutes, using tongs to turn them occasionally, until the onions begin to brown slightly.
- Add the maple syrup and vinegar to the skillet of onions and cook for a further 5 minutes.
- Remove from the heat and arrange the onions in a pattern, then add the sprigs of thyme and season with salt and pepper.
- Lightly flour the counter and roll the pastry out so that its diameter is a little larger than the skillet.
- Place the pastry onto the skillet and tuck the edges down into the skillet. Poke two holes in the pastry with a knife to allow steam to escape.
- Place the skillet into the preheated oven and bake for 20 minutes or until the pastry is golden. Remove from the oven and allow to cool for 5 minutes.
Notes
Nutrition
The nutritional information provided is approximate and can vary depending on several factors, so is not guaranteed to be accurate. Please see a registered dietician for special diet advice.
Tania Saliba
Made it yesterday and we loved it! I omitted the garlic and sliced the onions in rings before I realized I had to quarter them but otherwise followed the recipe. So good, thanks for sharing!
Jill
Made this for Easter Sunday the night before. Reheated on Easter and everyone enjoyed this new recipe! Mine was not as pretty as yours, but will be making again. I realized that I cut the onions too thin. Thank you for sharing this great recipe!
Orla M
This was incredible! Will make it again soon.
Robert
I made 6 of these exactly as written for a church gathering. What a delicious hit!!!!!!! So different from all the pastas and rices that find their way to pot lucks. Thank you!!!
Claudia Lamascolo
AMAZING! These flavors and the ease of this recipe will make it again super recipe!
Andrea
Wow, this gorgeous tarte tatin is calling my name! I'm loving everything about it. Can't wait to try this.
Michelle
I've always wanted to make a tarte tartin - thanks for sharing your tips! Will bookmark this!
Lubna
This is extremely delicious....the pictures are droolsome...