Any Onion Tatin Recipe | Abel & Cole

Any Onion Tatin

Cooking time
Serves6 people
Vegetarians
Any Onion Tatin

Any, any, any old onion (red, white, shallots) looks sweet in this savoury allium twist to our favourite tart.

3 ratings

Ingredients

  • 6 decent-sized onions, halved and peeled
  • 50g butter
  • 1 tbsp brown sugar
  • 2 tbsp balsamic vinegar
  • Sea salt and freshly ground pepper
  • A few sprigs of thyme (after thyme)
  • A batch of homemade, all-butter puffish pastry (see our website), or 250g puff pastry
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Method

1. Heat your oven to 180°C/Fan 160°C/Gas 6.
2. Cut the onions lengthways (from root to stem) into wedges.
3. Melt the butter in a 20cm ovenproof frying pan. Swirl in the sugar, till dissolved.
4. Add the onions and fry them over a medium heat, turning them now and again, till just beginning to brown.
5. Trickle over the vinegar and cook till it’s reduced down to a sticky glaze. Gently shake the pan occasionally so the onions don’t stick. Arrange the onions evenly – or into a nice pattern (it’ll be the top of the tart later).
6. Scatter over a few thyme leaves and season with a pinch of salt and pepper. Take the pan off the heat and leave it to cool while you prepare the pastry.
7. Roll out the pastry on a lightly floured surface. Cut it into a circle slightly larger than the pan. Lay the pastry over the onions, tucking it down the sides of the pan. Make 2 small slits in the centre for the steam to escape while cooking.
8. Slide into the oven and bake for 25-30 mins, or till the pastry is golden and crisp. Let the tart stand int the pan for a few mins. To turn the tart out, pop a plate face-down over the top of the pan, then use oven mitts to flip the tart onto the plate.
9. Finish with a few fresh thyme leaves and a little more salt and pepper. This tart is delicious served hot or cold.
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