Red Onion Tarte Tatin

February  8, 2016
1 Ratings
Photo by Skye | From My Dining Table
  • Serves 6
Author Notes

If I'm cooking for large numbers, I bake a couple of these and lay them out on the table for everyone to nibble on at will. It's delicious served hot straight from the oven, or you can make it earlier in the day and serve at room temperature. —Skye | From My Dining Table

What You'll Need
  • 50 grams butter
  • 3 medium onions
  • 1 head of garlic
  • 100 milliliters sherry
  • 2 tablespoons breadcrumbs, divided
  • 250 grams ready rolled puff pastry
  • 1 egg
  1. Preheat the oven to 395° F (200° C).
  2. On the stovetop over medium heat, melt the butter in a heavy ovenproof frying pan.
  3. Peel and slice the onions into 1/2-inch-thick rounds. and cut the head of garlic in half, cutting lengthways across the middle of its body.
  4. Lay one half of the garlic head face down in the middle of the pan, then arrange the rounds of onion snugly around it. (Save the other part of the head for another use.)
  5. Fry gently for 5 minutes, then gently turn the onion rounds over and fry on the other side for another 5 minutes.
  6. Add the sherry, and season liberally with salt and pepper.
  7. Cover the pan with a lid (or tin foil) and set in the oven to cook for 20 minutes, until the onions becomes soft.
  8. Take the pan out of the oven, and sprinkle 1 tablespoon of the breadcrumbs over the onions.
  9. Drape the pastry over the pan, and tuck in the edges around the onions.
  10. Sprinkle the remaining breadcrumbs around the edges of the pastry, to soak up any excess juices and stop the pastry from going soggy.
  11. Lightly beat the egg in a small bowl, then use a brush to glaze the pastry with the egg wash.
  12. Set the pan back in the oven and bake for 20 to 25 minutes, until golden brown.
  13. Remove from the oven and cool the tart in the pan for a few minutes, before inverting it onto a plate to serve. (I simply lift the garlic head out when I slice and serve the tart.)

See what other Food52ers are saying.

  • Gaby Newell
    Gaby Newell
  • sjbbono
  • Hippolyta

3 Reviews

sjbbono April 26, 2021
I give up on Food52 recipes. This one was OK - it tasted fine, I ate it. I always feel that the recipes are lacking specificity or detail. There was no way three sliced onions were going to fit flat in a standard frying pan (and size of pan is not specified). From the recipe language, fry them, then flip them, it does seem clear that the onions are to be in one layer (that's kind of standard tart form as well). So the tart turned out sloppy and unbalanced, and it did not come out of the frying pan easily. Like I said, it tasted OK, but it certainly was not anything I'd ever serve to company.
Gaby N. February 14, 2016
Of course you love to cook but how often do you eat out?
Hippolyta February 12, 2016
What (if anything) can I sub for the sherry? Something non-alcoholic.