Caramelized Onion Tarte Tatin
Category: Savory Pies
Serves: 4
Ingredients:
| Ingredient | Quantity |
|---|---|
| All-purpose flour | 200g |
| Butter | 100g |
| Water | 70ml |
| Red onions | 6 |
| Shallots | 5 |
| Brown sugar | 1 tsp |
| Butter (for greasing) | 15g |
Instructions:
-
Prepare the Shortcrust Pastry:
- To begin, prepare the shortcrust pastry by combining the flour, butter, and water in a food processor. Pulse until the mixture resembles a sandy texture.
- Transfer the mixture onto a clean surface and knead it quickly until it comes together. The goal is to work the dough as little as possible to keep it tender.
- Once the dough is ready, wrap it in plastic wrap and refrigerate for at least 40 minutes to chill and set.
-
Prepare the Tarte Tatin Base:
- Butter a 25 cm (10-inch) round tart pan and scatter small knobs of butter evenly on the bottom. This will ensure the onions caramelize beautifully and the tart doesn’t stick.
- Peel and slice the red onions into thick slices, about 1 cm thick. Do the same for the shallots, ensuring all the slices are of uniform size to ensure even cooking.
- Arrange the onion and shallot slices in concentric circles within the tart pan. Begin from the outer edge and work your way inward to create an elegant pattern.
- Sprinkle the onions with a pinch of salt and a teaspoon of brown sugar. The sugar will help achieve a golden, caramelized finish during baking.
-
Roll the Dough:
- After the dough has chilled for 40 minutes, remove it from the fridge. Roll it out on a lightly floured surface until it is about 1 cm thick.
- Carefully lift the rolled dough using a rolling pin and place it over the onions in the tart pan. Gently press the edges of the dough down around the perimeter of the pan.
- Trim any excess dough using a rolling pin along the edges of the pan. Prick the top of the pastry with a fork to allow steam to escape as it bakes.
-
Bake the Tarte:
- Preheat your oven to 180°C (350°F). Place the tart in the oven and bake for approximately 35-40 minutes, or until the pastry is golden and crisp.
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Invert and Serve:
- Once baked, allow the tart to cool for a few minutes. To release the tart from the pan, place a large plate over the top and flip it carefully. Let the tart sit for a moment to ensure the caramelized onions don’t stick to the pan.
- Gently lift the pan off, revealing a beautifully golden and caramelized onion topping.
-
Serve:
- Slice and serve the warm tarte tatin as a main dish or an elegant appetizer. It pairs wonderfully with a fresh salad and a glass of crisp white wine.
Enjoy your delightful and savory Tarte Tatin di Cipolle!
