If you’re looking for a delicious onion tarte tatin, you’re in for a treat! This dish brings a unique twist to the classic recipe with sweet caramelized shallots and flaky puff pastry, making it a satisfying experience for any meal.

This Onion Tarte Tatin addresses issues of incorrect caramel consistency and shallot preparation that often challenge home cooks in achieving ideal results.

I’ve faced my fair share of cooking challenges, and one that often pops up with caramelizing shallots is ensuring they’re cooked just right. Sometimes they can turn out too mushy or not sweet enough, but this recipe addresses those issues while still being approachable for home cooks.

What works with this recipe is its balance of flavors and crisp texture, achieving results that can go toe-to-toe with traditional versions. It takes a total of around 90 minutes to prepare and serve, making it a fantastic option for a leisurely weekend meal with family or friends.

If you’re curious about more delightful board favorites, check out my Puff Pastry Apple Rosettes.

Why You Will Love This Recipe
Ingredient Notes
Recipe Baking Tips
Serving Suggestions
Recipe Variations
How to Store?
Other Recipes You’ll Love

Why You Will Love This Recipe

Unique Flavor Profile – The combination of caramelized shallots and a touch of balsamic vinegar creates a rich taste experience. The slight sweetness from the shallots contrasts beautifully with the tangy notes, offering a flavor that’s both sophisticated and comforting.
Flaky Pastry Finish – The puff pastry forms a crispy, buttery shell that enhances the soft, caramelized filling. This texture contrast takes every bite to an enjoyable level, making the presentation as appealing as the taste.
Easy Prep Techniques – Par-cooking the shallots before peeling simplifies the task, ensuring they caramelize evenly in the final dish. This straightforward method minimizes kitchen fuss and helps you achieve that deep, rich flavor.
Versatile Dish for Any Meal – This onion tarte tatin makes a great appetizer or a unique side dish. It pairs well with salads or roasted meats, making it an excellent choice for entertaining or casual family dinners.

Onion Tarte Tatin Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star No reviews

Author: Charlene
Prep Time: 30 minutes
Cool Time:
Cook Time: 60 minutes
Total Time: 90 minutes
Yield: 8 servings 1x
Category: Appetizer
Method: Baking
Cuisine: French
Diet: Vegetarian

Print Recipe

Description

A delightful Shallot and Goat Cheese Tart Tatin recipe that combines sweet shallots with flaky puff pastry, perfect for any occasion.

Instructions

Step 1: Prepare Shallots: Bring a medium pot of water to a boil. Remove it from heat and add whole, unpeeled shallots. Cover and let them sit for 6 to 7 minutes. This softens the outer skin to allow easy peeling. Once cool enough to handle, peel the shallots carefully without losing any interior.
Step 2: Slice Uniformly: Slice the peeled shallots into half-inch (approximately 1.25 cm) rounds. Keep the slices uniform to ensure even cooking and consistent caramelization.
Step 3: Roll Puff Pastry: On a lightly floured surface, roll out the puff pastry into an 11-inch (28 cm) round. Aim for about one-eighth of an inch (3 mm) thickness to keep the dough flaky yet sturdy. If the dough becomes too warm, chill it in the fridge briefly to make it easier to handle.
Step 4: Make the Caramel: In a medium skillet over medium heat, melt the cold unsalted butter. Add granulated sugar and stir continuously until it reaches a deep golden brown color. Watch closely and adjust heat as necessary to prevent burning. Look for a rich amber tone indicating proper caramelization.
Step 5: Add Flavorful Ingredients: Carefully stir in balsamic vinegar and chopped rosemary into the caramel. The mixture will bubble vigorously—this is normal. Stir well to combine and let it bubble briefly to develop flavor depth.
Step 6: Arrange Shallots Neatly: Gently layer the sliced shallots over the caramel in the skillet, fitting them closely but not overcrowding. Tuck the edges of the puff pastry around the shallots snugly, ensuring a neat border without gaps.
Step 7: Bake with Care: Transfer the skillet to a preheated oven at 400°F (204°C). Cover the tart for the first 30 minutes of baking to steam the shallots and soften them. Then remove the cover and bake for an additional 30 minutes or until the puff pastry is golden brown and crisp. Rotate the skillet halfway through baking for even browning.
Step 8: Rest Before Flipping: Remove the tart from the oven and let it rest for about 10 minutes. Resting allows the caramel to thicken slightly and prevents it from being too runny when flipped. If caramel seems too runny, let it rest an additional 5 to 10 minutes.
Step 9: Serve and Enjoy: Carefully invert the tarte tatin onto a serving platter. Serve warm as an appetizer or side dish. Optionally, garnish with crumbled goat cheese and a sprinkle of fresh rosemary for added flavor and presentation.

Notes

Room Temperature: Store the tart in an airtight container at room temperature for up to 1 day to maintain the puff pastry’s texture.
Refrigeration: Keep the tart covered in an airtight container in the refrigerator for up to 3 days. Remove from fridge and warm gradually before serving.
Freezing: Wrap the tart tightly with plastic wrap, place in a freezer-safe container, and freeze for up to 2 months. Thaw in the refrigerator before reheating.
Softening the shallot skins by par-boiling simplifies peeling and prevents loss of the sweet flesh inside.
Visual cues for caramelization include a rich amber color and not too dark to avoid bitterness.
If caramel is too runny after cooking, simmer on low heat for 5 to 10 minutes to thicken.
Rotate the tart during baking for an evenly browned and crisp puff pastry.
Resting the tart before flipping helps prevent sogginess from excess moisture.
Warm in a preheated oven at 350°F (177°C) for 10 to 15 minutes until heated through and pastry regains crispness. Avoid microwaving to preserve texture.
Serve with a fresh arugula salad or garlic sautéed green beans for a balanced meal.
Pair with roasted potatoes or a simple tomato salad to add texture contrast.
Include this tart in brunch menus or as a unique side for roasted or grilled meats.
Top with crumbled goat cheese or a drizzle of balsamic glaze for extra richness.
Substitute rosemary with thyme (fresh or dried) to vary the herbaceous note.
Use red wine vinegar instead of balsamic vinegar if desired, noting a difference in tanginess.
Add a brush of egg wash (one large room temperature egg) on the pastry edges before baking to enhance color and shine.
Use sweet onions such as Vidalia or shallots for optimal sweetness and caramelization.
Choose high-quality puff pastry, such as Dufour brand, thawed properly to ensure flaky layers and buttery flavor.
Opt for unsalted butter to control salt level and enrich caramel flavor.
Use granulated sugar for caramel; avoid brown sugar as it can overpower the subtle onion sweetness.
Select thick, high-quality balsamic vinegar for the best balance of sweet and tangy notes.

Nutrition

Serving Size: 1 slice
Calories: 350
Sugar: 12g
Sodium: 300mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 6g
Cholesterol: 30mg

Ingredient Notes

Onions: Aim for sweet onions, like Vidalia, for the best caramelization. Look for firm, unblemished ones for richer flavor and reliable texture.
Puff pastry: Use high-quality brand like Dufour for a flaky and buttery crust. Thaw it properly in the fridge before using to maintain its texture.
Butter: Go for unsalted butter to control saltiness. It adds richness and works well in caramelizing the onions. Keep it cold until you need to mix.
Sugar: Granulated sugar enhances caramelization, giving depth to the flavors. Avoid brown sugar, as it can overpower the delicate onion taste.
Balsamic vinegar: Use a good quality, thicker balsamic for a sweet tang that complements the onions perfectly. If you’re in a pinch, red wine vinegar works too.
Thyme: Fresh thyme gives an aromatic touch that elevates the dish. If you can’t find fresh, you can substitute with a little dried thyme.
Egg: One large egg brushed on top adds color and shine to your tart. Make sure it’s at room temperature for even application.
Onions: Aim for sweet onions, like Vidalia, for the best caramelization. Look for firm, unblemished ones for richer flavor and reliable texture.
Puff pastry: Use high-quality brand like Dufour for a flaky and buttery crust. Thaw it properly in the fridge before using to maintain its texture.
Butter: Go for unsalted butter to control saltiness. It adds richness and works well in caramelizing the onions. Keep it cold until you need to mix.
Sugar: Granulated sugar enhances caramelization, giving depth to the flavors. Avoid brown sugar, as it can overpower the delicate onion taste.
Balsamic vinegar: Use a good quality, thicker balsamic for a sweet tang that complements the onions perfectly. If you’re in a pinch, red wine vinegar works too.
Thyme: Fresh thyme gives an aromatic touch that elevates the dish. If you can’t find fresh, you can substitute with a little dried thyme.
Egg: One large egg brushed on top adds color and shine to your tart. Make sure it’s at room temperature for even application.

Recipe Tips

If shallots are difficult to peel, soak them in boiling water for 6-7 minutes at the start of preparation for easier handling.
If caramel is too runny post-cooking, let it simmer on low heat for an additional 5-10 minutes until it thickens to your desired consistency.
When the pastry doesn’t brown evenly, rotate the tart in the oven halfway through baking to help it achieve an even color and crispiness.
If the tart turns soggy during resting, try letting it rest for an extra 10 minutes before flipping to allow excess moisture to evaporate.
For unevenly sliced shallots, keep them uniform at ½-inch thickness to promote even cooking and caramelization for the best flavor.

Serving Suggestions

Serve the onion tarte tatin with a fresh arugula salad or garlic sautéed green beans. Pair it with roasted potatoes or a simple tomato salad for added texture.

Add to brunch menus or serve as an appetizer. This dish also works well as a side for grilled meats or alongside a cheese platter.

Top with crumbled goat cheese or balsamic glaze for additional flavor. A sprinkle of fresh rosemary can also enhance the presentation and complement the shallots.

Recipe variations

You can use yellow onions or sweet onions instead of shallots to vary the flavor intensity of your onion tarte tatin while keeping the caramelization process consistent.
Add 2 teaspoons of finely chopped thyme instead of rosemary for a herbal note that complements the balsamic vinegar and butter caramel in the recipe.
Either puff pastry or a homemade shortcrust pastry can be used; puff pastry gives flakiness, whereas shortcrust offers a crumbly texture to the tarte.
If making extra servings, increase the shallots to 24 and puff pastry to 28 ounces, doubling the sugar and butter to maintain the caramel flavor balance perfectly.

Save This Recipe!

How to Store?

To keep your onion tarte tatin fresh and delicious, follow these storage tips:

Room Temperature: Place the onion tarte tatin in an airtight container at room temperature up to 1 day to maintain pastry texture.

Refrigeration: Cover the tarte in an airtight container and refrigerate for up to 3 days, allowing gradual warming before serving.

Freezing: Wrap tightly with plastic wrap, then store in a freezer-safe container for up to 2 months. Thaw in the refrigerator before reheating.

Other Recipes You’ll Love

If you enjoyed this onion tarte tatin or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the comments below. I appreciate taking time to read about this recipe, thank you!