Onion Tarte Tartin

Kalbar carrot farm

It was a glorious spring day on the Scenic Rim when I was fortunate to spend a day there recently. The temperature was perfect, the sun was shining and everywhere was looking beautifully green after the better than average winter rains. Not only that but the onions were about to be harvested and the carrot tops were lush and everywhere looked abundant.

I spent some time with Gen Windley. Gen is a wealth of knowledge about the local area, being instrumental in establishing and running Eat Local Week. Her husband Ed is a farmer, growing carrots and onions. Ed was just about to begin harvesting their onions and I was able to pull some straight from the ground and bring them home. I’m not sure that I’ve ever cooked with such fresh onions so it seemed important to make something where the onions were the standout. We ended up having onion tarte tartin that evening and it was simply delightful. Beautiful ingredients that resulted in a melt in your mouth tart.

 

onion tarte tartine cooking

I made some rough puff pastry, it seemed almost sacrilegious not to use homemade pastry when the onions were so fresh, but a sheet of puff pastry will work just as well. I have a collection of vinegars from LiraH, vinegar makers on the Granite Belt. They make a wonderful range of caramelised vinegars and as well as a spiced merlot one which I used in this recipe. You could however use balsamic vinegar and it will taste just as good. I baked my tarte tartin is a cast iron skillet but any pan that will go from the stove top to the oven will work equally well. Don’t be deterred by the long cooking time, most of this is in the oven – it really doesn’t take too long to cook at all.

completed onion tarte tartin

Print Recipe
Onion Tarte Tartin
completed onion tarte tartin
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
Prep Time 20 minutes
Cook Time 2 hours
Servings
people
Ingredients
completed onion tarte tartin
Instructions
  1. Preheat the oven to 170 degrees celsius.
  2. Heat the butter in a frying pan. You need a pan that you will be able to transfer from the stove top to the oven. When the butter starts to sizzle add the sugar and thyme and stir it a bit.
  3. Place the onions neatly in the pan. Turn the heat down and cook for about 10 minutes.
  4. Remove from the heat. Cover the pan with alfoil and put the pan of onions in the oven. You need to cook them for about 50-60 minutes. You want them to be soft but for the onions to retain their shape.
  5. Remove from the oven. If you notice that there is a lot of juice in your pan, return the pan to the stove and cook for a few minutes until the juices have reduced.
  6. Cut the sheet of pastry into a round slightly bigger than your pan. Place it over the top of the onions and tuck it in around the edges. Return to the oven for about 20-25 minutes or until the pastry has puffed up and is golden.
  7. Remove from the oven and let it sit in the pan for about 10 minutes before you turn it out. Put a flat plate or board over your pan and using a tea towel or oven gloves turn your pan inside down, shake it a little and your tarte tartin should turn out onto the plate. If some of the onions stick to the pan it is easy to take them out and put them back on the tarte.
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