Tarte Tatin w/ Onions, Cheese & Thyme

If you’re familiar with the French dessert called ‘Tarte Tatin’, you know that it is an upside-down caramelized apple tart. Basically, the apples are underneath the pastry. As with many things of brilliance, the creation was actually an accident. Named after the woman who invented it, Caroline Tatin, who had become a little distracted while baking an apple dessert at her hotel restaurant. She mixed butter, sugar and peeled apples, poured the mixture into a baking dish, completely forgetting the pastry. The mixture cooked & caramelized before she realized there was no pastry under it. In attempt to save the dessert, she placed some pastry on top and returned it to the oven. The result was Tarte Tatin with deliciously inversed flavors.

Onions are really a perfect bridge to take a normally sweet dish into the savory world.  They already caramelize beautifully and when you add honey, spices, cheese and puff pastry, there’s really not a lot that could go wrong. The same traditional Tarte Tatin concept in a savory version. 

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Tarte Tatin w/ Onions, Cheese & Thyme

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Rating: 5
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Course

Main Dish

Cuisine

American, French

Keyword

Tarte Tatin w/ onions, cheese & thyme

Servings

MetricUS Imperial

Ingredients

• 1 large yellow onions
• 1 large red onion
• 1/4 cup butter, unsalted
• 2 Tbsp balsamic vinegar OR apple cider vinegar
• 2 Tbsp honey OR brown sugar
• 1 Tbsp fresh thyme, chopped
• 1/4 tsp EACH salt & pepper
• 1/4 cup Parmesan cheese, grated
• 1 sheet frozen puff pastry, thawed
• fresh thyme leaves for garnish

Course Main Dish Cuisine American, French Keyword Tarte Tatin w/ onions, cheese & thyme Servings MetricUS Imperial Ingredients 1 large yellow onions 1 large red onion 1/4 cup butter, unsalted 2 Tbsp balsamic vinegar OR apple cider vinegar 2 Tbsp honey OR brown sugar 1 Tbsp fresh thyme, chopped 1/4 tsp EACH salt & pepper 1/4 cup Parmesan cheese, grated 1 sheet frozen puff pastry, thawed fresh thyme leaves for garnish

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. Preheat oven to 375 F.
2. Cut each onion lengthwise into 12 wedges, leaving roots intact.
3. In a 12-inch cast-iron skillet, melt butter over medium heat. Add onions; cook, turning occasionally, until just beginning to brown, about 5 minutes. Add vinegar & honey (or apple cider vinegar & brown sugar); cook for 5 minutes. Add thyme, salt & pepper; sprinkle with Parmesan. Remove from heat.
4. On a lightly floured surface, gently roll pastry sheet to remove any crease lines. Using a knife, cut pastry into a 13-inch circle. Place pastry onto onions, carefully tucking edges down into skillet. Cut 2 small slits in top of pastry to release steam.
5. Bake until pastry is puffed & golden brown, 20-25 minutes. Let stand for 5 minutes. Carefully invert tarte onto a serving platter. Serve immediately. Garnish with thyme if desired.