We can’t get enough of this savory twist on the French dessert pastry—the cast-iron skillet helps the onions in this Tarte Tatin caramelize and become deliciously sweet.
Onion Tarte Tatin
Serves: 1 (12-inch) tart
- 2 medium yellow onions
- 1 medium red onion
- ¼ cup unsalted butter
- 2 tablespoons balsamic vinegar
- 2 tablespoons honey
- 1 tablespoon chopped fresh thyme
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ¼ cup finely grated fresh Parmesan cheese
- ½ (17.3-ounce) package frozen puff pastry, thawed
- Garnish: fresh thyme leaves
- Preheat oven to 400°.
- Cut each onion lengthwise into 12 wedges, leaving root ends intact.
- 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 and honey; cook for 5 minutes. Add thyme, salt, and pepper; sprinkle with Parmesan. Remove from heat.
- On a lightly floured surface, gently roll pastry sheet to remove 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.
- Bake until pastry is puffed and golden brown, 20 to 25 minutes. Let stand for 5 minutes. Carefully invert tart onto a serving platter. Serve immediately. Garnish with thyme, if desired.