Onion Tarte Tatin


We can’t get enough of this savory twist on the French dessert pastry—the cast-iron skillet helps the onions 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
  1. Preheat oven to 400°.
  2. Cut each onion lengthwise into 12 wedges, leaving root ends 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 and honey; cook for 5 minutes. Add thyme, salt, and pepper; sprinkle with Parmesan. Remove from heat.
  4. 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.
  5. 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.



    • Hi Jimmie! That recipe can be found on page 15 of our special Cast Iron Casseroles issue. You can get your copy in our online store today. Let us know if there is anything else we can help you with!


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