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    Onion Tarte Tartin

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    Onion Tarte Tartin

    • Preparation time: 20 minutes
    • Cooking time: 30 minutes for onions; 20 minutes for tarts
    • Total time: 1 hour 10 minutes 60 minutes 10 minutes

    Serves: 4


    • 2 medium-large red onions
    • 30g unsalted butter
    • 1 heaped tsp caster sugar
    • 200ml red wine
    • 1 tbsp balsamic vinegar
    • Salt and freshly ground black pepper
    • 1 bay leaf
    • 50g puff pastry


    1. Preheat the oven to 200°C/gas mark 6. Peel and halve the onions. Slice into fan shapes, keeping the root end intact. Put in a roasting tray. Dot with butter, sprinkle with sugar, then drizzle over the wine and vinegar. Season, and tuck in the bay leaf. Roast for 30 minutes. Remove, discard the bay leaf and allow to cool slightly. Turn the oven up to 220°C/gas mark 7.
    2. Line 4 x 10cm pie tins with greaseproof paper. Place an onion half, flat side up, in each, and drizzle with any roasting juices. Roll out the pastry to 5mm thickness. Cut out 4 circles, just larger than the tins, and prick all over. Put the pastry over the onions, and bake for 10 minutes. Reduce the oven temperature to 190°C/gas mark 5 and cook for another 10 minutes. When cooked, place a plate over each tart, then invert. Serve warm or at room temperature.

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