I never realized how simple and fast it was to make this savory tarte tatin. It’s made with store bought puff pastry and vegetables of your choice, in this case I was using Tropea onions that were imported from Calabria Italy.
My local Italian grocery store ( Caputo’s ) had them there, imported straight from Calabria, and I was lucky enough to grab some before they were all gone.
Tropea onions are naturally sweet and grown in the coastal soils of Calabria Italy. They have low acidity and a natural sweetness, and I love their torpedo shape.
I realize you might not come across this particular onion but you can make a savory tarte tatin with other onion varieties as well and it will come out just as delicious, it’s all about the rustic process.
A savory tarte tatin works well with any onion variety, you could also use shallots, tomatoes, fennel, zucchini, eggplant, peppers, even butternut squash works perfectly.
The onions are first simmered in a pan with butter, honey and balsamic vinegar, simmered together the mixture starts to caramelize and become concentrated. Then it’s time to top it off with a blanket of puff pastry and finish off in the oven, it will be all done when the pastry is golden and crisp.
It’s baked just like that, upside down with the pastry on top, because when it’s finished you’re going to flip it over onto a serving plate and the pastry will then be the crust on the bottom.
When turned out the onions, in this case become the star. All jammy and glazed with the caramelized juices oozing all over and the look is spectacular!
A tarte tatin is rustic and easy to make and the possibilities are endless (as I stated with different veggie as well.)
I topped mine with dollops of honey infused goat cheese and thyme.
Serve for lunch or a light dinner along with a simple salad, so delicious.
Enjoy!
- 4 Tbl. butter
- 3 large Tropea onions, cut in half or enough to fill your skillet snugly.
- 3 Tbl. honey
- 3 Tbl. balsamic vinegar
- 1 sheet store-bought puff pastry, thawed
- goat cheese, optional
- NOTE: I used a 10 inch oven proof skillet. I also used Tropea onions. I realize you might not come across them, but if you like that elongated shape try it with shallots or even sliced regular onions or whatever vegetable you like, the process works.
- Peel and slice your onion in half keeping the root intact.
- Melt your butter in your oven proof skillet and place your onions cut side down in your desired pattern, make them nice and snug.
- Let them simmer on medium low for around 10 minutes.
- Add the honey and balsamic vinegar and as it thickens start to baste the onions over top.
- Make sure the onions aren't sticking to the bottom.
- Place your puff pastry over the top and tuck around the edges of the onions thn making a few slits on top for steam to escape.
- Bake at 400F for around 30 minutes when pastry is a nice golden brown.
- Remove skillet from the oven and let it rest for at least 15 minutes or so.
- Place your serving plate snugly around the pastry, holding with your hand while you flip it over to release the tarte.
- Top it off with dollops of goat cheese and thyme, optional.
I’m Marie, a wife, mother, mother-in-law, and gramma of two beautiful girls. My passion is food, clear and simple but especially Italian food, hence the name of my blog, Proud Italian Cook. I want you to feel right at home here so grab a cup of coffee, I’ll get the pastries, take a look around and enjoy your visit! {
