Name: Onion Tarte Tatin
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 6 serving(s)
Ingredients: 1 cup (150 g) unbleached all-purpose flour; 1 pinch salt; ¼ cup (55 g) cold unsalted butter, diced; 1 egg; 1 tbsp (15 ml) ice water; 6 cups (960 g) onions, thinly sliced (about 5 onions); 2 tbsp butter; 2 tbsp (30 ml) balsamic vinegar; ¾ cup (55 g) fresh Parmesan cheese, grated

Ingredients

Crust
- 1 cup (150 g) unbleached all-purpose flour
- 1 pinch salt
- ¼ cup (55 g) cold unsalted butter, diced
- 1 egg
- 1 tbsp (15 ml) ice water
Filling
- 6 cups (960 g) onions, thinly sliced (about 5 onions)
- 2 tbsp butter
- 2 tbsp (30 ml) balsamic vinegar
- ¾ cup (55 g) fresh Parmesan cheese, grated

Preparation

Crust
- In a food processor, combine the flour and salt. Add the butter and pulse until the butter forms pea-sized pieces. Add the egg and water. Pulse just until the dough starts coming together. Add more water as needed. Remove the dough from the food processor and shape into a disc with your hands. Cover with plastic wrap and refrigerate for 30 minutes.
Filling
- With the rack in the middle position, preheat the oven to 400°F (200°C).
- In a 10-inch (25 cm) ovenproof non-stick skillet, soften the onions in the butter until golden, about 15 minutes. Season with salt and pepper. Deglaze with the vinegar and continue to cook for 1 minute while stirring. Remove from the heat. Let cool while you roll out the dough. Add the cheese and mix well. Adjust the seasoning.
Assembly
- On a floured work surface, roll the dough out to form a circle the same size as the skillet. Trim the edges as needed. Cover the onions with the dough.
- Transfer to the oven and bake for 30 minutes or until the dough is nicely browned. Turn the tarte over on a wooden board. Make sure to loosen any onions that have stuck to the bottom of the pan as needed. Cut the tarte into wedges. Serve with sour cream, if desired.

Onion Tarte Tatin

Categories

Ingredients

Crust

Filling

Preparation

Crust

Filling

Assembly

Personal Note