Red Wine Onion Tarte Tatin Recipe
Sweet, tangy, and buttery, this Red Wine Onion Tarte Tatin layers caramelized onions with red wine and honey under a crisp puff pastry crust.
Ingredients
- 4-5 medium red onions peeled and quartered (keep root ends intact so they hold shape)
- 2 tbsp butter + 2 tbsp olive oil
- 3 tbsp honey
- ¼ cup red wine vinegar
- ¼ cup dry red wine
- 3 to 4 sprigs fresh thyme plus extra for garnish
- 1 sheet puff pastry thawed if frozen
- Salt + freshly ground black pepper
Instructions
- Peel and quarter the red onions through the root so they hold together.
- Heat butter and olive oil in a 10–12 inch ovenproof skillet over medium heat.
- Add onion quarters, cut side down, and sauté 10–12 minutes, until they start to caramelize and soften.
- Drizzle the honey over onions and let it bubble for 1–2 minutes. Pour in red wine vinegar and red wine. Season with salt and pepper.
- Add thyme sprigs and cook 10–12 minutes, until liquid reduces to a glossy glaze.
- Preheat oven to 400°F. Roll puff pastry slightly larger than skillet.
- Lay pastry over onions, tucking edges down inside.
- Cut 2–3 small slits in the pastry to vent steam.
- Bake 25–30 minutes, until pastry is golden and puffed.
- Let rest 5 minutes. Place a serving plate over skillet and carefully invert.
- Garnish with fresh thyme leaves.
Video
Notes
To store, let the tarte cool completely, then store it covered in the refrigerator for up to 3 days. To reheat, place slices in a 350°F oven for 10–12 minutes until warmed through and the pastry is crisp again.
Tried this recipe?Mention @uncomplicatedchef or tag #uncomplicatedchef!