Roast Onion Tarte Tatin with Apple and Comté Salad
Jun 28, 2025 01:57 PM
Golden, glossy and savoury, this roast onion tarte Tatin shines a spotlight on the humble allium. Layered with sweet, slow-cooked onions and encased in store-bought puff pastry, it’s a clever twist on the classic French dessert — flipped, savoury and reimagined.
The beauty lies in its simplicity: no pastry skills required, just a cast-iron frying pan, a sheet of puff, and a little patience as the onions caramelise to a rich, jammy result. It’s an onion tart that treads the line between buttery depth and bright acidity.
Pair with a crisp apple and Comté salad to cut through the richness, and this onion tart becomes the perfect lunch dish.
Ingredients:
- 75 gm caster sugar
- 40 gm cold salted butter, chopped
- 2 tbsp Sherry vinegar
- 6 thyme sprigs, plus extra sprigs to serve
- 3 large Spanish onions, sliced into 1.5cm-thick rounds
- 375 gm sheet butter puff pastry, rolled to 4mm thick and cut to a 25cm round
Apple and Comté salad
- 1 witlof, leaves separated
- 2 cups (loosely packed) each frisée and watercress sprigs
- ¼ cup (loosely packed) chervil
- 2 tbsp extra-virgin olive oil
- 1 tbsp hazelnut oil
- 2 tsp Dijon mustard
- 1 tbsp finely chopped chives
- 3 tsp each Sherry vinegar and lemon juice
- 1 red apple, thinly sliced on a mandolin
- 50 gm Comté, shaved
- 50 gm roasted hazelnuts, coarsely chopped
Prep Time:
10 minutes
Cook Time:
30 minutes
Total Time:
40 minutes
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