Onion Tart Tatin with Goats’ Cheese & Balsamic Glaze

For those of you who don’t already know, my father in law grows potatoes and onions for a living, which is why I am always excited to make recipes using either of those vegetables as a main ingredient– not just because I get them for free, but because they’re healthy and delicious too! I have wanted to try making an onion tart tatin for quite some time now… I don’t know why because I have never ever tried one before… in fact, until just now I had no idea what one even looked like! I just knew any recipe involving caramelized onions, puff pastry, goat cheese and a glaze of balsamic had to be delicious–and it really was! The title of this recipe sounds so gourmet and complicated, and yet it’s one of the simplest and quickest meals I have made since starting this Blog! I love it!! Here it is:

1 Tbsp butter
1 Tbsp sugar
2 medium-large onions
1 Sheet puff pastry
150ml balsamic vinegar
8 thin slices of goats cheese

Peel and slice the onions:
Gently fry in a little butter over a medium-to-high heat until the onions begin to colour – approximately 3-5 minutes. Leave to cool.
Wipe the remaining butter around the base of a clean, small, ovenproof frying pan and sprinkle the sugar over the butter. Place the cold, cooked onions on top of the sugar and butter in the pan.

Cut a disc of puff pastry ¾inch larger in diameter than the pan containing the onions, butter and sugar. Lay the pastry on top of the onions. The pastry should go up the side of the pan a little way, or over the edges to seal (you can see from my picture that I cut mine a little too short, so here’s NOT what to do!) Transfer the pan to the fridge and chill for one hour.

Preheat the oven to 350degF. Meanwhile, in a separate pan, reduce the balsamic vinegar over a medium-high heat for about 5-10 minutes to make a glaze.Remove the uncooked tart from the fridge and cook in the oven for 10-15 minutes until the pastry is cooked and golden. To turn out the tart, carefully place a plate over the pan and quickly turn the pan over (you may need to run a knife around the edge). The tart should be onion-side up, so the pastry has become the base.Place the slices of goats’ cheese on top of the tart, and drizzle with the balsamic glaze


Just a quick tip: make sure your pastry is really browned and kind of crispy. I took mine out too soon, because I hate the bitterness of darkened pastry, but it got a little bit soggy once I put the balsamic on it because it was slightly underdone.

Apart from that, this onion tart tatin was perfect! I mean, i’m hardly an expert because this is my very first one, but I can assure you, it’s not my last!! Such a great recipe–delicious and gourmet, yet so simple and effortless! I hope you try it!

Love Sarah