Spring Onion Tarte Tatin

I enjoy preparing tarts a lot. I know; I must have said that multiple times. But it’s true. My legendary love for Tarte Tatin grew even more when I started using this technique for savory applications. 
I was at the grocery store shopping with my meticulously written list when I saw the spring onions. They were too pretty not to take them home with me! I had to prepare a dish that will make them shine. Their flavors and colors did not disappoint. I have prepared onion tartes Tatin a few times before that but this “spring onion” version is the absolute best.

The flavors are sweet and the balsamic aromas compliment the sweetness of the onions. The herbs add a needed touch to brighten everything up. I like to use lemon thyme and strong peppery oregano to balance the overall caramelized notes of this dish.

I love this tart when entertaining. It doesn’t have to be prepared at the last minute. You can make it earlier in the day, warm it up in a hot oven or serve it at room temperature. It’s wonderful.

I use a fig balsamic vinegar. If it’s hard to find in your area, you can always substitute with regular balsamic vinegar.
You can serve it as a main dish with a side of green salad or as an appetizer when entertaining. It’s “pretty delicious”.

Bon Appétit! 

Spring Onion Tarte Tatin

Recipe credits: Rafaella Sargi
Serves 6 to 8

1 tablespoon extra virgin olive oil
1 tablespoon unsalted butter
12 to 16 spring onions, green part removed and cut lengthwise in two
¼ cup granulated sugar
3 tablespoons unsalted butter
3 tablespoons fig balsamic vinegar (or regular balsamic vinegar)
2 tablespoons fresh thyme
2 tablespoons fresh oregano
1 ready to use puff pastry sheet (store bought)

Prep all the ingredients.
You will need a large frying pan, a plate with paper towel, a large Tatin pan (or you can use the frying pan as long as it is oven proof) and a shallow serving dish.

Heat the oven to 375F (190C)
Butter the Tatin baking dish. Set aside.

In a large frying pan, over medium-high heat, 1 tablespoon of each: olive oil and butter. Let it heat up and melt. Add the spring onions cut side down and let cook for a few minutes until the onions start to soften and the cut side is lightly golden. Flip the onions and let them cook for 2 to 3 minutes. Remove the cooked onions from the pan, place them on the paper towel (to let them drain any fat excess) and set aside.

In the same hot frying pan, put the sugar and let it slowly melt on medium-low heat. Add the butter (be careful you can burn yourself!), mix well and stir in the fig balsamic vinegar. Let the caramel thicken a little bit season with salt and pepper and pour it in the prepared Tatin dish.

Place the onions, cut side down, on top of the caramel. Place them in a nice pattern. Sprinkle with half of the herbs. Roll out the puff pastry dough and place it on top of the onions. Tuck the dough edges between the onions and the side of the pan. Almost like wrapping the onion from all sides. A spoon can be helpful.

Bake for 30 to 40 minutes until golden.
Remove the tart from the oven, take the shallow serving dish, place it face down on the pie, hold both the serving dish and the pan tightly with your hands and flip them upside down. Be careful the bobbly hot caramel can easily burn you! Sprinkle with the remaining herbs.

Serve warm or at room temperature.