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Red onion tarte tatin

Another elegant classic from the man with a certain 'je ne sais quoi'.


  • 225g puff pastry

  • 2 large red onions

  • 500 ml robust, deeply-coloured red wine

  • 2 tbsp red wine vinegar

  • 4 tsp balsamic vinegar

  • 1 tsp chopped rosemary

  • dash of port

  • 4 tbsp clear honey

  • soft goats cheese – for top of tarts - must be runny like brie so it melts and goes gooey on top of tarts

  • rocket to garnish


  • 1.

    Preheat the oven to 220°c.

  • 2.

    Roll pastry out to about 3mm thick. Cut circles about 10 cm and keep in the fridge until required.

  • 3.

    Remove the outside skin from the onions, leaving the base and stalk intact.

  • 4.

    Peel the next outer layers of the onion, and halve each one across the middle.

  • 5.

    Pour the wine into a pan, add the red wine vinegar, balsamic and herbs and season with salt and pepper.

  • 6.

    Place the onions in cut side down. Bring to a simmer, and then continue simmering for 30 minutes, then add the port.

  • 7.

    As the wine reduces, roll the onions around from time to time until they are well coated and almost tender in the centre.

  • 8.

    Place the onion halves on a rack placed over the pan and leave until cold and dry. Trim off the roots and stalk.

  • 9.

    Line four medium-sized pastry cutters with greaseproof paper followed by a spoonful of honey.

  • 10.

    Place an onion half, flat side down, on top.

  • 11.

    Followed this with a circle of pastry making sure you join the edges of the pastry so the filling doesn’t spill out.

  • 12.

    Cook in the oven for about 25 minutes until the pastry is golden brown, risen and the edges are caramelized.

  • 13.

    Remove the tatins from the oven and with a spatula carefully flip them over, onion side up.

  • 14.

    Place the goats cheese on top and grill to melt the cheese.

  • 15.

    Serve with rocket on the side.

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