Onion Tart Tatin | Savoury Tarte

A few weeks ago we were having friends over for dinner. It was at the same time that I was recipe testing in order to review James’s Desserts. I had some lovely Italian onions in my pantry that needed using up and I decided to make a tart tatin with them. This to me would be a great accompaniment to the roast chicken I was making. I like to be able to cook dinners during the week that are not too fussy as I don’t have much time for preparation beforehand. When entertaining I also want to spend as little time in the kitchen as possible as I want to be with my guests. A tatin for dessert has always worked for me in this regard, as it can be prepared ahead of time. And so, I knew for sure that a savoury tatin would be perfect as well. The onions come out sweet and soft and unctuous. The morning before I posted the review for James’s Desserts showing my onion tart tatin, Sam published a recipe for easy roasted onions with thyme. I was going to delay this post as Sam and I have some of the same readers, but she asked if I would please publish it so that she can link to it in her series on onion recipes. I hope you enjoy this as much as we did.

what would you serve your onions with?

Onion Tart Tatin

Onion Tart Tatin

Recipe Category: Vegetarian
All Rights Reserved: an original recipe from Lavender and Lime


  • 1 portion puff pastry cut to size, left in the fridge until you need it
  • 25 g butter
  • 5 mls olive oil
  • 5 sprigs thyme, leaves picked
  • 7 Italian cipollini onions, peeled and trimmed, but don't cut the entire stalk section off
  • Salt and freshly ground black pepper to season
  • Balsamic vinegar for drizzling


  • Preheat the oven to 150° Celsius
  • Place the butter into an omelette pan and allow to melt
  • Add the olive oil and the thyme
  • Season the onions and place stalk side down into the pan
  • Bake in the oven for 20 minutes
  • Remove and turn the onions over – you want the stalk side facing up and the cut side facing down
  • Drizzle with balsamic vinegar
  • Bake in the oven for 20 minutes
  • Leave to cool before covering with the pastry
  • You can leave this in the fridge until you are ready to bake it
  • Preheat the oven to 200° Celsius
  • Bake for 25 minutes
  • Allow to cool slightly before turning over onto a serving plate

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