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Onion Tart Tatin

Author: 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 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