Good Housekeeping//Hearst Owned

Red Onion Tarte Tatin

Name: Red Onion Tarte Tatin
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 12
Ingredients: 50 g (2oz) butter; 2 tbsp. olive oil; 1 (2 1/2lb) whole red onions, thinly sliced into rounds; 1 tbsp. light muscovado sugar; 175 mL (6fl oz) white wine; 4 tsp. white wine vinegar; 1 tbsp. chopped fresh thyme, plus extra to garnish; 450 g (1lb) puff pastry; Plain flour to dust

There's nothing more rewarding than making a dish like this red onion tarte tatin in advance, ready to serve up later on.

By The GH Kitchen TeamPublished: 13 October 2006

Jump to recipe

Advertisement - Continue Reading Below

Yields:

Prep Time:

15 mins

Cook Time:

35 mins

Total Time:

50 mins

Cal/Serv:

230

Ingredients

50 g (2oz) butter
2 Tbsp. olive oil
1 (2 1/2lb) whole red onions, thinly sliced into rounds
1 Tbsp. light muscovado sugar
175 ml (6fl oz) white wine
4 tsp. white wine vinegar
1 Tbsp. chopped fresh thyme, plus extra to garnish
450 g (1lb) puff pastry
Plain flour to dust

Directions

1. Step 1
  Preheat oven to 220°C (200°C fan) mark 7. Lightly grease two 23cm (9in) nonstick sandwich tins with a little of the butter and set aside.
2. Step 2
  Melt the remaining butter with the oil in a large, nonstick frying pan. Add the onions and sugar. Fry for 10-15min or until soft and golden.
3. Step 3
  Add wine, vinegar and thyme. Bring to the boil; bubble until the liquid has evaporated. Season, then divide onion mixture between tins. Leave to cool.
4. Step 4
  Halve the pastry. Roll out each piece thinly on a lightly floured surface into a rough round shape that's just larger than the sandwich tin. Put the pastry over the onion mixture and tuck in the edges. Prick the dough all over with a fork.
5. Step 5
  Cook the tarts for 15-20min or until the pastry is risen and golden. Take out of the oven and put a large warm plate over the pastry. Turn over and shake, holding the tin in place. Remove tin. Cut into wedges and serve scattered with thyme. Serve with a green herb salad.

Per Serving:

Calories: 230
Total carbs: 22 g
Sugars: 1 g
Total fat: 15 g
Saturated fat: 6 g

The GH Kitchen Team

The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor ⁠Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce ⁠Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time