Description
Rustic French onion tarte tatin brings classic Parisian elegance to your table with caramelized onions nestled in buttery, golden pastry. Layers of rich flavor and delicate texture promise a sophisticated culinary experience you’ll savor with each delightful bite.
Ingredients
Scale
Onions:
- 3 large yellow onions (2 cut into thick wedges, 1 thinly sliced)
- 2 shallots, thinly sliced
- 1 large red onion, thinly sliced
Liquids and Seasonings:
- 1/3 cup (80 milliliters) beef stock
- 2 tablespoons (30 milliliters) balsamic vinegar
- 1/3 cup (80 milliliters) red wine
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried thyme
- 1 tablespoon grainy Dijon mustard
- Salt and pepper, to taste
Dairy and Binding Ingredients:
- 3 tablespoons (45 grams) unsalted butter
- 3 tablespoons (45 grams) cane sugar
- 1 cup (100 grams) Gruyere cheese, grated
- 2 tablespoons chopped chives
Instructions
- Create a buttery shortcrust pastry by blending flour, cold butter, and salt in a food processor. Gradually incorporate cold water until the mixture forms a crumbly texture.
- Shape the dough into a compact disk, encase in plastic wrap, and refrigerate for a minimum of 2 hours to ensure optimal texture.
- Heat olive oil in a skillet over medium-low temperature. Sauté shallots, red and yellow onions, stirring consistently for 20 minutes until achieving a light golden hue.
- Enhance the onion mixture with salt, wine, stock, balsamic vinegar, cayenne, nutmeg, and thyme. Simmer until liquid reduces by half, approximately 10 minutes, then incorporate a tablespoon of butter.
- Gently roll out the chilled pastry and trim to match the skillet’s dimensions. Delicately fold edges, perforate with a fork, and spread Dijon mustard across the surface.
- Melt butter in a 10-inch skillet and dust with sugar. Meticulously arrange onion wedges in a uniform layer, cooking for 6-8 minutes until sugar caramelizes to a rich golden color.
- Fill remaining spaces with the prepared caramelized onion mixture, continuing to cook for an additional 12 minutes.
- Generously sprinkle Gruyere cheese over the onions, then carefully drape the prepared pastry crust on top.
- Preheat oven to 400°F (200°C). Bake for 35-45 minutes until the crust transforms into a gloriously golden-brown masterpiece.
- Craft a luxurious glaze by reducing wine, balsamic vinegar, and stock to one-third its original volume. Finish by whisking in cold butter for a silky texture.
- Immediately invert the tarte tatin onto a serving plate to prevent sticking. Elegantly drizzle with prepared glaze and garnish with freshly chopped chives.
Notes
- Chill the dough thoroughly to ensure a flaky, tender crust that doesn’t shrink during baking.
- Use a mix of onion varieties for deeper, more complex flavor profiles and textural contrast.
- Control caramelization carefully by maintaining medium-low heat to prevent burning while developing rich, sweet undertones.
- Substitute gluten-free flour for a celiac-friendly version without compromising the tart’s delicate texture.
- Prep Time: 2 hours 45 minutes
- Cook Time: 55 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Baking
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 330 kcal
- Sugar: 15 g
- Sodium: 350 mg
- Fat: 22 g
- Saturated Fat: 13 g
- Unsaturated Fat: 8 g
- Trans Fat: 0.2 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 14 g
- Cholesterol: 50 mg