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Red Onion Tarte Tatin

A Buttery, Caramelised Classic with a Garden Twist
 

There’s something quietly theatrical about turning out a tarte tatin—the golden pastry, the glossy layers beneath, the little gasp of delight as it lifts from the pan. This savoury version celebrates sweet, slow-cooked red onions and the soft tang of goat’s cheese, wrapped in flaky puff pastry and baked to rich, caramelised perfection.

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It’s a dish that feels special yet unpretentious—perfect for late summer gatherings, a warm autumn lunch, or simply a night when you want something beautiful without fuss.  We have also add the extra step of making your own ruff puff for those that want to give this a try.

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INGREDIENTS - serves 6

  • 4–5 medium red onions, peeled and sliced into thick rounds or wedges

  • 1 tbsp olive oil

  • 25g unsalted butter

  • 2 tbsp balsamic vinegar

  • 1 tbsp soft brown sugar

  • 100g soft goat’s cheese (such as chèvre or Capricorn), torn into small pieces

  • 1 sheet all-butter puff pastry (approx. 320g), chilled

  • A few sprigs of fresh thyme or rosemary (optional)

  • Sea salt and freshly ground black peppe

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INGREDIENTS - ruff puff pastry

  • 225g plain flour

  • ½ tsp fine sea salt

  • 200g cold unsalted butter, cut into small cubes

  • 100ml very cold water (you may not need it all)

  • Extra flour, for rolling

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HOW TO 

  • Preheat & prep – Heat your oven to 200°C (180°C fan) or Gas Mark 6. Have a 20–23cm ovenproof frying pan or tart tin ready.

  • Caramelise the onions – In your pan, heat the olive oil and butter over medium heat. Add the red onions and cook gently for 15–20 minutes, turning occasionally, until they begin to soften and caramelise at the edges.

  • Add sweetness & depth – Stir in the balsamic vinegar and brown sugar. Season with salt and pepper and cook for another 5 minutes until sticky and glossy. Turn off the heat.

  • Arrange & top – If using a frying pan, simply arrange the onions nicely (they’ll be the top when flipped). Scatter goat’s cheese and thyme or rosemary over the onions.

  • Add the pastry – Lay the puff pastry over the top, tucking the edges down around the onions like a soft blanket. Use a knife to make a couple of small slits in the top to let steam escape.

  • Bake until golden – Place in the oven and bake for 25–30 minutes, or until the pastry is puffed, golden, and crisp.

  • The big reveal – Let rest for 5 minutes, then place a serving plate over the pan and carefully invert the tart. Lift away the pan and admire your handiwork!

  • Serve with joy – Best enjoyed warm, with a simple salad of peppery leaves or steamed greens and a drizzle of vinaigrette.

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Nutritional Advice (per serving, approx.):

  • Calories: ~340 kcal

  • Protein: 7g

  • Carbohydrates: 28g

  • Fat: 22g

  • Fibre: 2–3g

  • Calcium & Vitamin C: Red onions and goat’s cheese provide a lovely boost

  • Low sugar, high flavour: Naturally sweet onions and tangy cheese create richness without needing added sweetness

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This tart feels indulgent but is full of balance—flaky, creamy, and sharp in all the right places. And if you're lucky enough to have any leftovers, it's just as delicious cold the next day.

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HOW TO - RUFF PUFF

  • Start cold – Pop your butter and even your flour in the fridge (or freezer for 5 mins) before starting. Cold ingredients = good layers.

  • Mix dry ingredients – In a large bowl, stir together the flour and salt.

  • Add the butter – Tip in the cold, cubed butter. Using your fingertips, gently rub in about one-third of the butter, leaving the rest in fairly large chunks—this creates those flaky pockets.

  • Bring the dough together – Add the cold water a little at a time, mixing with a blunt knife or your hands until a shaggy dough forms. Don’t overwork it. You want streaks of butter still visible.

  • Roll and fold (x3) – On a floured surface, roll the dough into a long rectangle, about 3 times as long as it is wide. Fold the bottom third up, then the top third down over it (like folding a letter). Turn the dough 90°, roll out again, and repeat the folding. Do this three times in total. If the dough starts to feel soft, chill it between turns.

  • Chill – Wrap the finished dough and chill for at least 30 minutes before using. You can also make it a day ahead.

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TIPS: 

  • Use a light hand—overmixing or warming the butter will make the pastry dense.

  • If it’s a hot day, chill between every roll and fold.

  • Freeze any extra dough; it keeps beautifully for up to 2 months.

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