Onion Tarte Tatin


  • Shallots (8-9 shallots; peeled and cut into halves) [I used a 8-inch skillet]
  • Garlic (1 teaspoon; minced)
  • Rosemary (2 teaspoons; chopped)
  • Sage (2 teaspoons; chopped)
  • Thyme (2 teaspoons plus some for garnish)
  • Balsamic Vinegar (2 tablespoons)
  • Port Wine (1 tablespoon)
  • Salt (1/2 tablespoon)
  • Puff Pastry (1 sheet; rolled out to cover your skillet)
  • Sharp Cheddar (1 cup)
  • Parmesan Cheese (grated; for garnish)
  • Butter (1 stick; 1/2 cup)


Preheat the oven to 190°C/375°F.

Place a oven proof skillet on medium heat and melt the butter in it. Once the butter is melted turn the heat down to low making sure the butter doesn’t burn. Add the minced garlic and the chopped herbs (rosemary, sage and thyme) and give it all a stir.

Arrange the shallots cut side down in the pan, in a circular pattern. Season with salt and fry for 10-15 minutes, over a medium heat until caramelized and softened on the side.

Add the balsamic vinegar and port to the pan and cook for a further 5 minutes until reduced and syrupy.

Scatter the cheese over the shallots and then place the puff pastry over the pan, completely cover the shallots and tuck the pastry in at the sides.

Place in the preheated oven and bake for 15 – 20 minutes.

Allow to cool in the pan slightly for approximately 5 minutes. Place a large plate over the top of the pan and turn it over to remove the tarte from the pan. Garnish with fresh thyme and grated parmesan and serve immediately.


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