This onion tarte Tatin turns a handful of simple ingredients into a gorgeous savory tart with very little effort. Thick slices of red onion bake over brown sugar, herbs, Parmesan, and olive oil before the whole thing is flipped to reveal a beautifully caramelized topping. Underneath? Crisp, golden puff pastry.
Itโs sweet, savory, cheesy, and wonderfully flaky, making it an easy appetizer for entertaining, a flavorful side dish, or even a light lunch served with a fresh green salad.
What Is Onion Tarte Tatin?
A traditional tarte Tatin is a famous French upside-down tart in which fruit, most commonly apples, caramelizes underneath pastry before the dessert is inverted for serving. An onion tarte Tatin takes the same upside-down concept in a savory direction.
Here, red onions are arranged beneath puff pastry with brown sugar, Parmesan, herbs, and olive oil. As the tart bakes, the onions soften and caramelize while the pastry becomes crisp and golden.
Once inverted, the onions become the star of the tart, creating a striking topping with a delicious balance of sweetness and savory flavor.
Why Everyone Will Love This Recipe
Thereโs something particularly satisfying about flipping this tart and revealing those glossy, caramelized onions.
Made with store-bought puff pastry
Sweet and savory flavorCrisp, flaky crust
Beautiful presentation with minimal effort
Great for appetizers, brunch, or dinner
Only a handful of ingredients
Delicious warm or at room temperature
It looks impressive enough for guests but is simple enough for a weeknight.
Tips for the Perfect Onion Tarte Tatin
Cut the onions into fairly thick slices so they hold their shape during baking.
Try to keep the onion rings intact when transferring them to the pan.
Arrange the onions tightly because they shrink slightly as they cook.
Donโt use too much brown sugar; the onions already become naturally sweet as they roast.
Keep the puff pastry refrigerated until youโre ready to use it.
Tuck the pastry around the onions rather than stretching it.
Prick the puff pastry with a fork to control excessive puffing.
Bake until the pastry is deeply golden and crisp.
Let the tart rest for a few minutes before flipping, but don’t allow the caramelized onions to cool completely and stick to the pan.
Use a serving plate slightly larger than your baking pan to make flipping easier.
Frequently Asked Questions
What Kind of Onions Are Best for Tarte Tatin?
Red onions work particularly well because they have a naturally sweet flavor and develop a beautiful color when roasted. Yellow or sweet onions can also be used.
Can I Use Store-Bought Puff Pastry?
Absolutely. Ready-made puff pastry makes this recipe particularly quick and easy while still creating a beautifully flaky crust.
Why Do You Bake Tarte Tatin Upside Down?
Baking the filling underneath the pastry allows the onions to soften and caramelize directly against the bottom of the pan. Once inverted, that caramelized layer becomes the top of the tart.
What Herbs Go Well With Caramelized Onions?
Thyme is an especially good choice, but rosemary, sage, oregano, or a mixture of fresh herbs also works beautifully.
What Can I Serve With Onion Tarte Tatin?
Serve it with a green salad for a light lunch, or cut it into smaller portions as an appetizer. It also pairs well with roasted meats, grilled vegetables, or a cheese board.
Can I Add Other Cheese?
Yes. Gruyรจre, goat cheese, feta, blue cheese, or Pecorino can all work. Keep in mind that each will change the flavor of the finished tart.
How to Store
Allow leftover onion tarte Tatin to cool before transferring it to an airtight container. Refrigerate for up to 3 days. For the best texture, reheat slices in a 350ยฐF (175ยฐC) oven or air fryer until the pastry is hot and crisp again. The microwave works in a pinch, but it will soften the puff pastry.
How to Freeze
You can freeze the baked tart, although freshly baked puff pastry will always have the best texture. Let the tart cool completely, cut it into portions, and wrap each piece well before placing it in a freezer-safe container. Freeze for up to 1 month. Thaw in the refrigerator and reheat in the oven until the pastry is crisp and the onions are heated through.
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