Tarte Tatin aux Oignons de Roscoff, Crème Fraîche
Tarte Tatin aux Oignons de Roscoff, Crème Fraîche
Ingredients
For the Roscoff Onion Tatin
- 2 tablespoons unsalted butter, softened
- 2 tablespoons granulated sugar
- 4 Roscoff onions, halved lengthwise
- 1 sheet puff pastry, round, 9-inch diameter
- 1 tablespoon sherry vinegar
- 1/4 teaspoon Maldon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked, or to taste
For the Crème Fraîche Dressing
- 1/2 cup crème fraîche
- 1 lemon, zested and juiced
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350
- 2
Generously coat the bottom and sides of a small, oven-safe, round pan (approximately 8-9 inches in diameter) with the softened unsalted butter.
⏱️ 2 min
- 3
Sprinkle the granulated sugar evenly over the buttered bottom of the pan.
⏱️ 1 min
- 4
Arrange the halved Roscoff onions cut-side down in a circular pattern over the butter and sugar, ensuring they fit snugly.
⏱️ 5 min
- 5
Place the pan over medium-high heat on the stovetop. Cook for 5-7 minutes, or until the butter and sugar begin to caramelize and bubble around the edges of the onions.
⏱️ 7 min
- 6
Carefully pour the sherry vinegar over the onions in the pan. Continue to cook for another 1-2 minutes, allowing the vinegar to reduce slightly.
⏱️ 2 min
- 7
Carefully place the round puff pastry sheet over the onions, pressing down gently to cover them completely. Score the center of the pastry with a small 'X' using a knife to allow steam to escape.
⏱️ 3 min
- 8
Transfer the pan to the preheated oven and bake for 15 minutes, or until the pastry is golden brown and puffed.
⏱️ 15 min•🌡️ 350
- 9
While the tarte is baking, prepare the crème fraîche dressing. In a small bowl, combine the crème fraîche, lemon zest, lemon juice, chopped chives, and chopped parsley. Stir well to combine.
⏱️ 5 min
- 10
Once baked, carefully remove the tarte from the oven. Let it cool in the pan for 2-3 minutes.
⏱️ 3 min
- 11
Place a serving plate upside down over the pan. Using oven mitts, carefully and confidently invert the tarte onto the plate. If any onions stick, gently re-arrange them.
⏱️ 1 min
- 12
Finish the Tarte Tatin with a sprinkle of Maldon sea salt and freshly cracked black pepper.
⏱️ 1 min
- 13
Serve the Tarte Tatin warm, with a dollop of the herb crème fraîche dressing on the side and a fresh green salad, if desired.
Kitchen Tools
Nutrition Facts (per serving)
Tarte Tatin aux Oignons de Roscoff, Crème Fraîche
Ingredients
For the Roscoff Onion Tatin
- 2 tablespoons unsalted butter, softened
- 2 tablespoons granulated sugar
- 4 Roscoff onions, halved lengthwise
- 1 sheet puff pastry, round, 9-inch diameter
- 1 tablespoon sherry vinegar
- 1/4 teaspoon Maldon sea salt, or to taste
- 1/4 teaspoon black pepper, freshly cracked, or to taste
For the Crème Fraîche Dressing
- 1/2 cup crème fraîche
- 1 lemon, zested and juiced
- 1 tablespoon fresh chives, finely chopped
- 1 tablespoon fresh parsley, finely chopped
Instructions
- 1
Preheat your oven to 350°F (175°C).
⏱️ 5 min•🌡️ 350 - 2
Generously coat the bottom and sides of a small, oven-safe, round pan (approximately 8-9 inches in diameter) with the softened unsalted butter.
⏱️ 2 min - 3
Sprinkle the granulated sugar evenly over the buttered bottom of the pan.
⏱️ 1 min - 4
Arrange the halved Roscoff onions cut-side down in a circular pattern over the butter and sugar, ensuring they fit snugly.
⏱️ 5 min - 5
Place the pan over medium-high heat on the stovetop. Cook for 5-7 minutes, or until the butter and sugar begin to caramelize and bubble around the edges of the onions.
⏱️ 7 min - 6
Carefully pour the sherry vinegar over the onions in the pan. Continue to cook for another 1-2 minutes, allowing the vinegar to reduce slightly.
⏱️ 2 min - 7
Carefully place the round puff pastry sheet over the onions, pressing down gently to cover them completely. Score the center of the pastry with a small 'X' using a knife to allow steam to escape.
⏱️ 3 min - 8
Transfer the pan to the preheated oven and bake for 15 minutes, or until the pastry is golden brown and puffed.
⏱️ 15 min•🌡️ 350 - 9
While the tarte is baking, prepare the crème fraîche dressing. In a small bowl, combine the crème fraîche, lemon zest, lemon juice, chopped chives, and chopped parsley. Stir well to combine.
⏱️ 5 min - 10
Once baked, carefully remove the tarte from the oven. Let it cool in the pan for 2-3 minutes.
⏱️ 3 min - 11
Place a serving plate upside down over the pan. Using oven mitts, carefully and confidently invert the tarte onto the plate. If any onions stick, gently re-arrange them.
⏱️ 1 min - 12
Finish the Tarte Tatin with a sprinkle of Maldon sea salt and freshly cracked black pepper.
⏱️ 1 min - 13
Serve the Tarte Tatin warm, with a dollop of the herb crème fraîche dressing on the side and a fresh green salad, if desired.