Ben Laurie blathering

Onion Tart Tatin

This is a great starter, very easy to make. I actually saw it made on TV, but the recipe he used doesn’t, in my experience, work. Here’s my version…


Puff pastry
Goats cheese

Make some caramel, and put it on the bottom of a baking tray (given that I usually screw up the caramel, you can probably get away with just putting butter and sugar on the tray). Slice whole peeled onions ringwise into slices around 3/4 inch thick. Cover the bottom of the tray with them (just one layer deep). Don’t be too thorough – you want some gaps. Cover with puff pastry – press the pastry down to fill any gaps, touching the caramel. Bake for about 30 mins at gas mark 7 – until the pastry is done.

Invert onto a serving dish – slice it up and on each portion put a chunk of goats cheese so it melts slightly. Serve hot.

Camilla reminds me that you’re supposed to serve it with reduced balsamic vinegar drizzled (as poncy chefs like to say) over the top. I forgot last time and it was fine but it’s not a bad idea.


  1. Mmm, sounds good. How much of each ingredient?

    Comment by Yoav Shapira — 1 Mar 2006 @ 17:43

  2. The ground rules are that I don’t generally measure things unless I’m working from a recipe. And if I’m working from a recipe I probably won’t post it!

    Certainly in this case I’d expect it to be highly tolerant of variance.

    Comment by Ben — 1 Mar 2006 @ 18:03

  3. So I finally made this, and of course it was a huge success (thanks, Ben). Recommend a softish caramel. Mine was too hard the first time until I added cream…stuck to the pan when inverted and hence there wasn’t enough of it. Second time I used a 16-inch round well-seasoned clay baking disk…1/2 c butter (1 stick), 1 c. sugar (superfine white, although 1/2 white and 1/2 brown would do nicely) and after melting I slowly whisked in 1/2 c. heavy cream. Used 2 medium-large red onions (saved the trimmings for another use) a whole package of organic puff pastry, trimmed to fit the circle. Cut up a 3″ diameter round of very soft goat’s cheese for the topping. Didn’t remember the Balsamic reduction, but that would have been swell drizzled over the top! Served 12 very nicely as a starter.

    Comment by Danese Cooper — 23 Sep 2006 @ 5:46

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