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onion tarte tatin
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5 from 1 vote

Caramelized onion tarte tatin

A classic French onion tarte, revisited with goat cheese, figs, and olives
Prep Time15 minutes
Cook Time50 minutes
Rest time5 minutes
Total Time1 hour 10 minutes
Course: Dinner
Cuisine: French
Keyword: figs, goat cheese, olives, onions
Servings: 3

Equipment

  • Oven-safe pan 27 cm (10.6 in) diameter (see note 1)

Ingredients

  • 500 g (17.6 oz) onion
  • 50 g (3 ½ tbsp) butter
  • 1 tbsp demerara sugar
  • ½ tsp salt
  • Black pepper to taste
  • 1 tsp dried thyme
  • ½ tsp caraway seeds
  • 4 dried figs about 65 g
  • 50 g (1.8 oz) pitted green olives chopped (see note 2)
  • 100 g (3.5 oz) fresh goat cheese
  • 1 puff pastry cut to the shape of your pan

Instructions

  • Preheat the oven to 220 °C with a large baking sheet (or pizza stone) in the oven. The pan will be placed on top of this baking sheet later.
  • Start caramelizing the onions in the pan: Cut the onion vertically into slices about 6 mm (1/4-inch) thick.
  • In a wide oven-safe pan (mine was 27 cm (10.6 inch) diameter), melt the butter over medium-low heat, add the onions and the sugar. Cook for 15 minutes, stirring from time to time to help avoid burning the onions. You may also add a spoonful of water as necessary to avoid burning if the pan dries out.
  • Add the other ingredients to the veg: Add the salt, black pepper, dried thyme, caraway seeds, and dried figs. Cook another 5 minutes or until the onions have taken on a nice golden color, but not totally caramelized.
  • Stir in the chopped olives. Crumble in the fresh goat cheese. Don’t stir too much at this point to keep the goat cheese chunks intact.
  • Put on the pastry: Lay the pastry over the vegetables in the pan, and tuck in the edges. Cut 4 little slits in the top of the dough to let steam escape.
  • Bake: Place the pan in the oven on top of the baking sheet, and bake in the lower half of the oven at 220 °C for 25 minutes, or until the crust is golden brown.
  • Take the pan out of the oven, and let rest for 5 minutes before turning out onto a large plate or cutting board. (See note 3)

Notes

  1. If you use a larger pan, the filling layer will be thinner. Feel free to increase the amount of filling accordingly.
  2. Choose an oil-packed or deli-style variety rather than canned olives.
  3. To help avoid burning your hand if you forget the pan handle is hot, try putting an oven mitt over the handle as a reminder!