by Abylene Chalmers
10 February 2025
Light Meals, Sides & Soups
Tomato & Red Onion Tarte Tatin
We grow red onions every summer, but I never seem to quite have enough of them, and I always end up wishing I had the foresight to sow consecutive plantings to spread the season out a bit longer. This year I have done just that, and I presently have a crop drying in the sun, and a second crop which was only planted six weeks ago. If you have a mild climate you might want to try this too, as onions can be planted throughout the year if conditions suit.
In this tarte tatin the onions are halved and caramelised in brown sugar and thyme, resulting in a deep flavour that works so well with the tomatoes. If you can get hold of black garlic essence, it gives a nice change in flavour, but balsamic vinegar works beautifully too.
This recipe makes enough for one medium sized tarte tatin that will comfortably feed four as a lunch or light dinner. You may want to increase the amounts or make two if you are serving to a larger amount of people.
Tomato & Red Onion
Tarte Tatin
Serves 4
Ingredients
50 grams butter
2 tablespoons brown sugar
2 tablespoons black garlic essence OR balsamic vinegar
1 tablespoon water
2 small red onions, cut into 1.5 centimetre thick rounds
Small handful fresh thyme
25 grams butter
4 sheets filo pastry
7 small tomatoes /200 grams, cut in half lengthways
Freshly cracked black pepper
Method
Preheat oven to 180.C
Melt the first measure of butter in a cast iron skillet that is suitable for the oven. Add the sugar, stirring to dissolve. Pour in the black garlic essence and water, then top with the onion rounds, keeping the circles of onion together. Sprinkle with thyme and cover. Cook for 5 minutes on medium heat.
While the onions are cooking prepare the filo. Melt the butter. Take four sheets of pastry and cut them in half width ways, so that each piece will fit comfortably over the skillet. Take one sheet and using a pastry brush, butter it generously. Place the next sheet of pastry on top, and repeat. Keep layering the pastry and butter until you have used up all the eight pieces of filo. Place a tea towel over the pastry stack, and ensure you still have a bit of melted butter left over to brush on top later.
Remove the lid from the onions and gently turn them over, using tongs so the circles don’t fall apart. Arrange the tomato slices cut side down around the onions. Grind some fresh black pepper over the top. Let the sauce bubble around the tomatoes and onions, and when it begins to caramelise, place the prepared filo pastry over the top, carefully tucking the edges under the filling using a knife or spoon to fold it under.
Brush with the remaining melted butter and spike a few holes in the top of the pastry. Place into the middle of the oven. Cook for 25 minutes until the pastry is golden brown.
To serve, find a plate that is slightly bigger in dimension than the skillet. Place the plate on top of the skillet and using oven gloves, flip it all over in a fast and confident motion, releasing the tarte tartin onto the plate.
Let cool slightly before eating and serve alongside some crusty bread and a fresh seasonal salad.
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