Red onion tarte Tatin recipe

Name: Red onion tarte Tatin
Yield: Serves 6
Ingredients: 10 small to medium red onions, halved lengthways; 3 tbsp extra-virgin olive oil; 2 garlic cloves, finely chopped; 1 x 375g pack lighter ready-rolled puff pastry; 60g (2 1/2oz) caster sugar; 2 tbsp balsamic vinegar; handful thyme leaves, chopped, plus extra sprigs to garnish; 6 pitted black olives, halved; 75g (3oz) Parmesan, finely grated

Roasted sweet red onion encased in a buttery puff pastry and coated in a thyme syrup makes for a delicious vegetarian main.

See method

Serves 6
10 mins to prepare and 1 hour 5 mins to cook and 5 mins to cool
394 calories / serving

Shop your ingredients

Tesco Red Onions Pack 1Kg
80p Clubcard Price
(£0.80/kg)
Offer valid for delivery from 06/10/2026 until 19/10/2026
10 small to medium red onions, halved lengthways
£0.95
£0.95/kg
Tesco Extra Virgin Olive Oil 250Ml
3 tbsp extra-virgin olive oil
£3.40
£13.60/litre
Tesco Garlic 4 Pack
Aldi Price Match
2 garlic cloves, finely chopped
£0.87
£0.22/each
Tesco Reduced Fat Puff Pastry 320g
1 x 375g pack lighter ready-rolled puff pastry
£0.99
£3.09/kg
Silver Spoon Caster Sugar 1Kg
60g (2 1/2oz) caster sugar
£2.25
£2.25/kg
Tesco Balsamic Vinegar Of Modena 250Ml
2 tbsp balsamic vinegar
£1.65
£6.60/litre
Tesco Fresh Cut Thyme 20G
Aldi Price Match
handful thyme leaves, chopped, plus extra sprigs to garnish
£0.50
£25.00/kg
Tesco Pitted Black Olives 330G
6 pitted black olives, halved
£1.10
£6.75/kg DR.WT
Creamfields Grated Grana Padano 100G
75g (3oz) Parmesan, finely grated
£1.65
£16.50/kg

Method

Preheat the oven to gas 6 1/2, 210°C, fan 190°C. Put the onions in a roasting tin and spoon over the oil. Season. Roast for 20 minutes, adding the garlic for the final 5 minutes. Set aside until needed.
On a lightly floured surface, roll out the pastry to fit a 28cm (9 1/2in) tarte tatin tin. Transfer to a plate lined with nonstick paper and chill until needed.
In a pan, mix the sugar with 30ml (1fl oz) water and stir over a low heat until the sugar dissolves. Bring to a boil and cook, without stirring, until caramelised. Remove from the heat and whisk in the vinegar and thyme, then carefully pour the syrup into the tin.
Arrange the onions in the tin, packing them in tightly. Dot the olives around the onions and scatter over the Parmesan. Lay the pastry over the onions, tucking the edges neatly inside the pan.
Bake for 25-30 minutes. Remove from the oven and allow to sit for 5 minutes. To turn it out, put a plate over the tin and, using two oven mitts, invert the tart onto the plate. Garnish with a few sprigs of thyme.