Three onion and cheese tarte Tatin recipe

Name: Three onion and cheese tarte Tatin
Yield: Serves 6
Ingredients: 320g pack ready-rolled puff pastry; 15g butter; 2 small red onions, cut into 2cm rounds; 1 leek, cut into 2cm rounds; 10 shallots, trimmed and peeled; 3 tbsp light brown soft sugar; 4 fresh thyme sprigs, leaves picked; 1 tbsp balsamic vinegar; 40g vegetarian blue Stilton, crumbled

Created by The Tesco Recipes team

Here's a stunning veggie main for your Christmas dinner that's a doddle to make. This tart features a trio of red onions, leek and shallots to make a gorgeous caramelised topping, reminiscent of the classic French dessert tarte Tatin. To make this dish vegan, swap the butter for 1 tbsp oil and substitute the Stilton for a vegan cheese, or omit entirely.

See method

Serves 6
Takes 1 hr
184 calories / serving

Shop your ingredients

Tesco Ready Rolled Puff Pastry 320G
Aldi Price Match
320g pack ready-rolled puff pastry
£0.99
£3.09/kg
Tesco British Unsalted Butter 250G
Aldi Price Match
15g butter
£1.85
£7.40/kg
Tesco Red Onions Loose
Aldi Price Match
2 small red onions, cut into 2cm rounds
£0.20
£0.95/kg
Tesco Leeks Loose
Aldi Price Match
1 leek, cut into 2cm rounds
£0.69
£2.74/kg
Tesco Shallots Onions 400G
£1.00 Save 25% Clubcard Price
(£2.50/kg)
Offer valid for delivery from 22/09/2026 until 05/10/2026
10 shallots, trimmed and peeled
£1.35
£3.38/kg
Tesco Light Brown Soft Sugar 500g
3 tbsp light brown soft sugar
£2.00
£4.00/kg
Tesco Fresh Cut Thyme 20G
4 fresh thyme sprigs, leaves picked
£0.50
£25.00/kg
Tesco Balsamic Vinegar Of Modena 250Ml
1 tbsp balsamic vinegar
£1.65
£6.60/litre
1912 Artisan Blue Stilton Cheese 150G
40g vegetarian blue Stilton, crumbled
£3.00
£20.00/kg

Method

Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and, using a plate 23cm in diameter as a template, cut out a circle of pastry. Chill in the fridge until needed, saving the trimmings for another occasion.
Melt the butter in a shallow, ovenproof frying pan with a 20cm base over a medium heat. Add the onions, leek and shallots, trimmed-side down, and cook for 7-8 mins until lightly caramelised. Turn the vegetables over, arranging in a tightly-packed single layer, then sprinkle over the sugar, thyme (saving a few leaves to garnish) and balsamic vinegar and cook for 5-6 mins until the sugar is bubbling. Carefully drape the pastry over the vegetables and use the back of a dessertspoon to tuck it in around the edges of the pan. Cut a 1cm cross into the middle for a steam hole and bake for 30-35 mins until the pastry is evenly golden, crisp and risen.
Once baked, cool in the pan for 2 mins, then place a baking tray larger than the pan over the tart and carefully, but confidently, flip out onto the tray. Top with the Stilton, then bake for 1-2 mins until melted before sliding onto a serving plate and garnishing with a grind of black pepper and the reserved thyme leaves.

See more Vegetarian Christmas dinner recipes

Tip
You can make this up to 3 days ahead. Store in an airtight container in the fridge and reheat in a preheated oven at gas 6, 200°C, fan 180°C on a baking tray for 8-10 mins until crisp and piping hot.
Freezing and defrosting guidelines
In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.