Spring Onion Tarte Tatin
A beautiful and hearty dish that shines as a light main course with a lemony salad of raw radish and fennel or as a decadent side to roast beef. With a dish this simple, quality ingredients make all the difference.
Chef Clayton Allen
Spring Onion Tarte Tatin
Ingredients:
Pรขte Brisรฉe (Pie Dough) - Yields enough for one tart
-500g Bread flour
-400g Cold butter, cubed
-6g Salt
-110g Ice water
Instructions:
1. Mix: In a food processor, pulse flour, butter, and salt until crumbly. Add ice water, a little at a time, pulsing until the dough just comes together. Turn onto a counter, press into a thick disk, wrap tightly, and chill for at least 2 hours (or freeze for later).
2. Roll: When ready to assemble, roll chilled dough on a floured surface to ยผ-inch thick. Transfer to a parchment-lined sheet tray and chill for at least 20 minutes before baking.
Ingredients:
Onion Filling
- 4โ5 Bunches spring onions, greens separated and minced, bulbs cut into ยฝ-inch rings (Substitute 3 large white onions, cut into rings if needed)
- 4 Tbsp. Butter
- 4 Cloves garlic, minced
- 1 Tbsp. Honey
- 1 Tbsp. Chopped thyme
-ยฝ Cup Pecorino, grated
- 1 Egg, beaten (for egg wash)
- Salt, to taste
Instructions:
1. Blanch the onion rings: Bring a large pot of heavily salted water to a boil. Cook onions for 2 minutes, then drain and pat dry. Keep rings intact.
2. Caramelize: Melt butter in an oven-safe sautรฉ pan over medium heat. Once sizzling, arrange onions cut-side down in a single layer. Let them brown.
3. Season: Sprinkle with garlic, honey, thyme, and a generous pinch of salt. Let cook briefly, then top with grated Pecorino.
4. Assemble: Lay the rolled-out dough over the onions, gently tucking the edges down the sides of the pan. Brush with egg wash and sprinkle with flaky sea salt.
5. Bake: Bake at 425ยฐF for 25 minutes, until golden brown.
6. Flip & Finish: Let cool 10 minutes, then invert onto a plate so the onions are face up. Garnish with olive oil, chopped onion tops, and more Pecorino.
Serve warm and enjoy.