Mini tarte tatin of cipollini onions
- Vegetarian
- Difficulty: Average
- Prep time: 30 min
- Cook time: 40 min
- Makes: 8 pieces
PRESENTATION
If you’re looking to switch things up with a French classic, try this mini tarte tatin that goes savory with borettane onions instead of apples. Seriously good stuff. Picture a cipollini onion tart where these cute, round onions nestle into a sweet and salty caramel, with a hint of cloves. So so tasty. The flavor mix in each bite is a little surprising—a tangy kick from the onions mingling with that golden caramel that ties it all together. These are perfect for parties or as starters, thanks to their neat little portions.
And the crust? When baked, the puff pastry turns crispy, and flipping the tart reveals tender, glossy onions sitting in their smooth caramel sauce. It’s a standout dish that adds a touch of French flair to any table. For real. What’s really fun about this savory tarte tatin is how it uses a French method—baking pastry over caramelized ingredients and then flipping it—while giving it a modern twist for appetizers.
Using puff pastry makes it feel a bit fancy, yet it’s all about layering flavors and letting the oven do its magic. Pretty simple. These individual tarts shine as a French appetizer for buffets or aperitifs, with the moist onions pairing beautifully with the flaky crust. Borettane onions are naturally sweet and mellow, soaking up the caramel without becoming overpowering.
While the traditional tarte tatin focuses on apples, this version proves a gourmet onion tart can be equally satisfying in a totally different way. Bring these out at your next gathering, and watch as guests reach for seconds—each bite feels familiar yet refreshingly new, offering a perfect balance of flavors and textures. Can't go wrong. This dish is a wonderful way to explore French culinary techniques with a twist that’s bound to impress everyone at the table. Which is great.
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- INGREDIENTS
- For 8 mini tarte tatin (3 inches in diameter)
- Puff pastry 8.1 oz (230 g) - (1 round)
- Borettane onions 12
- Sugar ¾ cup (150 g)
- Butter 5 ½ tbsp (80 g)
- Water ¼ cup (50 g)
- Fine salt 0.7 tsp (4 g)
- Cloves ½ tsp (2 g)
- Thyme to taste
How to prepare Mini tarte tatin of cipollini onions
To make the mini tarte tatin with cipollini onions, first place the cloves in a mortar 1 and crush them with a pestle into a powder 2. Sift the obtained powder and set aside 3.
Proceed with the preparation of the caramel: pour the water, sugar 4, and clove powder into a small pot, reserving a small part for garnishing 5. Bring to a boil over medium-low heat 6.
When the caramel reaches 356°F and an amber color, turn off the heat and add the cubed butter 7. Mix well with a whisk, then add the salt 8 and stir again. Pour the still-hot caramel into the bottom of 8 aluminum molds, 3 inches in diameter 9, then place them on a baking tray.
At this point, divide the cipollini onions horizontally in half 10 and place them on the caramel, with the cut side facing down 11. Use 3 pieces for each mold 12.
Now unroll the puff pastry and cut circles the same size as the base of the mold 13. Lay the pastry circle over the onions 14 and tuck in the edges to seal the sides 15.
Prick the pastry with a fork 16 and bake in a preheated static oven at 356°F for about 30 minutes. Once golden on the surface, remove the mini tarte tatin from the oven and let them cool slightly 17, then gently flip them onto a plate 18.
Garnish with the reserved clove powder 19 and a few fresh thyme leaves 20. Your mini tarte tatin with cipollini onions are ready to be served 21!