Mini Savory Tarte Tatin with Onions and Balsamic Vinegar
Today, we prepare a small savory masterpiece that will make you close your eyes for the taste: the Mini Savory Tarte Tatin with Onions.
The Tarte Tatin is a classic. Its sweet version, with fruit and crispy pastry, is a dream. I wanted to transform it into a savory version with a recipe that I have known for a long time: when I was a girl, in fact, my mother had taken a French cooking course and that’s where she learned the original recipe.
The real magic of this recipe lies in the preparation of the onion. The common mistake is ending up with burnt or too watery onions.
The trick is to find the balance: using balsamic vinegar, which perfectly balances the sweetness, adding a sweet and sour note.
As you can see from the photo, the onion is softened and glossy. Achieving this result requires precision, especially at the moment of flipping.
To ensure success, there is a crucial trick: you must press firmly along the edges of the pastry before baking. This seals the pastry to the onion layer. And when you take it out of the oven, you must let the pastries sit for a minute before flipping them. This is crucial to prevent the base from breaking.
It’s proof that you don’t need complex ingredients to bring something spectacular to the table. Whether it’s brunch, an aperitif, or an appetizer, these mini tarte tatin are the right answer you’ve been looking for, easy and quick thanks to the ready-made puff pastry.
- Difficulty: Very Easy
- Cost: Very Economical
- Preparation time: 15 Minutes
- Portions: 4
- Cooking methods: Oven
- Cuisine: Italian
Ingredients (for 9 Mini Tarte Tatin)
- 1 roll puff pastry (rectangular)
- 2 white onions (about 11 oz)
- to taste extra virgin olive oil
- 2 tablespoons balsamic vinegar
- to taste salt
- 1 pinch black pepper
- 1 teaspoon rosemary (fresh, Only the chopped leaves)
- 1.75 oz grated Parmesan cheese
Tools
- Kitchen Scale
- Baking Paper
- Baking Tray
- Mandoline
Procedure MINI SAVORY TARTE TATIN
Preheat the oven to 356°F (static mode). Roll out the puff pastry and cut it into 9 small squares (or circles, if you prefer a more classic look) of equal size. Line a baking sheet with parchment paper.
Start assembling directly on the parchment paper. For the first tarte tatin, create the flavor base in one corner: drizzle with a bit of EVOO, add 3-4 drops of balsamic vinegar, a pinch of salt, pepper, and a sprinkle of chopped rosemary.
Peel the onions and slice them thinly, about 1/12 inch thick. Place a generous layer of onion slices over the aromatic seasoning, covering the area of the future puff pastry square. Sprinkle the onions with half of the grated cheese (0.9 oz).
Cover the onion layer with a puff pastry square. Using your fingertips, press firmly along the edges and slightly in the center to ensure the pastry adheres well to the onion layer and the bottom.
Repeat steps 2, 3, and 4 for all the mini tarte tatins, arranging them spaced apart on the tray. Brush the surface of each puff pastry square with a thin layer of EVOO and sprinkle with the remaining grated cheese. Bake for 15-20 minutes, or until the pastry is golden and puffed.
Remove from the oven and let the pastries sit for a minute. This step is crucial! With the help of a flat spatula, gently flip each mini tarte tatin onto a serving plate. The result will be a crispy puff pastry base and a top layer of caramelized and glossy onions. Serve immediately!
Notes on Ingredients and Substitutions
White Onions: White onions are ideal for sweetness, but Tropea Red Onions offer a more intense flavor and a more vibrant color, enhancing the visual impact.
Puff Pastry: Prefer the one with butter for a richer puff. Alternatively, you can use Shortcrust Pastry for a more “cookie-like” base.
Balsamic Vinegar: Use a good quality product. Replaceable with Balsamic Glaze for a denser and more visible caramelized effect.
Cheese: Substitute Parmesan with Pecorino Romano for a stronger and saltier note (in that case, reduce the salt in the seasoning).
Storage
The mini tarte tatins are best consumed hot or warm right out of the oven, when the puff pastry is at its crispest.
At Room Temperature: Store leftovers in an airtight container for up to 1 day. The pastry will lose some crispness.
Reheating: To regain crispness, reheat them in the oven at 302°F for 5 minutes. The use of the microwave is not recommended.
Advance Preparation: You can slice the onions and prepare the seasoning in advance and store it in the fridge. Assemble and bake the pastry shortly before serving.
Gourmet Alternatives and Variations
Ricotta and Pancetta Version: For a richer version, add a thin layer of Ricotta (about 0.2 oz per pastry) between the onions and the pastry. You can also add 1-2 cubes of Pan-fried Smoked Pancetta on top of the onions before covering with the pastry.
Sweet and Crunchy Touch: For a more pronounced sweet and sour note, add some coarsely chopped Walnut Halves over the onions and replace the balsamic vinegar with a few drops of Chestnut or Acacia Honey.
Tall Individual Portion: If using a muffin tin, you can make taller tatins. Just cut the pastry with a round cutter slightly larger than the hole.
Perfect Uses and Pairings
This mini tarte tatin is extremely versatile and visually appealing:
Aperitif/Appetizer: It is perfect as a welcome finger food, perhaps served on a rustic wooden board.
Creative Side Dish: It can accompany a pork roast or sliced beef, serving as a flavorful and scenic side dish instead of classic potatoes.
Wine Pairing: The sweetness of the caramelized onion and the acidity of the balsamic vinegar pair well with a still and fresh White Wine (like a Vermentino di Sardegna or a Fiano di Avellino) or an Amber Craft Beer with malty and caramel notes.
Origins and History of the Recipe
The original Tarte Tatin was created in France by accident when one of the Tatin sisters, in a hurry, placed apples and butter under the pastry, inadvertently creating a masterpiece. Our Mini Savory Tarte Tatins are a modern homage to this fortunate mishap. The idea of “flipping” the ingredients in a savory context, particularly using onions and balsamic vinegar — a typical pairing in rustic Italian and Mediterranean cuisine — turns the recipe into a true specialty. It is a dish that celebrates the ability of cuisine to evolve, reinventing a classic with simple ingredients rich in flavor.
FAQ (Frequently Asked Questions)
1. Can I use red onions instead of white ones?
Absolutely yes! Red onions, like those from Tropea, offer a slightly sweeter flavor and a more intense color, making the mini tarte tatins much more visually appealing. Follow the exact same procedure.
2. How do I prevent the pastry from sticking during flipping?
The secret is always using parchment paper and greasing the base under the onions well with EVOO before assembling all the ingredients. Also, let them cool for a minute after removing them from the oven; this way the caramel slightly hardens and flipping will be easier and cleaner.
3. Is it better to use balsamic vinegar or balsamic glaze?
High-quality Balsamic Vinegar is preferable for a more authentic and less sugary flavor. If you use Balsamic Glaze, you’ll achieve a denser, darker caramelized effect, great for visual impact, but the sweetness will be higher. Choose based on your taste!
