The TARTE TATIN WITH ONIONS AND OLIVES is one of those recipes that can turn simple ingredients into a surprisingly elegant dish. A golden puff pastry shell encloses a soft, caramelized filling where the onions almost melt into a creamy texture and intertwine with the savory notes of the olives, creating a perfect balance between sweetness and character.
The result is an aromatic savory tart, theatrical and irresistibly French, ideal as an appetizer, as a vegetarian main course or for a standout aperitif. Each slice is a little journey: the caramelized base, lightly browned, meets the freshness of aromatic herbs, while the pastry — flaky and light — adds the right crunchy contrast.
Served just warm, this tarte tatin wins you over with its refined simplicity and its ability to bring a rich, rounded, deeply comforting flavor to the table. A recipe to try when you want to impress without complicating things, perfect for autumn evenings or to enrich a special table with a gourmet touch.
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- Difficulty: Very easy
- Cost: Very inexpensive
- Preparation time: 5 Minutes
- Portions: 4 people
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 1 sheet puff pastry (round)
- 2 red onions (medium)
- 2 yellow onions (medium)
- 10 pitted olives
- 2 tablespoons brown sugar (or granulated)
- to taste extra virgin olive oil
- to taste salt
- to taste dried oregano (or fresh thyme)
You will need for the tarte tatin with onions
- 1 Baking dish
- Parchment paper
- 1 Cutting board
- 1 Knife
Preparation tarte tatin with onions
Peel the onions and cut them into slices about 1/4 inch thick.
Line a 9.5-inch diameter baking dish with parchment paper. Drizzle the base with a good splash of olive oil, sprinkle the brown sugar, salt and dried oregano. Arrange the onions neatly on the base and season them lightly.
Fill the empty spaces with pitted olives and cover everything with the puff pastry, tucking the edges inward.
Then prick the pastry with the tines of a fork.
Bake the tarte tatin in a preheated conventional oven at 356°F for 35 minutes or until the pastry is golden and crisp.
When it’s done, let it rest for 5 minutes.
Place a large plate over the baking dish and flip decisively.
Remove the parchment paper and serve sliced.
Tasty variations
With goat cheese: add small dollops of goat cheese after baking.
With anchovies: place them between the onions for a more intense flavor.
With whole wheat puff pastry: for a more rustic version.
