The onions gently caramelize in the pan, picking up the aromatic sweetness of coconut palm sugar and a hint of oregano, while retaining their natural sweetness. When paired with soft goat cheese, the result is rich, fresh, and surprisingly simple to make – it looks impressive but is actually very approachable.
The process starts with preparing and caramelizing the onions. Once they are soft and golden, cover them with puff pastry, bake until golden and crisp, then invert the tart onto a plate. Top with goat cheese, fresh oregano leaves, and a pinch of salt and pepper if needed. The result is irresistibly appetizing – creamy, lightly sweet, and perfect for a dinner table treat or a festive gathering.
Red onion Tarte Tatin with goat cheese
Ingredients
Preparation
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Preheat the oven to 190°C. Peel the onions and cut into small wedges, keeping part of the root intact so the segments hold together. Spread softened butter evenly in the bottom of an ovenproof pan and sprinkle with the coconut palm sugar mixed with oregano.
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Arrange the onion wedges in concentric circles starting from the center. Cover the pan with a lid and cook over medium heat for 10–12 minutes until the caramel melts and the onions soften slightly. Watch carefully so the caramel doesn’t burn.
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Meanwhile, roll out the puff pastry into a square slightly larger than the pan. When the caramel is ready and the onions are softened, remove the pan from heat and cover the onions with the pastry. Tuck the edges down around the onions using a spoon (careful – the caramel is very hot!).
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Bake in the oven at 190°C for 18–20 minutes until the pastry is golden and crisp. Remove from the oven and invert the tart onto a serving plate so the pastry is on the bottom. Top with goat cheese and fresh oregano leaves, and optionally season with black pepper and a pinch of salt.
Note
Tip! Use a pan that can go from stovetop to oven – either a heatproof handle pan or an oven-safe skillet.
