Onion Tarte Tatin


Prep time: 
10 minutes
Cooking time: 
55 minutes


Tasty savoury variation on a French classic.


For the filling:

  • 6 medium red onions
  • 2 tablespoon olive oil
  • 4 sprigs of thyme, de-stalked
  • 75g strong cheddar, grated

For the crust:

  • 250g plain flour
  • 1 teaspoon baking powder
  • 1 teaspoon salt
  • 1 teaspoon mustard powder
  • 100ml milk
  • 50g butter, melted
  • 1 egg, beaten


  1. Pre-heat the over to 180C. Prepare a 20-23cm pie dish with butter and set aside. Remove the papery outer onion skin from the onions, then slice in half, and then in half again through the root to quarter them.
  2. In a large pan, heat the oil add the onions. Cook on a medium heat for about 30 minutes, stiring regularly, till soft. Add salt and pepper to season and the thyme leaves.  Stir through the cheese.
  3. Make the dough: put all the dry ingredients (flour, baking powder, salt and mustard powder) in a large bowl and mix well. In a separate bowl, mix together the wet ingredients (egg, milk and butter) until well combined. Add the dry ingredients to the wet mixture gradually until they are all incorporated and you have a sticky dough.
  4. Add the onion mixtured to your prepared pie dish and make the top as level as you can.
  5. With floured hands, place the dough on top of the onion mixture and make it as level as you can.
  6. Bake the tart for 20-25 minutes until the crust is set and golden. Once cooked, remove from the oven and set aside to cool slightly. Place a plate on top of the pie dish and invert it so the tart flips out and the dough crust is now on the bottom.


You can use white onions instead of red. Add a teaspoon of sugar to sweeten them up a bit.

Photo Credit: Jonny Hughes @jonny2love
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