The pastry is a store-bought puff pastry, which makes the process easier, and Philomena, the author of O Pistachio, assures us that it isn't onion overload, since they are cooked down and sweetened.
• Get the recipe: Shallot Tarte Tatin, from O Pistachio
We think this dish is so versatile. It could be an appetizer, sliced into thin pieces, a side dish to a pork tenderloin, or a main course, served with a big green salad. It might even taste good at room temperature, making it ideal for a summer picnic.
Related: Recipe: Cipollini and Mushroom Tart
(Image: Philomena of O Pistachio. Used with permission.)