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We saw this recipe on a new (to us), beautifully photographed food blog, O Pistachio. The tart is baked just like a tarte Tatin, with the pastry fitted on top of the caramelized onions. Then you invert the whole thing onto a plate to serve.

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.)