Recipe Review

Shallot Tarte Tatin: Savory Twist on a Sweet Favorite

Elizabeth Passarella
Elizabeth Passarella
Elizabeth Passarella is the author of the essay collection Good Apple and a contributing editor at Southern Living. A former editor at Real Simple and Vogue, she has spent more than 20 years writing about food, travel, home design, and parenting in outlets including The New York Times, Wall Street Journal, Parents, Martha Stewart Weddings, Coastal Living, Airbnb, and The Kitchn. Elizabeth grew up in Memphis, Tennessee and now lives with her husband and three children in New York City.
Follow
published May 26, 2009
pinterest
comments
We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.
Post Image
(Image credit: Apartment Therapy)

Onion lovers, take note. This caramelized tart, a riff on the

classic apple version

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.)

Filed in:
Recipe Review
Vegetables
Dessert
Ingredient