Balsamic Pearl Onion Tartes Tatin
This post is sponsored by Oliv. All text and opinions are 100% my own. Thank you for supporting the brands who help make Pardon your French possible! This Summer, I am partnering with Oliv to bring you delicious recipes that are bursting with Balsamics and Extra Virgin Olive Oils. These two ingredients are utterly prevalent in French cuisine, especially in Southern France. And like most French cooks, I always have a bottle of EVOO and a bottle of balsamic laying on my counter – which find their way into my vinaigrettes,…
- Prep time
- 14 min
- Cook time
- 31 min
- Yield
- 4 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- Dough
- 1 1/2 cups all-purpose flour
- ¼ tsp kosher salt
- ½ tsp rosemary, finely diced
- 8 tbsp cold butter, cut into pieces
- 3 tbsp ice water
- Topping
- 1 1/2 lbs pearl onions, whole and peeled.3 tbsp butter
- ½ tsp kosher salt
- 3 tablespoons Oliv fig-infused balsamic vinegar
- Optional: 4 slices of brie cheese
Instructions
- 1
For the dough:
- 2
Sift the flour and salt into a bowl. Mix in the rosemary and cubed cold butter with your fingers until you get a rough, crumbly consistency with pea-sized lumps of butter still visible. Add 3 tablespoons of ice water and stir with your hands until the dough just comes together. If the dough is still too dry, add in 1 more tablespoon of water. Gather the dough into a rough ball, cover with a plastic wrap and refrigerate for at least 1 hour.
- 3
Meanwhile, prepare the onions. Heat the butter in a pan (ideally a skillet) on medium-high heat. When the butter has melted, lay the onions in the pan (they should be pretty snug) and cook for 6-7 minutes without stirring. Shake the pan to roll the onions and cook for another 6-7 minutes, giving the onions a light gold colour all around. The onions won’t be fully tender just yet.
- 4
Pour the Balsamic Vinegar over the onions and stir to make sure the onions are evenly coated. Cook for another 2 minutes.
- 5
Heat the oven to 400F.
- 6
Take the dough out of the fridge and roll it out to an 11” circle. For individual tarts, cut out 4”x4” circles. Spread the onions at the bottom of a greased 11” baking pan (or skillet) or into 4”x4” individual tart shells or rings. Optional: apply slices of brie on top of the onions (or 1 per individual tart). Lay the pastry round(s) over the onions and cheese, folding the edges on the sides.
- 7
Bake until the pastry is golden, about 35 minutes for a large tart and 20-25 for individual ones. Remove from the oven, let cool 3 minutes (no more) and carefully invert the pan(s) onto a plate to unmold (don’t wait any longer or the caramelized onions will stick to the bottom). If any pearl onions fall in the transfer, simply put them back in place.