Red Onion Chevre Tatin for Ann Mah’s Tuesday Dinner

I’m thrilled to be a guest over at Ann Mah’s Tuesday Dinner series. If you remember, Ann inspired me to pack my bags and jump on the train to France’s gastronomic capital, Lyon. Reading her book, Mastering the Art of French Eating, you may just find yourself doing the same! When I met Ann in Paris we munched on macarons with chocolat chaud but today it’s virtual and savoury.

In short, this is one of my favourite savoury dishes that’s handy to make with basic ingredients I like to keep in the fridge and pantry. It’s also so easy that it’s not much of a recipe. By following a classic tarte tatin recipe (see Mango and Orange Tarte Tatin for example), you can make up your own creations using different fruit and vegetables.

This is a baked version of a French salade de chèvre chaud (packed with onions en plus) since it can be made easily in advance and popped in the oven while picking up the kids. It’s also great for all seasons and, depending on who’s sitting at the table, it can be dressed either up or down for something simple but oh-là-là effective.

Here’s the recipe but pop over to Ann’s website for the chatty part, which is far more interesting! It’s always a delight to see when someone has made the recipe.

Red Onion and Chèvre Tarte Tatin

Serves 4 as a light dinner

Special equipment: a frying pan that can transfer to the oven

2 large onions
2 red onions
large knob of butter (30g)
2 tsp balsamic vinegar
1 tsp herbes de Provence
3 crottins de chavignol (fresh goat’s cheese)
1 ready-rolled puff pastry round (all butter is best)
Handful of walnuts

1.  Peel and cut the onions into thin slices. Meanwhile, over a medium-low flame, melt the butter with a dash of olive oil in a sauté pan that can be transferred to the oven. Add the onions to the pan and leave to soften and cook for 20 minutes, turning only once or twice to coat the onions in the butter and oil.

2.  Preheat the oven to temperature suggested on box of puff pastry.

An upside down tart so the cheese is hidden. Woah!

3. Stir the balsamic vinegar, herbes de Provence and salt and pepper into the onions. Slice the crottins of goat cheese in half horizontally and distribute them on top of the packed caramelised onions. Top with the large disk of puff pastry, tucking it in around the sides of the pan. Prick the pastry with the fork then transfer to the oven and bake for 20 minutes, or until golden.

4.  Remove from the oven. Place a plate larger than the pan over the top. Turn the tatin upside down quickly on to the plate.

Serve with a salad tossed in olive oil, balsamic vinegar and extra toasted walnuts.

Make this tarte tatin with white onions, too, and serve with a chilled Sauvignon Blanc. Ideally, serve a wine from the Loire Valley since it’s The French region for goats cheeses. For a change from Sancerre, why not serve a Quincy?

That now makes two tatins at the table, ready for dinner tonight chez Ann Mah.

Bon Appétit! 

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11 Responses to Red Onion Chevre Tatin for Ann Mah’s Tuesday Dinner

  1. Jamie December 13, 2013 at 11:19 #

    Oh don’t I love everything about this fabulous tart! Must make this! It really would be the perfect Christmas eve dinner for two…. with a local white wine from our side of the Loire Valley!

  2. Liz December 10, 2013 at 23:33 #

    I want this for my dinner!!! A magnificent tarte tatin!

    • Jill December 12, 2013 at 19:32 #

      Thanks, Liz. Don’t forget the glass of Sauvignon. Cheers!

      • Liz December 16, 2013 at 01:51 #

        Definitely!!! Cheers, my friend! xo

  3. Jerome December 10, 2013 at 20:48 #

    There should be a warning on your blog, not to read when jungry….. ;)

    • Jerome December 10, 2013 at 20:48 #

      *hungry even…

      • Jill December 12, 2013 at 19:32 #

        Love it, Jerome! Merci.

  4. Parisbreakfast December 10, 2013 at 20:34 #

    This looks out of this world. i wish I hadnt already eaten dinner.
    And so easy too
    Thanks Jill

    • Jill December 12, 2013 at 19:31 #

      Hehe. Easy is one of my favourite words!

  5. Vicki Bensinger December 10, 2013 at 20:20 #

    Jill this sounds fantastic! Your tarte tatin has all the ingredients I love and a perfect dish for the winter months. I’m printing this off to prepare. Wonderful!

    I wish you and your family a very Happy Holiday!

    • Jill December 12, 2013 at 19:30 #

      Hope you enjoy it, Vicki. Ah, the holidays soon! Nothing prepared, either! Eeek.
      All the best to you and your family too and enjoy the festive season.

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