A crispy and soft upside down onion tarte tatin – or individual tatins – of caramelised onions, toasted walnuts with or without cheese.

Ready-made puff pastry makes this even easier to prepare. It’s healthy too – as onions are naturally sweet. So there’s no need to add any sugar or honey; the onions caramelise themselves!

French onion tartlet tatin with salad

Onion Tarte Tatin with Puff Pastry

Chèvre goat’s cheese is hidden under the caramelised onions before hitting the tart’s crispy puff pastry. The flavours are divine in this easy Onion Tarte Tatin – especially with a touch of fresh rosemary and toasted walnuts sprinkled on top, almost as an afterthought.

I took inspiration for the accompanying flavours in this recipe from the classic French salade de chèvre chaud (warm goat’s cheese salad). For those of you not keen on goat’s cheese, however, you can replace the cheese with Comté, Emmental or your own favourite cheese – or omit the cheese entirely.

Make-Ahead Tart for Entertaining

One large onion tarte tatin serves 6-8 slices. Cook it in advance on the day for no longer than 25 minutes until light golden, upturn on to a serving plate that can transfer to the oven then leave to cool. For individual (mini) versions, it’s even quicker – see below.

Just re-heat in the oven for 10 minutes and it’s an easy, stress-free dish that’s ready to serve to your guests.

French Onion Tarte Tatin

Story of the Tarte Tatin

According to my old 1984 edition of Larousse Gastronomique, the sweet Tarte Tatin dessert recipe of caramelised apples was first served in Paris at Maxim’s giving a bow to its creators, the famous Tatin sisters.

Stéphanie and Caroline Tatin came up with this irresistible dessert quite by accident at the end of the 19th century while running their hotel/restaurant in the French Sologne region, south of Paris.  The story goes that, as the apples were caramelising in sugar and butter in the oven for their tarte solognote, they either realised they’d forgotten the pastry or that they’d burned the apples, so they simply plopped the pastry on top, baked then flipped the tart upside down, et voilà.

From then on, it was served as their speciality until they retired in 1906, although they never called it a Tarte Tatin until Maxim’s took it on by storm in Paris on their dessert menu.

French Onion Tarte Tatin

Caramelised Onion Tatin with No Sugar

Onions are naturally sweet: they contain 10% sugar, which is good news for making an onion tarte tatin.  So it’s extra easy: there’s no need for making any caramel or adding any sugar. Cooking the onions slowly first means they caramelise themselves without any sugar.

If you do have a sweet tooth, however, you could add a touch of balsamic vinegar. This adds a bit of acidity and extra rich colour, although I personally feel it’s not needed.

See my market produce page on onions for more.

Chevre Red Onions

French Onion Tarte Tatin with Goat’s Cheese

As in most recipes using goat’s cheese – see this walnut pasta sauce – don’t skimp on using good quality goat cheese. I like to use a couple of Crottins de Chavignol made with raw goat’s milk (lait cru). Not creamy fresh and not too dry (mouldy mature), either – just somewhere in between, which is perfect for cooking and full of flavour.

Can’t find Crottin de Chavignol? No worries – use a good quality farm goat’s cheese and about 6 thick slices in total for a whole onion tarte tatin. It depends on your taste.

Otherwise, replace the goat’s cheese with a few slices of comté cheese (as I use in the tartlet tatins on the video) and serve with some lamb’s lettuce or other salad. Not keen on cheese at all? Omit the cheese entirely and the tatin will be just as good – just don’t forget the walnuts!

French Onion Tatin Tartlets

Make mini, individual onion tarte tatins for entertaining

Individual Onion Tarte Tatins

If entertaining, mini versions are chic. Make individual onion tartlet tatins using non-stick tartlet moulds (this recipe makes 6 tartlets). See just how quick and easy they are to make on my video below, just like the large onion tarte tatin.

On the video, I made them with regular yellow onions. If you can find them, use the best of French’s ‘Roscoff’ onions with some comté cheese.

individual onion tarte tatin

What to Serve With Onion Tarte Tatin

Serve this onion tarte tatin with a few salad leaves (I like lamb’s lettuce with it). Sprinkle them with a little olive or walnut oil and season and top with toasted walnuts.

For those not vegetarian, go the full monty with added fried bacon bits (lardons), as in a warm goat’s cheese salad.

Made without the cheese, I love this on its own just as much. However, top with a few slices of black pudding (Stornoway from Scotland is best). It gives it a stunning touch of the Auld Scottish-French alliance on a plate!

What Wines Match Onion Tart?

Fruity, sunny whites from the Languedoc and Provence go well, as do rosé wines. Ideally, serve a wine from the Loire Valley since it’s the top  French region for goats cheeses (Sancerre, Quincy, Menetou-Salon, Pouilly, Reuilly…).

So serve this onion tarte tatin with chilled Sauvignon Blanc, Chenin Blanc or Cabernet Franc (the 3 white varietals from the Loire).

The resulting sensation with the goat’s cheese and caramelised onions brings out honey flavours. If you prefer red wines, a Sancerre red, or lighter fruity slightly chilled Pinot Noir from Alsace is good.  Gutsy Bordeaux (Cabernet Sauvignon) matches if you’re adding black pudding or boudin noir.

YouTube video

Recipe for Onion Tarte Tatin with Puff Pastry

This is a handy savoury vegetarian recipe for all seasons. What’s more, it can be dressed either up or down for something simple to oh-là-là effective as a starter at dinner.

French onion tartlet tatin with salad
5 from 2 votes

French Onion Tarte Tatin with Goat's Cheese

Author: Jill Colonna
Prep Time20 mins
Cook Time35 mins
Total Time55 mins
Course : Appetizer, Main Course, Starter, Light Lunch
Cuisine : French
Keyword : savoury tarte tatin, onion tarte tatin
Servings : 6 people
Calories : 284kcal


A crispy and soft upside down tart or individual tartlets of caramelised onions, toasted walnuts with or without cheese. No added sugar. Ready-made puff pastry makes this onion tarte tatin even easier to prepare.


  • 4 large onions red or yellow
  • 1 packet (230g) ready-rolled puff pastry, all butter (or defrosted puff pastry, rolled into a circle)
  • 25g (1oz) unsalted butter
  • 1 tbsp olive oil
  • 1 sprig fresh rosemary or thyme (or 1/2 tsp dried Herbes de Provence)
  • handful walnuts
  • pinch salt & pepper
  • 100g (4oz) goat's cheese or comté (optional)


  • Peel and cut the onions into thin slices. Meanwhile, over a medium-low heat, melt the butter with some olive oil in a non-stick frying pan (ideally that can be transferred to the oven otherwise use a 23cm non-stick cake pan to bake the tatin). Add the onions to the pan and leave to soften and cook for about 15 minutes, turning a few times to coat the onions in the butter and oil.
  • Preheat the oven to 200°C/180°C fan/Gas 6.
  • Add chopped fresh herbs (or a teaspoon of dried Herbes de Provence) and season the onions. Transfer to a cake pan, if using. Slice the goat cheese (3 slices per person) and place them on top of the packed caramelised onions.
  • Top with the larger disk of puff pastry, tucking it in around the sides of the pan. Prick the pastry (to stop the puff from rising in the oven) then transfer to the oven. Bake for 30 minutes, or until crisp and golden brown.
  • Remove from the oven. Place a serving plate larger than the pan over the top. Carefully turn the tatin upside down on to the plate.


See accompanying video: how to make an onion tarte tatin.
Serving Suggestions:
A side-salad of lamb's lettuce (mâche) tossed in olive or walnut oil, white balsamic vinegar and extra toasted walnuts.
Wine pairing with onions:
With goat's cheese: serve with a chilled white Sauvignon Blanc and the sensation with the goat's cheese brings out honey flavours. Ideally, serve a wine from the Loire Valley since it's The French region for goats cheeses (Sancerre, Quincy, Menetou-Salon, Pouilly, Reuilly...). A Sancerre red is also a good match.
Otherwise with onions: serve with a fruity Chenin Blanc (e.g. Vouvray, Savennières) or rosé.

A version of this recipe was first published on le blog on 10 December 2013.
The text is now updated with a printable recipe card and includes an
accompanying recipe VIDEO.

From the market

From the kitchen

17 responses to “Onion Tarte Tatin”

  1. 5 stars
    Sacre bleu! What a beauty of a creation, I love everything about it! I have some puff pastry in my freezer (when it’s gone I must wait until November to buy more) although I could make some, but who has the time! Anyway, I do want to use some of it for this! Will let you know!

    • Oh goody – yes, with ready-made puff which is widely available these days, this is so easy and quick. In France if you’re looking for the best puff pastry, you can actually order it from your local boulangerie!

  2. Hi Jill: What would three crottins be? In grams or tablespoons or what and englishman would understand.

    • Hi Charlie,
      A Crottin de Chavignol is quite small and around 40 grams and is the most authentic and delicious cheese to use for this – otherwise just use your favourite goat’s cheese, anything around 120g – 150 grams in total. You’re basically just adding about 3 slices of cheese per person. It’s up to your own taste!

  3. 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!

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

  5. 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!

    • 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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