Delicious Individual Red Onion Tatin Recipe

Individual Red Onion Tatin @baldchefnick

The saltiness of the tangy goats cheese with the sweetness of the caramelised red onion, set on a crispy buttery pastry base is utterly butterly delicious! This will be the best Onion Tatin you have ever tasted!

I make this beautiful and ever so tasty showstopper in individual 10 cm oven proof frying pans. (Can be made in one larger oven proof pan of your size choice)

Serves 4

Rough Puff Pastry Ingredients:

250g Unsalted butter (from fridge left about 5 mins to warm slightly)

1 tsp Sea Salt

250g Strong Plain Flour

150ml Cold Water


  • Sift the flour and salt together in a large bowl. Cut the butter into small cubes and rub them haphazardly into the flour (don’t bread crumb them you want to see the butter).
  • Pour about two thirds of your water into the bowl and bring together lightly with your hands. (Add more water if needed). Cover with cling film and place in the fridge for 20 mins.
  • Put onto a floured board and knead gently, creating a smooth rectangle. Roll the dough lightly until it is 3 times the size length wise and fold into thirds. Fold into half its length and then fold again. (See video link below). We want to see butter streaks in the dough and a nice rectangular shape.
  • Do a quarter turn and roll out again, repeat the process but try to be light with your rolling pin. (Flour the dough lightly and the rolling pin if necessary).
  • Repeat this process 2 more times, then cling film the dough and place back into the fridge for 20 minutes at least and until ready to be used for tatin.

Red Onion Tatin Ingredient:

4 Red Onions of similar size if possible (peeled and cut in half to equal sizes approx 2cm high)

A Bunch of Fresh Lemon Thyme (Strip the leaves and put to one side)

Half a Teaspoon of Cinnamon

50g Light Muscovado Sugar

50g Salted Butter

A Log of Soft Goats Cheese (left in fridge but broken into small nuggets)

A Bag of Fresh Rocket

The Method:

Turn your oven on to 190c  

  • Mix your butter, cinnamon and sugar together in a small bowl.
  • Place a golf ball size ball of the mixture into each pan and sprinkle a half teaspoon of thyme over your golf ball mix.
  • Press your onion widest side down onto the mixture and into the pan making sure it is centred. (x4)
  • Remove your rough puff from the fridge and roll it out to approx. 5mm and cut out four rounds with a 11cm pastry cutter.
  • Place each round of pastry on top of your red onions in each pan, tucking the pastry neatly in at the sides (See video link below).
  • Pop them straight into your hot oven on the middle shelf for 25 to 30 minutes until the pastry is nicely golden, crisp and roughly puffed.
  • Whilst in the oven make up a dressing of olive oil (3 tbs), balsamic (1tsp), English mustard (½ tsp), honey (1 tsp) and salt and pepper to taste.
  • Remove from oven carefully and put to one side. The tarts should move in the pan when poked lightly.
  • On individual plates of your choice arrange a bed of rocket, then making sure you use a heat proof glove turn out your tatins carefully onto a board.
  • Take your goats cheese from the fridge and using a wide spatula lift each tatin, placing it centrally on the rocket on each plate.
  • Arrange your nuggets of goats’ cheese randomly on the beautiful tatin and drizzle the dressing sparingly over the rocket.

I love these as individuals, but you can make it just as well in one pan just put a big blob of the butter sugar mix into your pan and squish it down with neatly arranging the red onions to fit, the timing and temperature remains the same.

Eat them hot or cold but enjoy them either way, they are utterly butterly delicious.

@baldchefnick tips n tricks

Safety first! Don’t handle the hot pans without oven proof gloves on.

Take your time with the pastry and watch my video before making this.

If you have excess pastry, freeze it for next time or make something else fantastic with it.

You can adjust your onion sizes, so they are all equal by slicing a bit off or peeling a bit away.

You want lumps of butter in your pastry so don’t over work it. I sometimes cook my tatins and then put them into the fridge. You can then either heat them up in the oven later, or wack them on the BBQ !!!

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