Red Onion Tarte Tatin

This red onion tarte tatin has been part of our family food for many year and our daughters love it! It’s a great vegetarian main course and looks rather impressive.
I know making good gluten free pastry
can be a challenge, so we created the ‘At Home’ course to take you through making perfect pastry, step by step here. We think it’s foolproof! You can make all sorts of dishes with this pastry, but the lovely, slightly nutty, flavour works really well for this delicious savoury supper.

Onions are also a good source of prebiotic inulin, which is food for our beneficial gut flora.


200g gluten free pastry
1.5kg red onions
80g butter                                                                                                                                  
1 tblsp soft dark brown sugar                                                                                                    1 tblsp balsamic vinegar
Salt and pepper for seasoning                                                                                              60g mature cheddar cheese

Baking parchment                                                                                                                Non-stick baking tray


Slice the onions finely. Melt the butter in a large sturdy pan, preferably a cast iron pan. Add the onion and cook very slowly over a low heat for about half an hour, stirring from time to time to prevent them sticking. When they are very soft and just beginning to colour slightly, add the brown sugar and balsamic vinegar. Stir well and cook for another 5 minutes. Season to taste.

Preheat the oven to 180°C/350°F/ Gas Mark 4.

Lightly flour a piece of baking parchment. Place the pastry on it and sprinkle with a little more our. Using another piece of baking parchment or a piece of cling lm, cover the pastry ball. Flatten it slightly with your hands. Now, using a rolling pin, gently roll out the pastry until it is about 5mm thick.

Place the cooked red onion mixture onto the centre of the baking tray and spread it out slightly, leaving a 5cm margin around the edges. Sprinkle the grated cheese over it.

Peel back the top piece of paper or cling- lm from the pastry. Loosely roll the pastry, still on the bottom piece of paper, around the rolling pin, then unroll it care- fully over the red onion and cheese mix- ture. Push down a little around the edges, then trim the pastry so that it overlaps the onion mixture by about 3cm. Cut a small slit in the top.

Bake in the oven for about 20 minutes, until the pastry is golden. Rest for 5 min- utes. Place a serving plate over the tarte and carefully invert it. You can sprinkle a little more cheese over before serving if you wish.


Download PDF of recipe here 

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