Onion Tarte Tatin
- prep time 0 min
- total time 0 min
- serves 0
1 cup all-purpose unbleached flour
Pinch of salt
¼ cup cold unsalted butter, cut into small cubes
1 tablespoon ice water (approximately)Filling
6 cups thinly sliced onions (about 5 onions)
2 tablespoons butter
2 tablespoons balsamic vinegar
¾ cup grated Parmigiano-Reggiano
½ cup plain yogurt (4% MF or higher)
Salt and pepperAssembly
1. In a food processor, pulse the flour and salt to combine. Add the butter and pulse briefly until the butter pieces are the size of peas.
2. Add the egg and water. Pulse again until the dough just begins to hold together, adding more water if necessary. Remove the dough from the food processor and shape into a disc. Wrap with plastic and refrigerate for 30 minutes.
3. With the rack in the middle position, preheat the oven to 200°C (400°F).Filling
1. In a 25-cm (10-inch) ovenproof non-stick skillet over medium heat, cook the onions in the butter until golden-brown, about 15 minutes.
2. Season with salt and pepper. Deglaze with the vinegar. Remove from the heat and let cool while you roll out the dough. Add the cheese. Adjust the seasoning.Assembly
1. On a lightly floured surface, roll out the dough. Cut out a circle the same size as the skillet.
2. Lay the circle over the onions in the skillet. Transfer the skillet to the oven and bake until the crust is golden-brown, about 30 minutes.
3. Invert onto a wooden cutting board, carefully detaching any onions stuck to the bottom of the skillet. Cut into wedges. Garnish with yogurt and serve.