The actual name of this dish is Tarte Tatin aux Oignons, and I saw it on Instagram! The account is under Maison Franà§ois (maisonfrancaislondon), a popular French restaurant in London, England. Reservations are taken at least 2 months prior. The restaurant has a beautiful website, including merchandise!
The menus listed are all impressive, including breakfast, all day dining, budget buster, formule pre-Theatre, afternoon tea, and more. The offerings are classically French but some with twists, like the additions of Taleggio, samphire, and za’atar. But no scones are offered at tea time, only French pastries.
The onions used in this dish are Roscoff onions, a special pink onion from Brittany that lends itself perfectly to caramelizing. Without these, I opted for shallots.
Tarte Tatin aux Oignons with a Crème Fraiche Dressing
Printable recipe below
Unsalted butter
Sprinkling of sugar
Peeled shallots, ends trimmed
Pastry round
Sherry vinegar (I used vincotto)
Dressing:
Crème fraiche
Lemon zest
Squeeze of lemon
Generously line a cast-iron pan with butter. Sprinkle with sugar, to aid in caramelization.
Arrange the shallots in one tight layer, and top with the pastry. Make a small “X” in the pastry. (As you can see, I used 2 – 5” cast-iron skillets, and used a mandoline to slice the shallots thinly.) Place over high heat and cook until you see a bit of browning on the pastry. Pull it back a bit and add the sherry vinegar. (I used a few drops of vincotto; husband hates vinegar.)
Place in a hot oven for 20 minutes. After it’s baked let it sit for a few minutes.
Meanwhile make the dressing by combining all of the ingredients until smooth.
Turn the tarte tatin over on to a serving dish and season lightly with salt and pepper.
Top with the dressing. (Delicious!)
For a perfect lunch, include a green salad.
I’ll be making these again.
Tarte Tatin aux Oignons with a Crème Fraiche Dressing
Unsalted butter
Sprinkling of sugar
Peeled shallots, ends trimmed
Pastry round
Sherry vinegar (I used vincotto)
Dressing:
Crème fraiche
Lemon zest
Squeeze of lemon
Generously line a cast-iron pan with butter. Sprinkle with sugar, to aid in caramelization.
Arrange the shallots in one tight layer, and top with the pastry. Make a small “X” in the pastry. (As you can see, I used 2 – 5” cast-iron skillets, and used a mandoline to slice the shallots thinly.) Place over high heat and cook until you see a bit of browning on the pastry. Pull it back a bit and add the sherry vinegar. (I used a few drops of vincotto.)
Place in a hot oven for 20 minutes. After it’s baked let it sit for a few minutes.
Meanwhile make the dressing by combining all of the ingredients until smooth.
Turn the tarte tatin over on to a serving dish and season lightly with salt and pepper.
Top with the dressing. (Delicious!)
For a perfect lunch, include a green salad.