Red Onion Tarte Tatin


Ready-rolled puff pastry is too thin for this recipe, so use the kind of pastry that’s sold in a block. I always buy pastry that has extra butter in it, but if you can’t find any, simply roll out the block of pastry, spread it with butter, fold it over and roll it out again, ready to use.


30g butter

1kg red onions, cut into 2cm slices

2 tbsp caster sugar

60g sundried tomatoes, roughly chopped 

225g frozen puff pastry, defrosted



Melt the butter in a frying pan big enough to hold the onion slices in one layer.

Add the onions, sprinkle half the sugar over them and season. Pour in enough cold water to barely cover the onions.

Bring to the boil and simmer for about 30 minutes or until the onions are tender and the water has evaporated, leaving a sticky glaze.

Butter a 23cm cake tin really well and sprinkle it with the remaining sugar. Scatter the sundried tomatoes evenly over the base and then arrange the onions on top as neatly as possible.

Roll out the pastry thinly and lay it over the onions, tucking the pastry in around the sides.

Cook at 220°C/Fan 200°C/Gas 7 for 30 minutes until the pastry is golden. Cover the tin with a large plate and carefully turn it upside down and on to the plate. The onions will be on the top.