A savory dessert!? You could call this recipe both a savory dessert or a sweet cheese course and neither would be wrong. To find out for yourself, you’d best cook up my Onion Tarte Tatin sometime too. I love cooking recipes like this because I’m just so curious about the reaction of my family or guests, and I like flavors like blue cheese. I also know so many people who aren’t so keen on dessert and prefer a cheese plate, so this combination is a mix of both sweet and savory.
A Tarte Tatin is usually made with apples and puff pastry, an old-fashioned but exceedingly delicious recipe. Served with a scoop of vanilla ice cream or creme fraiche, the Tarte Tatin leaves no mouth dry. However, my variation of an onion Tarte Tatin builds a bridge between both savory and sweet. Sometimes it then takes a little persuasion to try things you haven’t tried before, but it’s worth it. I always tell my kids, “You don’t have to eat everything, but you have to try it once”. Plus, onion on a Tarte Tatin isn’t that outlandish because it increases in sweetness as it cooks, so it’s also an often-used ingredient in chutneys.
Tarte Tatin with Blue Cheese
As mentioned above, this hybrid recipe was meant to combine a cheese course with a dessert and so, I was on the lookout for the right cheese. There would certainly be other wonderful combinations here, but I am a blue cheese fan and ultimately chose Fourme D’Ambert cheese. When it comes to blue cheese, there are big differences in texture, intensity, acidity, and saltiness. Fourme D’Ambert thus gives the recipe a strong, but not overpowering, taste of blue cheese. Combined with fresh pear, a real classic.
Onion Tarte Tatin with Blue Cheese & Pear
5 Persons45 Minutes
Onion Tarte Tatin
- 1 Large White Onion
- 150 g Puff Pastry
- 70 g Maple Syrup
- 40 g Butter
For the onion Tarte Tatin, caramelize the maple syrup in a saucepan and add the butter. Then pour into tarte pans until the bottom is covered. Now peel the white onion and cut into 1 cm thick slices. Then fry the onion slices in a hot pan without oil on both sides and put them into the filled tart molds. Now roll out the puff pastry to 2 mm thickness, pinch it with a fork and cut it out in the size of the Tarte Tatin. The puff pastry will shrink to the size of the onion as it bakes. Now bake the tartes in the oven at 200° for 10 - 15 minutes until golden brown. Then the onion Tarte Tatins are turned over onto a rack while still warm and the syrup is kept until serving.
- 2 Shallots
- Rapeseed Oil
For the roasted onions, peel the shallots and cut them in half. Now separate the individual onion segments and remove the skin. Then turn the shallots in flour and deep-fry them in hot canola oil.
- 100 g Fourme D´Ambert
- 2 Pears
Before serving, wash the pears and cut out pearls. Since the pears are not further marinated, they should be suitably ripe. Now break the blue cheese into coarse pieces and place the onion Tarte Tatin on a plate. Arrange the pears, cheese and fried onions wildly and pour some of the syrup over them. If you like you can add some chili flakes.
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