Savoury Red Onion Tarte Tatin with Brie

If you have been following me for a while, you probably know how much I love mixing different cuisines, experimenting with spices that are not commonly used in Italian cooking, and adapting and combining dishes from different parts of the world.

This way of thinking about food probably comes from my first experiences living away from home. When I was a student, I spent a few years in Rimini, sharing houses with all sorts of people: young men from southern Italy, English girls, Greek boys, and friends with Sicilian-Venezuelan roots.

Mealtimes were always a wonderfully funny mix of dolmades, tagliatelle and Marmite. Looking back, I realise how much those shared meals shaped my curiosity about food and my pleasure in bringing different traditions together.

I have lovely memories of that time. We lived in one of the little houses along Rimini's canal harbour, in Borgo San Giuliano, a picturesque neighbourhood famous for its colourful murals and its connection with Federico Fellini.

I remember Timos grilling grey mullet in the garden, David bringing us his homemade sun-dried tomatoes preserved under oil, weighed down with a stone he had picked up from the sea. He also introduced us to Sicilian biscuits made with a mysterious “secret” ingredient. And then there was Becky, who could fix almost any sadness, problem or exam-related stress with enormous mugs of tea or generous glasses of wine.

Those were wonderful years, full of friendships, unexpected flavours and meals shared around the table.

For this recipe, I didn't have to travel very far. I had been thinking for months about making the famous French tarte Tatin, the upside-down apple tart made with caramelised fruit. French cuisine has so many delicious dishes that I could happily cook a different one every day. But apples weren't quite what I wanted at the time, so I decided to take inspiration from the original and create a savoury version instead.

Sweet red onions were plentiful and delicious, making them perfect for this upside-down tart. To make it even more tempting, I added slices of Brie between the caramelised onions and the shortcrust pastry. You can use another cheese if you prefer, as long as it isn't too moist, otherwise it may make the pastry soggy.

The result is a simple but flavourful tart, with sweet and tangy onions, creamy cheese and crisp, buttery pastry. Serve it warm or at room temperature as a starter, for a light lunch, or as part of a relaxed meal with friends.

Savoury Red Onion Tarte Tatin with Brie

Yield: 4 servings
Prep time: 25 minutes
Resting time: 30 minutes
Cooking time: About 30–40 minutes

Ingredients

For the shortcrust pastry

• 200 g all-purpose flour

• 100 g cold butter, cubed

• 50 ml cold water

• A pinch of salt

For the filling

• 5 sweet red onions, such as Tropea onions

• 80 g Brie

• 20 g butter

• 3 tablespoons sugar

• 2 tablespoons apple cider vinegar

Method

1. Make the pastry. Combine the flour, salt and cold butter in a bowl. Rub the butter into the flour until the mixture resembles coarse crumbs. Gradually add the cold water, mixing just until the dough comes together.

2. Shape the dough into a disc, wrap it in cling film and refrigerate for 30 minutes.

3. Cook the onions. Thinly slice the red onions. Melt the butter in a pan, add the onions and cook gently until soft and translucent.

4. Increase the heat slightly and add 2 tablespoons of sugar and the apple cider vinegar. Cook, stirring or tossing gently, until the liquid has reduced and the onions are lightly caramelised.

5. Assemble the tart. Sprinkle the remaining tablespoon of sugar over the base of a round, ovenproof cake tin. For easier removal, line the base with a circle of baking parchment. Spread the onions evenly over the bottom.

6. Slice the Brie and arrange it over the onions.

7. Roll out the pastry to a thickness of just over 5 mm. Lay it over the filling, tucking the edges down around the onions.

8. Bake in a preheated oven at 180°C (350°F) for about 30–40 minutes, or until the pastry is golden and cooked through.

9. Remove from the oven and carefully turn the tart out onto a serving plate while still hot, taking care with any hot caramelised juices. Allowing it to cool completely in the tin may cause the caramel to stick.

10. Serve warm or at room temperature.

Notes

• Choosing the cheese: Brie works beautifully, but you can use another cheese with a firm texture and relatively low moisture content.

• Removing the tart: A disc of baking parchment on the bottom of the tin makes turning it out much easier.

• Serving suggestion: This tart makes a lovely starter or light lunch, accompanied by a crisp green salad.