Sweet Potato Tarte Tatin with Red Onion and Thyme
This sweet potato tarte tatin is a savory-sweet showstopper: sticky balsamic caramel, soft red onions, and tender sweet potato on a crisp layer of puff pastry.
I still remember the first time I tried a classic apple tarte tatin. I took one bite and couldn’t believe how good it was. Sticky caramel dripping over soft apples, sitting on flaky puff pastry that stays crisp thanks to the upside-down baking. That’s what makes a tarte tatin so special. This version is just as pretty as it is delicious, and it’s perfect for a fall dinner or a holiday table.
Why You’ll Love This Recipe
- It looks impressive but uses simple ingredients and store-bought puff pastry.
- Sweet, tangy, and savory in every bite, thanks to the balsamic caramel and golden red onions.
- Dairy-free, as long as you choose a butter-free puff pastry.
- Great for fall, Thanksgiving, and winter entertaining.
Key Ingredients & Substitutions
- Sweet potato: One large sweet potato (about 1 lb / 500 g), peeled and sliced into rounds ½ inch (1 to 1.5 cm) thick. Keep the slices even so they cook at the same pace.
- Red onions: Two medium red onions, sliced into half rings and softened first until golden.
- Puff pastry: 14 oz (400 g), thawed and rolled out. Check the label if you need it dairy-free, since some brands contain butter.
- Balsamic vinegar: Added to the caramel for a tangy, rich flavor.
- Sugar: White or brown sugar both work for the caramel.
- Fresh thyme: A few sprigs go on top of the caramel for an earthy flavor and a pretty finish.
- Greasing the pan: Olive oil works well. Butter is fine too, if you don’t need it dairy-free.
Pro Tips for Success
- Line the pan with a slightly bigger circle of parchment. Cut it a bit wider than the bottom of the pan (about ¼ to ½ inch / ½ to 1 cm). It prevents the caramel from sticking and makes flipping much easier. It covers only the bottom, not the sides.
- Grease the pan well. Use olive oil or butter.
- Use a 9-inch (22 cm) round pan, or a larger one. I used a 9-inch pan, but the recipe works easily in larger round pans too.
- Don’t stir the caramel. You can gently swirl the pan. Let the sugar bubble for 5 to 7 minutes until it turns a light amber, not dark.
- Pour the caramel right away. Add the balsamic off the heat, stir, and pour it straight into the pan.
- Don’t worry if the caramel isn’t even. It melts again and spreads while the tart bakes.
- Flip after just 2 to 3 minutes. Run a knife around the edge and flip the tart in one confident motion.
Serving Suggestions
Serve warm, in wedges. It works as a light main with a crisp green salad, like my Winter Green Salad, or as a side next to your favorite fall dishes.
FAQ
- Can I make this dairy-free? Yes. The recipe uses olive oil and no butter. Just pick a puff pastry without butter or dairy.
- Can I use a bigger pan? Yes. I used a 9-inch (22 cm) round pan, but you can easily make it in a larger round pan. Cut the pastry circle a little wider than your pan.
- Do I need parchment paper? I recommend it. A circle of parchment on the bottom of the pan makes it much easier to flip the tart.
Looking for more tasty recipes?
- Vegan Sweet Potato Shepherd’s Pie
- Harissa Roasted Acorn Squash with Date Syrup
- Lentils and Kale Stuffed Baked Sweet Potato
- Kale Salad with Roasted Sweet Potato, Spiced Chickpeas and Yogurt Dressing
Sweet Potato Tarte Tatin with Red Onion and Thyme
Ingredients:
- 14 oz (400 g) puff pastry thawed and rolled out
- 1 large sweet potato (about 1 lb / 500 g) peeled and sliced into ½-inch (1 to 1.5 cm) rounds
- 2 medium red onions sliced into half rings
- 2 tbsp olive oil
- 5 to 6 thyme sprigs
- Salt
- Freshly ground black pepper
- Olive oil or butter for greasing the pan
For the caramel:
- ¼ cup (50 g) sugar (white or brown)
- 1 tbsp water
- 2 tbsp balsamic vinegar
Instructions:
- Prep the pan: Cut a circle of parchment paper slightly bigger than the bottom of a 9-inch (22 cm) round pan (about ¼ to ½ inch / ½ to 1 cm wider) and place it in the bottom. Grease the pan well with olive oil or butter. Preheat the oven to 400°F (200°C).
- Cook the onions: Heat 2 tbsp olive oil in a skillet over medium heat. Add the onions and a pinch of salt. Cook for 5 to 7 minutes, until soft and golden. Transfer to a small bowl and set aside.
- Make the caramel: In the same skillet, add the sugar and water. Melt over medium heat without stirring (you can gently swirl the pan). Let it bubble for 5 to 7 minutes, until it turns a light amber, not dark. Remove from the heat, add the balsamic vinegar, and stir. Immediately pour the caramel into the parchment-lined pan.
- Add the thyme: Scatter the thyme sprigs randomly over the caramel.
- Layer the filling: Arrange the sweet potato rounds over the caramel in a tight single layer. Season with a pinch of salt and freshly ground black pepper. Top with the cooked onions.
- Top with pastry: Unroll the puff pastry on a floured surface or parchment paper, about ¼ inch (½ cm) thick (roll it a little if needed). Cut a circle about 9.5 inches (24 cm) wide, slightly wider than the pan. Lay it gently over the pan and tuck the edges down inside. Prick the pastry with a knife or fork.
- Bake: Bake at 400°F (200°C) for 20 minutes. Lower the oven to 350°F (180°C) and bake another 20 minutes, until the pastry is golden and crisp.
- Flip and serve: Let it cool for just 2 to 3 minutes. Run a knife around the edge. Place a serving plate on top and flip the tarte tatin in one confident motion. Remove the parchment and serve.
Notes:
- For dairy-free, use puff pastry without butter and olive oil to grease the pan.
- Cut the parchment slightly wider than the pan bottom and grease the pan well, so the tart releases cleanly.
- Don’t stir the caramel. Cook it to a light amber, not dark, then pour it right away.
- Flip after only 2 to 3 minutes of cooling.
- Works in a 9-inch (22 cm) pan or a larger round pan.
Did you make this recipe? Let me knowLeave a comment and a star rating below, I’d love to hear how it turned out
