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.
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