Rosemary Sweet Onion Tarte Tatin | Paleo, Gluten Free & Dairy Free
What is a tarte tatin? It’s a signature dish named after a hotel in France in which this recipe originated in the 1880s. Normally, it contains apples which are caramelized in butter over a puff pastry, but I’ve seen many which use onions and decided to make my own gluten free, paleo version.
I actually used Vidalia Onions, as they are in season right now and are extra sweet. They are so sweet that I can eat them raw just like I would snack on carrot sticks. Vidalia Onions are in season from mid-April to mid-September, so if you’re checking out this recipe during one of those months be sure to use a Vidalia Onion. I also made a taste Onion Applesauce using Vidalia Onions and you can see that recipe, here.
Instead of a puff pastry, I used Simple Mills Artisan Almond Flour Bread Mix to keep it gluten free and paleo. This is by far my favorite of the entire line of baking mixes from Simple Mills, and I’ve made it into a Flowery Flatbread, loaf of bread and much more.
This recipe is honesty incredible.
So when do you eat this? I think the answer is “when don’t you eat this!” Eat it as an appetizer, with your meal or you could even eat it as a dessert, in my opinion.
By the way, I have now made it using two different balsamic vinegars. The first one was from Gourmet Blends, and I like it because it’s THICK. I used THIS ONE. The second time I made it, I used a thinner Balsamic Vinegar, and we loved it just the same. Though the onions and “top” part of the bread weren’t as caramelized, it still was 100% delicious, and I would use it again.
1 Box Simple Mills Artisan Almond Bread Mix, (use Flatbread instructions)
You will need eggs, apple cider vinegar, olive oil and water.
1 Vidalia onion*
3 TB olive oil
2 TB balsamic vinegar
1 TB Manuka Honey
1 TB fresh rosemary, roughly chopped
1/4 tsp sea salt
1/4 tsp pepper (optional)
*if you don’t have access to Vidalia Onions, use the sweetest onions you can find. But, I 100% prefer Vidalia Onions.
Preheat oven to 350 degrees.
Slice onions into rounds and then cut rounds in half. In a medium size cast iron skillet, pour olive oil in and turn on medium heat. Once oil is hot, place onions in olive oil and sauté for about 5 minutes.
Add balsamic vinegar and honey and cook for 5 minutes.
Add freshly chopped rosemary, salt and pepper and turn heat off and remove from heat.
Prepare the Simple Mills Artisan Almond Flour Bread Mix using the Flatbread instructions on the back of the box. Once mixed, spoon the batter evenly over the caramelized onions so that the onions are covered by the batter. The batter will be thick, just spoon it over the onions as evenly as possible.
Place entire cast iron skillet in the oven and bake for about 15-18 minutes.
Remove cast iron from oven and allow to sit for about 3 minutes before carefully flipping bread onto a cutting board. (Place cutting board over cast iron using one hand and one hand to hold the cast iron to flip).
Sprinkle with fresh parsley (optional) and slice. Serve right away warm or enjoy cold.