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Onion Tart Tatin

onion tart tatin


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onion tart tatin

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Prep Time: 45 mins
Cook Time: 1 hr
Total Time: 1 hr 45 mins
budget meals
cheap family recipes
Freezes Well
Servings: 4 servings
Cost per portion 32p
Calories: 610kcal
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For Filling

  • 500 g onion (peeled weight), sliced
  • 2 tbsp balsamic vinegar
  • 2 tbsp oil
  • 1 tbsp sugar
  • 2 tsp oregano

For pastry

  • 110 ml vegetable oil
  • 225 g self-raising flour
  • 35 g oat instant oat cereal
  • 2 tsp mustard powder


  • First make the pastry: mix the flour, oil and mustard and a pinch of salt with enough cold water to bring the mix together into a wet dough which comes away cleanly from the sides of your mixing bowl. The dough should be easily manipulated and stretchy, but not stick to your fingers.
  • Leave to rest for half an hour at room temperature.
  • Meanwhile, prep the filling. Heat the oil and sugar on your hob in an oven and hob-proof dish. (Flan dish, large flat bottomed pyrex lasagne dish, etc)
  • Meanwhile, slice the onions. Arrange beautiful slices on the base of your oven-proof dish and cook for around 10 minutes. Then add the balsamic and oregano. Put the oven on at GM 4 or 180C.
  • Keep an eye on the pan and cook for another 10 mins, they should go a lovely brown colour but will burn easily. When they are reduced down, gently press down to form an even layer.
  • Place your pastry crust on top (doesn’t matter if it doesn’t cover the whole thing or has holes in as the upside-down nature of it means it will still cook!) Bake for 35-40 mins, until golden brown Turn out onto a plate. This will give 4 generous portions. The balsamic adds a little extra tartness that is very tasty!
  • serve with 320g peas and 800g carrots


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Nutrition Facts
onion tart tatin
Amount Per Serving
Calories 610 Calories from Fat 333
% Daily Value*
Fat 37g57%
Saturated Fat 23g144%
Sodium 9mg0%
Potassium 279mg8%
Carbohydrates 63g21%
Fiber 5g21%
Sugar 10g11%
Protein 10g20%
Vitamin C 9mg11%
Calcium 52mg5%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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