Step 1

Roll out puff pastry on a piece of parchment paper and cut into a circle the size of the pan you will use to make the tarte tatin. Fold the edges over onto themselves so the pastry is now a bit smaller than the pan. Prick all over with a fork and transfer to the fridge while you make the filling.

Step 2

Peel and trim onions. Slice some of the onions in thin slices, and transfer to a bowl. Slice other onions into thicker rings. Pluck leaves from sprigs of rosemary and thyme, then roughly chop.

Step 3

Add some butter to a small pot over medium heat and let melt. Once the butter foams up, add the thinly sliced onions and season with salt and pepper. Let cook, stirring often, for approx. 15 min. Deglaze with port wine and balsamic vinegar, scraping any bits from the bottom of the pot. Add chicken stock, rosemary, and thyme and bring to a simmer. Lower heat and let simmer for approx. 15 min., then remove from heat and set aside.

Step 4

Preheat oven to 200°C/400°F. Add remaining butter to your tarte tatin pan over medium high heat and let melt. Sprinkle evenly with sugar and season with salt and pepper. Add onion halves, cut-side down, to the pan. Let cook, without stirring, until the sugar has caramelized, approx. 10 min.

Step 5

Reduce heat to medium and cover onion halves with the caramelized onions as evenly as you can. Place the chilled puff pastry, forked side down, onto the onions, making sure the edges of the pastry don’t touch the pan. Bake for 30 min. at 200°C/400°F or until the crust is golden brown.

Step 6

Let cool on a wire rack for approx. 5 min., then place a large plate over the pan and carefully invert the tart onto the plate. Let cool for another 30 min., then slice and serve with crème fraîche, if desired. Enjoy!