AuthorSteve Nubie
Tarte Tatin is a classic French recipe and this one features sautéed, sweet onions as a topping. Sweet onions are mild in flavor and actually have a natural sweetness that comes out when sautéed or baked. Some varieties are simply referred to as sweet onions while others have brand names like Vidalia. If you can’t find sweet onions, you can use white or red onions and get similar results.
This recipe features a dough you make with the dough cycle in your bread machine. You then roll out the dough into a circular shape and top it with the sautéed, sweet onion mixture. This is great as an appetizer or a light lunch.
Add the ingredients to the bread pan in the order listed in the recipe and select the “Pizza Dough” cycle. If your machine does not have a “Pizza Dough” cycle you can select the standard “Dough cycle” and that should work fine.
Once the dough is finished, dump it from the machine onto a floured surface Roll out the dough. You can also stretch the dough a bit with your hands. Don’t worry if you get an irregular shape. The dough should be as thick as your baking sheet allows.
After you’ve rolled out your dough, place the rolled dough onto a lightly oiled baking sheet.
Once your dough is in place on the sheet you’re ready to top.
Preheat oven to 425° F./220° C.
Sauté the sliced onions in 3 tablespoons of olive oil. Sprinkle onions with salt and stir in the pan. As the onions start to become translucent sprinkle with the sugar and continue to caramelize the onions. Add the balsamic vinegar and stir into the onion mixture.
Sprinkle the remaining 2 tablespoons of olive oil on the dough. Top the dough with the onion mixture and fold the edges of the cough over the onions about 2 inches wide. Glaze the folded dough edges with the egg yolk.
Bake on the center rack in the oven for 20 minutes or until browned.
Ingredients
Directions
Add the ingredients to the bread pan in the order listed in the recipe and select the “Pizza Dough” cycle. If your machine does not have a “Pizza Dough” cycle you can select the standard “Dough cycle” and that should work fine.
Once the dough is finished, dump it from the machine onto a floured surface Roll out the dough. You can also stretch the dough a bit with your hands. Don’t worry if you get an irregular shape. The dough should be as thick as your baking sheet allows.
After you’ve rolled out your dough, place the rolled dough onto a lightly oiled baking sheet.
Once your dough is in place on the sheet you’re ready to top.
Preheat oven to 425° F./220° C.
Sauté the sliced onions in 3 tablespoons of olive oil. Sprinkle onions with salt and stir in the pan. As the onions start to become translucent sprinkle with the sugar and continue to caramelize the onions. Add the balsamic vinegar and stir into the onion mixture.
Sprinkle the remaining 2 tablespoons of olive oil on the dough. Top the dough with the onion mixture and fold the edges of the cough over the onions about 2 inches wide. Glaze the folded dough edges with the egg yolk.
Bake on the center rack in the oven for 20 minutes or until browned.
