This savory-sweet version of tarte tatin replaces apples for the young, tender alliums we call spring onions. Look for spring onions with bulbs about the size of a golf ball to give the tart topping body, but smaller or larger ones will work.
1 sheet all-butter puff pastry, about 8 ounces (frozen/store-bought is fine)
1 to 2 bunches spring onions (about 1 pound total)
90 grams sugar (a scant 1/2 cup)
1½ teaspoons Kosher salt
2 tablespoons unsalted butter
1 tablespoon white wine vinegar
2 tablespoons Dijon mustard
1 tablespoon fresh thyme leaves, finely chopped
Parmesan cheese, for garnish
Note: this recipe doesn’t include instructions on making puff pastry because 1) I’m not a pastry chef, and 2) it’s not necessary to make it yourself, especially when you can buy good frozen puff pastry like Dufour. But, if you want to make your own, please go ahead and overachieve!
Keywords: tarte tatin, spring onion