Brut tradition: baked onion and rosemary tarte tatin recipe
Because a champagne reveals all its aromas with dishes, at de Lozey we love champagne as much as cooking! Today, we enjoy sharing our latest recipe, onion and rosemary pie. Lovers of onion dishes will be conquered.
Check out our homemade onion pie and rosemary recipe! You can also download it in PDF by clicking here.
Serves 6-8 people as an aperitif :
- A generous knob of butter
- 6 small onions, halved horizontally 50ml dry white wine
- 1 tpsp. dried chilli powder
- 280g ready-rolled puff pastry
- 2 sprigs of fresh rosemary plus more to decorate Sea salt and black pepper
- Preheat the oven to 190 ̊C.
- Fry the onions in the butter in a shallow frying pan over a gentle heat for 10-12 minutes, untilthey begin to soften and caramelise, turning them halfway through cooking.
- Season generously with sea salt and black pepper then pour in the white wine and sprinklewith chilli powder. Add the rosemary sprigs, pressing them down into the pan.
- Put a lid on the pan or cover tightly with foil then cook in the oven for 15 minutes.
- Remove from the oven then place the puff pastry lightly over the pan, pressing it in around thesides of pan and between the onions.
- Return to the oven and bake at 200 ̊C for 20 minutes, or until golden brown. Turn it out ontoa plate and serve, decorated fresh rosemary.
Once your baked onion and rosemary tarte tatin is done, all you have to do is to take out Brut Tradition champagne from the fridge and enjoy it.
This recipe goes perfectly with our vintage champagne Brut, 70% Pinot Noir and 30% Chardonnay, made from reserve wines and 2000 to 2014 vintages.