Red Onion and Plum Tarte Tatin with Chèvre

My Tarte Tatin goes savory! Caramelized red onions, sweet and sour plums, aromatic thyme and chèvre replace the apples which I usually choose for this tart, and it's great. This is the taste of late summer!

At the moment I can't get enough of the combination of sweet, fruity and savory flavours. I've always been a big fan of it but I'm a bit obsessed with it right now (so much that my boyfriend already asked for a break). I mix mirabelles, plums, peaches, grapes or figs with saltimbocca, coarse sausages and chicken and I barely eat my cheese without one of my plum, rhubarb or apple chutneys (I will share my plum chutney recipe soon).

I love August and September in northern Europe, the transition to autumn. The light is magical and it's the time to harvest all those wonderful fruits, to cook them and turn them into delicious dishes and colourful jams and chutneys for the colder months. That makes it so much easier to let go of summer!

Red Onion and Plum Tarte Tatin with Chèvre

For the tart you need a 21cm / 8″ Tarte Tatin dish or frying pan which is ovenproof.

• mild and soft chèvre 150g / 5.5 ounces, for serving

For the topping

• medium sized red onions, cut into 8 wedges each, 4

• plums, quartered, 4-6

• butter 2 tablespoons

• olive oil 1 tablespoon

• sugar 1 1/2 tablespoons

• balsamic vinegar 1 tablespoon

• thyme sprigs 6

• salt and pepper

For the shortcrust

• plain flour 130g / 4.5 ounces

• butter, cold, 75g / 3 ounces

• egg yolk 1

• salt 1/8 teaspoon

• cold water 1 1/2 tablespoons

For the shortcrust, combine the flour and salt. Cut the butter with a knife into the flour until there are just little pieces of butter left. Continue with your fingers and quickly work the butter into the flour until combined. Add the egg yolk and the water, continue mixing with the hooks of your mixer until you have a crumbly mixture. Form a disc, wrap in cling film and put in the freezer for 10 minutes.

Set the oven to 200°C / 390°F.

In a pan (or Tarte Tatin dish), heat the butter with the sugar and oil until it starts to caramelize. Add the onions, arrange them in a circle and cook them for 7 minutes on medium heat. Turn them gently and cook them for another 7 minutes. Mind that they don't burn, they should become golden brown. Tuck the plum wedges in between the onions and cook for 2 minutes.  Take the pan off the heat and sprinkle with salt, pepper and thyme.

Roll out the dough, big enough to cover the pan and lay it on top of the onions tucking the edges down the sides. Bake in the oven for 12 minutes or until golden brown. When the tart is done, place a large heat resistant plate on top and turn the pan carefully upside down, keep in mind that it’s very hot!

Serve the Tarte Tatin with a big slice of chèvre.