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  • 執筆者の写真Michie

#135 / Onion Tarte Tatin (Vegan) / タマネギのタルトタタン (ヴィーガン)









"材料" (12cmタルト型、底のはずれるもの)

* タマネギ(櫛形)中1個

* オリーブオイル 大1/2

* 塩 ひとつまみ

* バルサミコ酢 大1

* メープルシロップ 大1/2


* 薄力粉 35g

* 片栗粉 10g

* 塩 ひとつまみ

* 植物油 (白胡麻油)大1

* メープルシロップ 大1/2

* 豆乳 大1/2

* タイム 飾り用、お好みで


1. フライパンにオリーブオイルを熱し、タマネギを入れ、塩ひとつまみをふり、途中裏返して玉ねぎが色づくまで中火で焼く(約7分。あまり触らない)。バルサミコ酢とメープルシロップを加え、さらに2-3分煮詰める。

2. 型にしきつめ、粗熱をとる。

3. オーブンを180度に予熱する。

4. ボールに薄力粉、片栗粉、塩を入れて混ぜ、植物油、メープルシロップ、豆乳を加えてまとめる。

5. 型の大きさに丸く綿棒で伸ばし、タマネギの上にしきつめる。

6. 180度のオーブンで約25分、色づくまで焼く。

7. オーブンから取り出し、粗熱をとり、ひっくり返して型からそっと取り出す。


Apple tarte tatin is a classic dessert, but it can also be made with onions for a very tasty meal tart.

This time, I made it in a lovely looking 12 cm tart mold. It is easy to make and gorgeous.

When cutting, I recommend folding it along the shape of the onion, without worrying about how it looks as a bit easy to break.

If you want to serve them a little more neatly one by one, it is a little more work for each person, but I recommend cutting the onions into round slices and making six of them in small tart cups or aluminum foil.

Either way, delicious tart with sweet onion taste.


Vegan Onion Tart Tatin (12cm tart mold with removable bottom)


* 1 onion

* 1/2 tbsp olive oil

* a pinch of salt

* 1 tbsp balsamic vinegar

* 1/2 tbsp maple syrup


* 35g cake flour

* 10g potato starch

* a pinch of salt

* 1 tbsp vegetable oil (I use white sesame oil)

* 1/2 tbsp maple syrup

* 1/2 tbsp soy milk

* some thyme for decoration


1. Cut an onion into wedges.

2. Heat olive oil in a frying pan, add the onion and saute until browned both side.

3. Put the maple syrup, vegetable oil and the apples in a pan. Cover with a small lid directly on the apples or you can use a parchment paper.

4. Place on a medium heat for 30 minutes until all water has gone. Stir very carefully occasionally.

5. If some pieces look enough soft, remove them from the pan and set aside.

6. Take the pan off the heat and let apples cool down until you can handle them with your hands.

7. Preheat the oven to 190°C.

8. Put all purpose flour, whole wheat flour potato starch and salt in a large bowl. Mix well.

9. Add vegetable oil, soy milk, and maple syrup into the bowl and mix until just combine. Don’t kneed.

10. Put the pastry on a parchment paper, roll out slightly larger than the pan.

11. Drape the pastry over the pan. Pierce the pastry 3-5 times with a fork.

12. Bake in the oven for 25-30 minutes until golden brown.

13. Leave the tart to cool for at least 15 minutes.

14. Flip the pan upside down on the cutting board and take off the pan.

15. Cut and serve with some coconut cream as you like.


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