Summer Savoury Tart Tatin

Caramelised Onion, Denhay Unsmoked Bacon & Thyme Tart Tatin, Whipped Feta & Basil Pesto:

Serves 4-6 people   Prep 20 minutes   Cook 30 minutes


  • 1 pkt Denhay Unsmoked Streaky Bacon
  • 320 g Puff pastry
  • 50g butter
  • 5 onions/shallots/red onions
  • 50g sugar
  • 1 tbsp. Apple Cider vinegar
  • Fresh Thyme sprigs
  • Sea Salt & Black Pepper
  • Olive oil
  • 200g Feta Cheese
  • 1 bunch of Basil
  • 1 Lemon (zest & juice)


1. Peel the onions and cut into thick slices around 1.5cm thick.

2. Put the onions in a shallow tray and pour over boiling water. Leave them to soften for 10 minutes.

3. Cut the pastry to 25cm width circle and use a fork to make holes.

4. Heat the butter and oil over a medium heat with a few sprigs of thyme.

5. Add the onions to the pan and cook over a medium to low heat for 10 minutes until they start to soften and colour.

6. Sprinkle over the sugar and allow it to dissolve, then add in the salt, pepper, vinegar and let the mixture bubble for a minute. Remove the pan from the heat.

7. Preheat the oven to 200 C / 400 F /180 FAN / Gas Mark 6.

8. Place the pastry over the onions and roughly tuck the pastry around.

9. Cook for 30 minutes until puffed and golden.

10. Cook the bacon under the grill until it’s crisp. Cut each piece in half.

11. Whilst the Tatin is cooking add 25ml of olive oil to the feta and blend together with the lemon zest and juice. You can chop the basil and fold it in or blend with the other ingredients.

12. Leave the onion tarte tatin to cool for a few minutes then place a plate over the pan and invert, to turn out the tart.

Cut the tart into portions and serve with the bacon, green salad and the whipped feta cheese.


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