Chorizo, Manchego & Onion Tarte Tatin

by Zarina
Chorizo, Manchego & Onion Tarte Tatin

Happiness in every bite with this beautiful Tarte Tatin! Such an easy and impressive one to make, sweet onions cooked with butter, wine, stock and a hint of thyme until they are soft, golden and caramelised.  Topped with chorizo and copious amounts of grated Manchego, then finished with puff pastry and baked in the oven until gorgeously crisp.  

Outta the oven and it’s time to get flippin’ excited!… 😉 Who wants a slice?

Chorizo, Manchego & Onion Tarte Tatin

Chorizo, Manchego & Onion Tarte Tatin

Serves: 8 Prep Time: Cooking Time:
Nutrition facts: 200 calories 20 grams fat
Rating: 5.0/5
( 1 voted )


  • 300g Puff Pastry
  • 50g Butter
  • 0.5 tsp Salt
  • 0.5 tsp Pepper
  • 1 tbsp fresh thyme leaves
  • 3 large onions, peeled and sliced into 1/2” thick rings
  • 60ml White wine
  • 60ml Chicken stock
  • 300g Chorizo
  • 250g Manchego cheese, grated


  1. Preheat the oven to 190℃ 
  2. Roll the puff pastry into a round shape an inch bigger than your round oven dish, refrigerate while you prepare the filling
  3. Slice the chorizo into 1cm thick rounds, dry fry on medium heat until cooked through and start to brown slightly
  4. Remove the chorizo with a slotted spoon and drain on kitchen towels, set aside.
  5. Melt the butter with salt, pepper and thyme in a round ovenproof dish
  6. Arrange the side of the flat onions down in the pan, cook over a medium flame until they start to caramelise and become golden
  7. Flip the onions to caramelise the other side, cook until translucent and soft
  8. Add the wine and stock to the pan, reduce the liquid by half, about 5 minutes
  9. Remove the dish from the heat and place the cooked chorizo rounds and any extra onion pieces around the onion rings
  10. Sprinkle the grated cheese over the top
  11. Lay the other pastry round over the top, tucking the edges between the onions and the dish
  12. Poke holes in the pastry with a fork, bake in the oven until the cooked through and golden brown, about 30 mins
  13. Allow the tart to cool for 5 minutes.
  14. Run a knife around the edges of the tarte, then place a plate on top of the dish and flip upside down
  15. Enjoy!
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