Spring Onion & Black Pepper Tarte Tatin

Instructions

1. 1

   In a mixing bowl, toss together 1 cup all-purpose flour, 1/2 tsp kosher salt, and 1 tsp freshly cracked black pepper. Drop in 1/2 cup cold cultured butter and use your fingers to smash each cube flat like a coin. Don't rub it into sand—we want visible butter shards for a lacy, shattered crust. Drizzle in 1/4 cup ice water, mixing gently until it just holds together. Shape into a rough block, wrap, and throw it in the fridge.

   10 min

   Tip: Cami's shortcut note: This is my lamination-lite rough puff. We skip the endless turns. Just smash, hydrate, and chill. Let time do the work in the fridge.

2. 2

   Preheat your oven to 400°F (200°C). Trim 1.5 lbs spring onions, leaving about an inch of the pale green stems attached to the bulbs. Cut the bulbs in half lengthwise so they lay flat.

   5 min

   Tip: Save those dark green tops for stock or a weekend frittata. We are not suffering for brunch, but we don't waste good alliums.

3. 3

   Place a 9 or 10-inch cast-iron skillet over medium heat. Add 2 tbsp unsalted butter and 1 tbsp olive oil. Once foaming, stir in 2 tbsp sherry vinegar, 1 tbsp honey, and the remaining 1/2 tsp kosher salt. Nestle the spring onions into the pan, cut-side down, in a tight concentric circle. Scatter 4 sprigs fresh thyme over the top. Cook undisturbed until the liquid reduces to a sticky, mahogany syrup and the onions are deeply charred on the bottom.

   15 min

   Tip: Visual cue: You want large, slow, bubbling pockets in the pan sauce. If it's watery, keep going. Butter is not a garnish—it's the foundation of your caramel.

4. 4

   Remove the skillet from the heat to cool slightly. Pull the dough from the fridge and roll it out on a lightly floured surface into a circle just slightly larger than your skillet, about a 1/4-inch thick. Drape the pastry directly over the warm onions. Use a spoon or blunt knife to quickly tuck the edges of the dough down the inside of the skillet, hugging the onions. Poke three small slits in the center to let steam escape.

   5 min

   Tip: Don't stress if the dough tears slightly. Pinch it back together. We want rustic, not factory-stamped.

5. 5

   Bake the skillet on the middle rack for 25 to 30 minutes. You are looking for a pastry that is puffed, dry to the touch, and deeply golden brown. The caramel should be bubbling up around the edges.

   30 min

   Tip: If the edges are pale, leave it in. Pale pastry tastes like regret. Bake until confident.

6. 6

   Remove from the oven and set a timer for exactly 5 minutes. Any less and the caramel is dangerously fluid; any more and the onions will cement to the iron. Place a large, flat serving plate over the skillet. Use oven mitts to grip the plate and skillet together, take a breath, and confidently flip them over in one swift motion. Lift the pan off. Finish with 1 pinch flaky sea salt.

   5 min

   Tip: Troubleshooting: If an onion sticks to the pan, just pluck it out with a fork and nudge it back into the tart. No one will ever know.