Vegan Cheese & Onion Tarte Tatin Recipe

Author: BOSH!

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Vegan Cheese & Onion Tarte Tatin Recipe

Hosting a vegan dinner party and looking for a dish that will blow your guests away and impress them with your culinary prowess?

You’ve come to the right place because this vegan cheese & onion tarte tatin is a guaranteed crowd-pleaser!

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

We love this easy vegan tarte tatin recipe because it’s simple to make as you can use a ready-made puff pastry from the supermarket if you don’t have time to make your own.

To make this super tasty vegan cheese and onion tarte tatin, you will need a 24cm deep ovenproof frying pan with a lid over a medium-low heat, as well as a board or plate that will fit tightly over the pan.

Total Time: 1 hour

Prep Time: 20 minutes

Cook Time: 40 minutes

Servings: 4


Total Time: 1 hour

Servings: 4




(Servings: 4)

  • 1.75 1.75 mixed red and white onions (about 500-600g)
  • 0.75 0.75 Tbsp vegetable oil
  • 0.25 0.25 Tbsp dairy-free butter
  • 2.5 2.5 sage leaves
  • 0.25 0.25 Tbsp sugar
  • 0.75 0.75 Tbsp balsamic vinegar
  • 5 5 g smoked dairy-free cheddar cheese
  • 0.25 0.25 sheet of ready­ rolled dairy-free puff pastry
  • Salt and black pepper
  • To serve:
  • Green salad


  1. Preheat the oven to 200°C

Cook the onions:

  1. Peel and halve the onions.
  2. Add the oil, dairy-free butter and the sage leaves to the hot pan.
  3. After a couple of minutes, pour off a little of the sage butter into a small bowl and set the crispy sage leaves aside on a sheet of kitchen paper.
  4. Add the onion halves to the pan, cut-sides down.
  5. Season generously with salt and pepper, sprinkle the sugar over the onions and drizzle over 1 tablespoon of the balsamic vinegar.
  6. Turn down the heat, cover the pan and cook for 15 minutes.
  7. Finely grate the cheddar.

Build the tart:

  1. Unroll the pastry and cut it in half widthways to make fitting the pastry into the pan easier.
  2. Take the lid off the pan and scatter half the cheese over the onions.
  3. Drape the two pieces of pastry over the top to cover the onions (they will overlap in the middle).
  4. Carefully tuck the pastry in around the onions, being careful not to burn your fingers on the side of the pan.
  5. Prick the pastry all over with a fork and brush the top with the reserved sage butter.
  6. Transfer the pan to the hot oven to bake for 25 minutes, until golden brown and puffed up.

To serve:

  1. Remove the pan from the oven (the handle will be hot!). Lay the board or plate over the pan then carefully flip it over to tip out the tart.
  2. Drizzle over the remaining balsamic vinegar, reserved cheese and the fried sage leaves.
  3. Slice and serve with a simple green salad.

*Recipe shared with permission from BOSH! On a Budget (£14.99, HQ).

Got some leftover puff pastry you need to use up?

Make this fresh tomato tart with tofu ricotta! 

Written by


BOSH! is a duo of British vegan chefs from Sheffield consisting of Henry Firth and Ian Theasby. They host a successful vegan cooking channel on YouTube, have authored a series of vegan cookbooks, and host the ITV1 television programme Living on the Veg.

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