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Brisket Tarte Tatin

Updated: Jul 10, 2021

So this came delicious! It is cooked sliced Brisket, fried potatoes, caramelized pearl onions and carrots baked in a sheet of Puff Pastry. I cooked the potatoes and carrots yesterday so they could get soft overnight and also that everything was cold. Then I went to my neighborhood BBQ place (Holy Hog BBQ) and ordered 1/2 pound of Brisket.


1/2 Pound Cooked Brisket, Diced

1 Large Potato, sliced and fried

1 Cup Carrots, sautéed in butter until medium soft

9 Peeled Pearl Onions

BBQ Sauce

1 Tbsp Brown Sugar

1 Puff Pastry Sheet

Butter, Rosemary, Salt & Pepper


Sauté Pearl Onions in 1 Tbsp butter and 1/2 Tsp of Rosemary until brown. Add brown sugar, stir and take pan off the heat. SIDE NOTE: I boiled the onions in water for 3 minutes earlier and then into an ice bath and the skins popped right off.

Arrange onions in center of pan and slowly add all of the ingredients into a big pile in the center of a cast iron skillet, alternating with BBQ Sauce.

Cover with Puff Pastry Sheet and tuck the dough under the ingredients. Using a fork, make some holes on the top of the pastry.

Bake on 380 degrees for 40-50 minutes or until golden brown. Let cool for just 5 minutes and then turn the skillet upside down on a serving plate.

Kind of amazed that all the ingredients, including the BBQ sauce, stayed inside the pastry!!



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