Tarte Tatin is a French puff pastry tart usually made by caramelising fruit in a pan before draping over puff pastry, cooking until puffed and then flipping over on to a plate so the delicious caramel fruit filling is on top- similar to an upside down pineapple cake, but even nicer. The caramel oozes out, creating a sauce for the soft fruit and the crispy pastry creates a contrast texture. Normally made with apples, pears or other fruit, I have switched it for a savoury version made with sweet and sticky balsamic onions. I have also topped it with Stilton cheese to contrast the sweet onion but this is optional- you could also use goats cheese for a similarly tangy finish. The black balsamic vinegar makes the onions look burnt but they won’t be!
RECIPE
Serves 2 as a starter
Difficulty Level: Home Cook
Ingredients:
- 5 small onions
- 50g butter
- Tablespoon sugar
- Tablespoon balsamic vinegar
- 1 sheet ready rolled puff pastry (you won’t need it all
- 50g Stilton or goats cheese
- Olive oil
- Salt and pepper
Method
- Heat a small ovenproof frying pan over a medium heat (the Size is not that important, just make sure the onions can fit snug in it) and melt the butter and a drizzle of olive oil in it.
- Preheat the oven to 200C.
- Add the halved onions, cut side down. Add a lid to the pan and cook for around 30 minutes until the onions are soft and the cut sides are golden brown. Be careful when lifting the onions, as the
- Add the sugar and balsamic vinegar and allow to cook for around 5 minutes more.
- Cut a circle of pastry to fit snugly in the pan. Gently drape the pastry over the onions and lightly tuck in the edges. Bake in the oven for 20-25 minutes until the pastry is cooked.
- Remove from the oven and leave to one side for a couple of minute. Put a plate on top of the pan and then turn the pan upside down to release the tart tatin. If any onions stick to the pan, gently spoon them out and into place on the pastry.
- Crumble over cheese and serve straight away.
