Food & Drink Recipe
Caramelized Red Onion Tarte Tatin
Ingredients (serves 2)
3 Red Onions 250ml Balsamic Vinegar 50ml Olive Oil
2 Cloves Garlic, chopped 25g Caster Sugar 1 Sprig Thyme All Butter Puff Pastry Sea Salt
Method
1. Prepare onions by cutting through the middle (not through the root) while keeping the skins on. Place in an oven tray flat side down, pour over 150ml of the vinegar, the olive oil and scatter over the chopped garlic and thyme. Season with a little sea salt. Cook at 180 C until vinegar and oil has been absorbed and the onions are caramelised and cooked through. Leave to cool.
2. For the base of tart, pour remaining vinegar and the sugar into a saucepan and
reduce liquid to a syrupy
consistency. Pour mixture into two small tart moulds or a blinis pan.
3. Place onions flat side down on top of syrup. Roll out puff pastry to around
6
3-4 mm thick. Cut pastry so it is slightly bigger than the mould you are using. Place it over the onions and tuck it in around them. Stab pastry a few times with a fork to allow steam to escape and leave tarts to rest in fridge for 20 mins.
4. Cook for 15 mins or till pastry is brown. Tarts can be served warm or cold. Crumble a soft cheese such as Stilton or Goats cheese over them before serving.
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