This is a creation of my ever amazing and fabtabulous flatmate, who has a gift when it comes to cooking. She is the best, and no matter what she makes it always turns out perfectly! Now, red onions are my favourite. Caramalised red onion are possibly even better, especially when coupled with goats cheese. However, my flatmate doesn’t stomach dairy too well so this lovely Tarte Tatin was left cheeseless. It still tasted phenomenal though! Tarte Tatin is such a fun and easy thing to make, because you get to make it upside down! The filling goes on the base and the pastry tucked over the top. It is a good way to avoid getting a soggy pastry bottom. With this recipe, you can drain off the baked juices and serve as a sort of gravy too! We ate it with white wine, salad, and a salad dressing make from mustard and white wine vinegar with a bit of cracked black pepper. Yum!
1 kg Red onions (thinly sliced)
2 tbsp Olive Oil
Salt & pepper
1 tsp dark brown sugar
1/2 a 15g pack of Thyme
Pack of Puff Pastry
1) Preheat the oven to 200C. Place the thinly slice onions in a large roasting tin (The grilling tray works fine, but give it a good scrub first!), with the olive oil, sugar, a knob of butter and seasoning. Drizzle with balsamic vinegar and sprinkle thyme, before roasting in the oven for 30-35 minutes.
2) Remove the onions from the oven, they should be soft and only lightly browned.
3) Crank the oven up to 220C. Tip the onions into a well oiled dish (we used 2 sandwhich cake tins) with minimal juices. The more liquid you add the soggier the pastry will be, so try and avoid it.
4) Roll the pastry out over the top of the filling and tuck around the sides. If using the sandwhich tins, roll out onto a floured surface, place the tin on top and cut a circle around with 2 inches extra. Prick holes in the top to let air escape as it cooks.
5) bake in the oven for 15-20 minutes, until the pastry is crisp and golden brown. Turn out onto a plate of chopping board, so the filling is the right way up. Enjoy!
Again, be careful to remove any excess juice from the onion mix before putting in the tins. You don’t want soggy pastry!