I love Tart and I love caramelized onions, so what could be better than putting those two together in a beautiful French Onion Tarte Tatin? Not only is this an elegant and beautiful dish, but it also comes together rather quickly and is less complicated to make than you might think.
French Onion Tart
Preparation time: 20 minutes
Cooking time: 35 minutes
You will need
2 brown onions (I used 10 shallots instead of the brown and red onions)
1 red onion
50g butter (I used less than half the amount)
2 tbsp clear honey
2 tbsp balsamic vinegar
A few thyme sprigs
Salt and freshly ground black pepper
250g ready rolled puff pastry
Goat Cheese (optional)
Little flour for rolling
1. Preheat the oven to 180C/gas mark 6/ 350 - 400 F.
2. Cut the onions into wedges from the roots to the stems. Melt the butter in a 20 centimetre frying pan with a metal handle.
3. Add the onions and fry over a medium heat for about five minutes, turning from time to time until just beginning to brown.
4. Add the honey and vinegar and cook for a further five minutes, moving and shaking the pan occasionally so the onions do not stick to the pan. Arrange the onions so they make a pretty pattern, remembering you will be inverting the tart.
5. Add the thyme stems and season well. Leave to cool while you prepare the pastry.
6. Roll out the pastry on to a lightly floured surface and cut into a circle slightly larger than the diametre of the frying pan. Lift the pastry over the onions and tuck down the sides of the pan or tin. Make two small slits for the steam to escape.
7. Bake for 25 to 20 minutes (Mine took more than 40 minutes) until the pastry is well risen. Leave to stand for five minutes. Turn the pastry gently to release, you should be able to spin the tart tatin when it is ready to serve. Cover the pan with a plate, invert then remove the pan leaving the tart now on the plate.
8. Serve warm or cold with a scatter of rocket and parmesan shavings.