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Onion Tarte Tatin

Onion Tarte Tatin

  • 5 Tablespoons butter
  • 6-8 sprigs of thyme, leaves only
  • ¼ cup brown sugar
  • ⅓ cup balsamic vinegar
  • 3 to 4 onions, brown or red
  • ¼ cup water
  • 1 teaspoon salt
  • Freshly cracked black pepper, to taste
  • 2 Tablespoons honey
  • 2 sheets puff pastry, at room temperature
  • 1/2 cup feta cheese, crumbled. Goat cheese or ricotta also goes really well with it.

  1. Preheat oven to 200 C
  2. Peel your onions and slice them in thirds.
  3. Combine your butter, thyme leaves, brown sugar in your oven proof pan over medium low heat. Cook for 1 to 2 minutes.
  4. Arrange them on your pan in concentric circles, cut side down. You will have gaps, so after arranging all of the onion halves that fit, cut and fit pieces into the spaces until the pan is full.
  5. Add ¼ cup water and cover. Steam for 8-10 minutes.
  6. Remove from the heat. Sprinkle with salt and pepper and drizzle with honey.
  7. Cover with both sheets of the puff pastry. Take care to smush down the puff pastry all around the inside of the pan. This will end up being a glorious caramelized crust, so don’t skip this step.
  8. Place in the oven and bake for 25-30 minutes, or until the pastry is puffed up and golden brown.
  9. Remove from the oven and let stand for 4-5 minutes, but do not allow to cool.
  10. Carefully – very carefully – place a large serving platter or dish on top of the pastry and flip the contents out of the pan. Be careful as the pan will be hot and there is delicious vinegar sugar sauce in there, which is also hot.
  11. Scrape out any delicious bits of sauce that might be on the bottom of the pan. Slice and top with some crumbled feta or dollops of goat cheese or ricotta and fresh thyme leaves.

Serve with a side salad and enjoy!


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