Sweet Onion Tarte Tatin
Ingredients
- 25cm puff pastry round
- 50g salted butter
- 3 red onions
- 50g granulated sugar
- 1 tablespoon apple cider vinegar
- A couple of sprigs of thyme leaves
- 1/2 teaspoon black pepper
- 1/2 teaspoon salted butter
- 1 tablespoon brandy
- 1 tablespoon olive oil
Optional
- Crumbled cheese, if desired
Preparation
Slice the onions into thick rounds around 1.5 cm wide.
Place the onions in a shallow tray and pour over boiling water. Leave for 10 minutes.
Cut the pastry to a 25cm wide circle and prick it with a fork to make holes.
Heat the butter and oil over a medium heat with a few thyme leaves.
Add the onions to the pan and cook over medium to low heat for 10 minutes.
Sprinkle over the sugar and allow it to dissolve, then add the salt, pepper, brandy, and vinegar. Let the mixture bubble for a minute and remove the pan from the heat.
Preheat the oven to 200°C/400°F or 180°C fan/Gas Mark 6.
Carefully lay the pastry over the onions and tuck the edges in.
Bake for 30 minutes until golden.
Allow the tart to cool for 5 minutes, then place a plate over the pan and flip it over. Use gloves to handle.
If desired, crumble cheese over the tart and slice it.
Notes
Boiling the onions in water is a helpful shortcut, as suggested by @chezlerevefrancais.
