Wednesday 4 September 2013

Caramelised Onion Tarte Tatin

From My Kitchen: Vegetarian, Murdoch Books, 2010.
Food that is cooked upside down and then turned over at the last moment is always fun—if it works out. This one did.

I took four large onions and cut off their tops and bottoms. They were then sliced across into 1.5cm rounds without removing the skins. These were placed in a baking paper lined tray side by side and not overlapping. They were brushed with olive oil and had chopped rosemary sprinkled over. They went into a 150ºC oven for about 1½ hours, being turned over about half way through the cooking time.
Now the onions had their skins removed and were placed in a round tart dish. They were sprinkled with 1½ tablespoons balsamic vinegar and had some cubed butter dotted on top. The oven meanwhile had been turned up to 220ºC.

A sheet of commercial puff pastry was cut into a round a little larger than the tart dish. It was laid across the onions and tucked down around the sides. The tart went into the oven for about 20 minutes until it had puffed up nicely and browned all over. The tart came out and was rested for about 5 minutes then had a plate placed over it and was quickly upended. The tart was ready to be eaten.
It was served with a salad of watercress leaves, chopped walnuts and feta cheese with a balsamic vinegar and olive oil dressing.
The onions had caramelised well and the added punch of the balsamic vinegar made for a delicious tarte tatin. God bless those demoiselles Tatin.
Taste: ✔✔✔✔
Ease of cooking: ✔✔✔

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