This is one of those recipes that looks a lot more impressive than the skill level required to cook it, making it perfect to take to that function you need to impress at or a last-minute lunch.
- 2 large white or brown onions
- 1 spanish onion
- 2 tbsp butter
- 2 tbsp honey
- 2 tbsp balsamic vinegar
- A couple of sprigs of thyme
- 250g ready rolled puff pastry
- Plain flour
- Salt & pepper for seasoning
- Preheat your oven to 180°c.
- Cut the onions into 6 wedges from root to stem. Melt the butter in a medium (approx 20cm) frying pan with a metal handle on a low to medium heat.
- Fry the onions in the pan for a few minutes on each side until they start to brown.
- 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 flat side down, remembering you will be inverting the tart (so the flat side will be visible at the top eventually).
- Remove from the heat and add the thyme stems and season to taste. Leave to cool while you prepare the pastry.
- Roll out the pastry on to a lightly floured surface and cut into a circle around the same diameter 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.
- Bake for 20-25 minutes until the pastry is well risen and then remove from the oven.
- 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.
- Serve warm or cold with a scatter of rocket and parmesan shavings.
This recipe was adapted from the following link at Red Online.