Onion Tart Tatin
This dish looks impressive but is deceptively easy to make! Serve with a sprinkling of goat’s cheese and rocket for a starter or light meal to impress. You could also make this in two separate tart tins for individual portions.
Preparation Time: 20 minutes
Cooking Time: 35 minutes
- Preheat the oven, 200°C/fan oven 180°C, Gas Mark 6
- Cut the onions into wedges from the roots to the stems. Melt the butter in a 20 cm (8 inch) frying pan with a metal handle. Add the onions and fry over a medium heat for about 5 minutes, turning from time to time until just beginning to brown.
- Add the honey and vinegar and cook for a further 5 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. Add the thyme stems and season well. Leave to cool while you prepare the pastry.
- Roll out the pastry on to a lightly floured surface and cut into a circle slightly larger than the diameter of the frying pan. Lift the pastry over the onions and tuck down the sides of the pan or tin. Make 2 small slits for the steam to escape.
- Bake for 25-30 minutes until the pastry is well risen. Leave to stand for 5 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 scattering of rocket and Parmesan shavings.