Caramelised onion tarte tatins.
Cook time: 45 mins | Prep time: 20 mins | Serves: 18
Ingredients.
Caramelised onion
2 tablespoons olive oil
2 large spanish onions, halved, finely sliced
1 heaped teaspoon of brown sugar/coconut sugar
2 tablespoons balsamic vinegar
Salt & Pepper
Tarte tatins
1 x 375g roll of Careme ready-made spelt puff pastry
50g goats chevre
6 sprigs thyme, fresh
Method.
1. Heat a pan over low heat. Add olive oil, onions and a pinch of salt. Sweat down for 15 minutes. Stir throughout, until soft. Add sugar, balsamic vinegar, salt and pepper. Cook for 15 minutes until the onions are caramelized. Set aside to cool.
2. Take the pastry out 15 minutes before needed and preheat the oven to 180°C fan forced (350°F).
3. Grease a mini muffin tray with spray oil. Place onion into the mini muffin tray to cover the base. Cut out the pastry with a 5cm cookie cutter and press down lightly into the muffin hole.
4. Place in the oven for 15 minutes until the pastry is golden on top. Have a wooden board, large enough to fit the muffin tray ready.
5. Take the tray out and wait 1 minute. Place the muffin tray as low as you can and flip it out onto the board quickly and precisely. If the onion falls off from the pastry, spoon it back on.
6. Crumble goat’s chevre and sprinkle fresh Thyme leaves on top of each tart to serve.
Cooking note: Caramelised onion can be stored for up to 4 weeks, in an air-tight glass container and refrigerated.
