November 26th 2013 10:35
It always surprises me how ‘sweet’ lots of vegetables are. Onions, carrots, pumpkin, leeks – they just need a little bit of butter or oil and some patient, gentle cooking time. It’s not really a surprise then that a dish which is traditionally made with fruit and served as a dessert also works very, very well when made with vegetables. Tarte tatin is one of my favourite dishes out there. It is such a simple idea, to cook your fruit or vegetable until they are beautifully golden and caramalised, and then add a sheet of pastry over the top to hold it all together. It is certainly one that is well worth having in your repertoire.
Caramalised Onion Tarte Tatin (adapted from River Cottage everyday veg)
1 sheet frozen puff pastry, thawed
2 tablespoons olive oil
1 tablespoon balsamic glaze
Preheat oven to 190 degrees. Cut the onions into 8 evenly sized wedges. Heat the oil in an oven proof dish on the stove. Add the onions, arranging them roughly into a concentric pattern.
Sprinkle with salt and cook for 15-20 minutes, turning once or twice until the onions are tender and starting to caramalise.
Trickle the balsamic glaze onto the onions and stir gently to coat. Remove from the heat and make sure the onions are spread evenly across the pan.
Lay the sheet of pastry over the onions in the pan. Remove the excess pastry with a knife, so you have a circle which slightly overlaps the edges of the onions. Bake in the oven for 20 minutes until the pastry is puffed and
Invert the tart onto a plate. Serve immediately with a green leafy salad.