A crispy and soft upside down tart or individual tartlets of caramelised onions, toasted walnuts with or without cheese. No added sugar. Ready-made puff pastry makes this onion tarte tatin even easier to prepare.
4large onionsred or yellow
1packet (230g)ready-rolled puff pastry, all butter(or defrosted puff pastry, rolled into a circle)
25g (1oz)unsalted butter
1sprigfresh rosemary or thyme(or 1/2 tsp dried Herbes de Provence)
pinchsalt & pepper
100g (4oz)goat's cheese or comté(optional)
Peel and cut the onions into thin slices. Meanwhile, over a medium-low heat, melt the butter with some olive oil in a non-stick frying pan (ideally that can be transferred to the oven otherwise use a 23cm non-stick cake pan to bake the tatin). Add the onions to the pan and leave to soften and cook for about 15 minutes, turning a few times to coat the onions in the butter and oil.
Preheat the oven to 200°C/180°C fan/Gas 6.
Add chopped fresh herbs (or a teaspoon of dried Herbes de Provence) and season the onions. Transfer to a cake pan, if using. Slice the goat cheese (3 slices per person) and place them on top of the packed caramelised onions.
Top with the larger disk of puff pastry, tucking it in around the sides of the pan. Prick the pastry (to stop the puff from rising in the oven) then transfer to the oven. Bake for 30 minutes, or until crisp and golden brown.
Remove from the oven. Place a serving plate larger than the pan over the top. Carefully turn the tatin upside down on to the plate.
See accompanying video: how to make an onion tarte tatin.Serving Suggestions:A side-salad of lamb's lettuce (mâche) tossed in olive or walnut oil, white balsamic vinegar and extra toasted walnuts.Wine pairing with onions:With goat's cheese: serve with a chilled white Sauvignon Blanc and the sensation with the goat's cheese brings out honey flavours. Ideally, serve a wine from the Loire Valley since it's The French region for goats cheeses (Sancerre, Quincy, Menetou-Salon, Pouilly, Reuilly...). A Sancerre red is also a good match. Otherwise with onions: serve with a fruity Chenin Blanc (e.g. Vouvray, Savennières) or rosé.