Onion Tarte Tatin
Our Onion Tarte Tatin combines all your favourite flavours into one fancy dish to impress
- 75g butter
- 1 tbsp fresh thyme, finely chopped
- ½ tbsp rosemary, fine chopped
- ½ tbsp sage, finely chopped
- 1 clove of garlic, minced
- 1200g small shallots, peeled, left whole, top stem trimmed
- ½ tbsp salt
- 2 tbsp balsamic vinegar
- 1 tbsp port
- 100g strong cheddar, grated
- 230g ready rolled puff pastry round
- A handful of fresh thyme to garnish
- Preheat the oven to 180C fan.
- Place the butter in a frying pan, suitable to be used in the oven. Melt over a low/ medium heat, add in the garlic and chopped herbs. Keep the heat low to ensure the butter does not burn.
- Arrange the shallots cut side down in the pan, in a circular pattern. Season with salt and fry for 10-15 minutes, over a medium heat until caramelised and softened on the side in tact with the pan.
- Add the balsamic vinegar and port to the pan and cook for a further 5 minutes until reduced and syrupy.
- Scatter the cheese over the shallots and then place the puff pastry over the pan, completely cover the shallots and tuck the pastry in at the sides.
- Place in the preheated oven and bake for 20- 25 minutes.
- Allow to cool in the pan slightly for approximately 5 minutes. Place a large plate over the top of the pan and turn it over to remove the tarte from the pan. Garnish with fresh thyme and serve immediately.