Cheese and onion tarte tatin recipe
This looks the business, tastes delicious and is a great way to use up any onions you have knocking about in the cupboard.
You will need a 24cm/9inch deep ovenproof frying pan wih a lid, plus a board or plate that will fit tightly over the pan.
Ingredients
- 7 mixed red and white onions (about 500-600g/17.5-21oz), peeled and halved
- 3 tbsp vegetable oil
- 1 tbsp dairy-free butter
- 10 sage leaves
- 1 tbsp sugar
- 2 -3 tbsp balsamic vinegar
- 20 g smoked dairy-free Cheddar, finely grated
- 1 x 375g/13oz sheet ready rolled dairy-free puff pastry
- 1 pinch each salt and black pepper
- 7 mixed red and white onions (about 500-600g/17.5-21oz), peeled and halved
- 3 tbsp vegetable oil
- 1 tbsp dairy-free butter
- 10 sage leaves
- 1 tbsp sugar
- 2 -3 tbsp balsamic vinegar
- 0.7 oz smoked dairy-free Cheddar, finely grated
- 1 x 375g/13oz sheet ready rolled dairy-free puff pastry
- 1 pinch each salt and black pepper
- 7 mixed red and white onions (about 500-600g/17.5-21oz), peeled and halved
- 3 tbsp vegetable oil
- 1 tbsp dairy-free butter
- 10 sage leaves
- 1 tbsp sugar
- 2 -3 tbsp balsamic vinegar
- 0.7 oz smoked dairy-free Cheddar, finely grated
- 1 x 375g/13oz sheet ready rolled dairy-free puff pastry
- 1 pinch each salt and black pepper
Details
- Cuisine: French
- Recipe Type: Tart
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 45 mins
- Serves: 4
Step-by-step
- Preheat the oven to 200°C/400°F/gas mark 6. Put the ovenproof frying pan over a medium-low heat.
- Add the oil, dairy-free butter and the sage leaves to the hot pan. After a couple of minutes, pour off a little of the sage butter into a small bowl and set the crispy sage leaves aside on a sheet of kitchen paper.
- Add the onion halves to the pan, cut-sides down. Season generously with salt and pepper, sprinkle the sugar over the onions and drizzle over 1 tablespoon of the balsamic vinegar.
- Turn down the heat, cover the pan and cook for 15 minutes.
- Take the lid off the pan and scatter half the cheese over the onions.
- Unroll the pastry and cut it in half widthways to make fitting the pastry into the pan easier. Drape the two pieces of pastry over the top to cover the onions (they will overlap in the middle).
- Carefully tuck the pastry in around the onions, being careful not to burn your fingers on the side of the pan. Prick the pastry all over with a fork and brush the top with the reserved sage butter.
- Transfer the pan to the hot oven to bake for 25 minutes, until golden brown and puffed up.
- Remove the pan from the oven (the handle will be hot!). Lay the board or plate over the pan then carefully flip it over to tip out the tart. Drizzle over the remaining balsamic vinegar, reserved cheese and the fried sage leaves. Slice and serve with a simple green salad.
This recipe is from BOSH! on a Budget by Henry Firth and Ian Theasby (HQ, HarperCollins). Available now, £16.99.
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