Onion Tarte Tatin
Serves 4
Directions
- 1Prep the onions into quarters (or into six if the onions are large). Cut the puff pastry into a ring.
- 2Spread the soft butter onto the pan, sprinkle the sugar on top, add salt, and finish with the vinegar.
- 3Arrange the onion segments in the pan in a spiral, add black pepper, and place the cut-out pastry on top, tucking in the sides.
- 4Place on the stove, rotating the pan 90° every 5 minutes for 20 minutes (or until you start to see caramel forming around the edges).
- 5Transfer to the oven at 170°C for 20 minutes.
- 6For the crème fraîche: In a bowl, whisk everything except the lemon until stiff peaks form. Add the lemon zest, juice, salt, and pepper.
- 7Turn out the tart and finish with Maldon salt and picked thyme.
- 8Spoon the crème fraîche mixture on top of the warm tart.
Ingredients
- 500 g Roscoff onion
- 80 g butter, soft
- 120 g sherry vinegar
- 60 g caster sugar
- 2 sprigs thyme
- 1 unit puff pastry
- salt (optional)
- black pepper (optional)
- 125 g crème fraîche
- 2.5 g chives
- 2.5 g parsley
- 1/4 unit lemon juice
- 0.5 unit lemon zest
- Maldon salt (optional)
