Mini onion tartes tatin
The humble onion is a versatile and under reckoned vegetable in the kitchen – so regularly an extra at the base of favourite recipes, yet not often enough making the centrestage. These sweet and tender onions combine perfectly with some buttery puff pastry to make an excellent little side dish. You can try topping them with a fresh green herb salad and they can stretch to a great starter or light lunch, just make sure to be generous with the cheese topping!
Preparation time: 10 minutes
Cooking time: 30 minutes
3 large white onions, peeled, cut in half and remove base to make flat discs
2 tbsp olive oil
2 tbsp honey
2 tbsp sherry vinegar
320g ready rolled all-butter puff pastry, removed from fridge 15 minutes before using
50g grated Parmesan
10 sprigs fresh thyme
6 small round tart tins (about 9 cm diameter), buttered
Preheat the oven to 200c / 180c fan.
Place the butter and oil in a large frying pan and place on a low to medium heat. Place the onion discs in the frying pan and cook for 15 minutes, flipping over very carefully after 10 minutes, you want them to be caramelised and tender and still holding their shape. Set aside on a plate.
Add the honey and the sherry vinegar to the pan and bring back onto the heat. Cook for 4 minutes or until thickened and quite dark. Add the thyme sprigs, then divide the vinegary caramel between the tins. Place the onion on top and then cut out 6 rounds puff pastry 1cm wider than the base of the tin (you can use a cookie cutter to be extra neat). Prick the top of the pastry and tuck it into the tin.
Bake for 15-20 minutes or until pastry is golden and puffy. Turn upside down and sprinkle with parmesan cheese and a little extra fresh thyme. Eat while still warm.
Make sure to remove the onion tarts from their tins straight away or the caramel will set and stick. Use a palette knife to ease it out. Place a plate over the pastry and flip it over.
Recipe originally featured in The Daily Mail.
Head over to Khoollect for some more pastry inspiration, including: