by local mum Amanda Cordony of The Cordony Kitchen
Whether you’re hosting an event or bringing a dish, these Caramelised Onion Tarte Tatins will make just the impression you’re aiming for!
- Makes: 12
- Prep time: 20 minutes
- Cook time: 45 minutes
- 2 tablespoons olive oil
- 2 large Spanish onions, halved, finely sliced
- 1 heaped teaspoon of brown sugar
- 2 tablespoons balsamic vinegar
- Salt & Pepper
- 1 x 375g roll of Careme ready-made spelt puff pastry
- 50g of Goat’s chevre
- 12 pieces of fresh Thyme
- 5-6cm cookie cutter
- 12 hole mini muffin tray approx 5cm
1. Heat a large pan over low heat. Add the onions a good pinch of salt & cook for 15 minutes, stirring occasionally until very soft. Add the sugar, balsamic vinegar, salt and pepper and cook for another 15 minutes until the onions are caramelized. Set aside.
2. Take the pastry out 15 minutes before using and preheat the oven at 180C. Grease mini muffin tray. Place onion into holes to cover the base. Cut out pastry with a 5cm cookie cutter and press down lightly into the muffin hole.
3. Place in the oven for 15 minutes until the pastry is golden on top. Have a wooden board, large enough to fit the muffin tray ready.
4. Take the tray out and wait 1 minute. Place the muffin tray as low as you can and flip out onto the board quickly and precisely. If onion falls off from the pastry, spoon back on.
5. Crumble goat’s chevre and fresh Thyme leaves on top of each tarte and serve.
Note: Caramelised onion can be stored, for up to 4 weeks, in an air-tight glass container refrigerated.