Onion tarte tatin with goats' cheese and balsamic glaze
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France
Known as a French recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 50g/1¾oz butter, softened
- 2 medium-to-large onions
- Cut
- 150ml/5¼fl oz balsamic vinegar
- ready-rolled puff pastry (1-2 sheets)
- 8 thin slices of goats' cheese
- 40g/1½oz sugar
Contains
GlutenMilkSulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Hot oil. Never put water on an oil fire: turn off the heat and cover the pan with a lid or a damp tea towel. Pat food dry before it goes into hot oil, and lower it in gently, away from you.
- Oven and hot trays. Use dry oven gloves for trays and dishes: a hot tray looks just like a cold one. Open the oven door away from your face and let the first rush of heat out.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Preheat the oven to 180 C/350 F/Gas 4.
- Peel the onions and slice into 2.5cm (1in) slices. Gently fry in a little butter over a medium-to-high heat until the onions begin to colour - approximately 3-5 minutes. Leave to cool.
- Wipe the remaining butter around the base of a clean, small, ovenproof frying pan and sprinkle the sugar over the butter. Place the cold, cooked onions on top of the sugar and butter in the pan.
- Cut a disc of puff pastry 2cm (¾in) larger in diameter than the pan containing the onions, butter and sugar.
- Lay the pastry on top of the onions. The pastry should go up the side of the pan a little way, or over the edges to seal (this will depend on the height of your pan).
- Transfer the pan to the fridge and chill for one hour.
- Meanwhile, in a separate pan, reduce the balsamic vinegar over a medium-high heat to make a glaze.
- Remove the uncooked tart from the fridge and cook in the oven for 10-15 minutes until the pastry is cooked and golden.
- To turn out the tart, carefully place a plate over the pan and quickly turn the pan over (you may need to run a knife around the edge). The tart should be onion-side up, so the pastry has become the base.
- Place the slices of goats' cheese on top of the tart, and drizzle with the balsamic glaze.
Plating
Cookware for this recipe
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Frying pan
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Chef's knife
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Cutting board
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Vegetable peeler
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Spatula