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Red onion tarte tatin
Another elegant classic from the man with a certain 'je ne sais quoi'.
225g puff pastry
2 large red onions
500 ml robust, deeply-coloured red wine
2 tbsp Red wine vinegar
4 tsp balsamic vinegar
1 tsp chopped rosemary
Dash of port
4 tbsp clear honey
Soft Goats Cheese – for top of tarts - must be runny like Brie so it melts and goes gooey on top of tarts
Rocket to garnish
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Preheat the oven to 220°c.
Roll pastry out to about 3mm thick. Cut circles about 10 cm and keep in the fridge until required.
Remove the outside skin from the onions, leaving the base and stalk intact.
Peel the next outer layers of the onion, and halve each one across the middle.
Pour the wine into a pan, add the red wine vinegar, balsamic and herbs and season with salt and pepper.
Place the onions in cut side down. Bring to a simmer, and then continue simmering for 30 minutes, then add the port.
As the wine reduces, roll the onions around from time to time until they are well coated and almost tender in the centre.
Place the onion halves on a rack placed over the pan and leave until cold and dry. Trim off the roots and stalk.
Line four medium-sized pastry cutters with greaseproof paper followed by a spoonful of honey.
Place an onion half, flat side down, on top.
Followed this with a circle of pastry making sure you join the edges of the pastry so the filling doesn’t spill out.
Cook in the oven for about 25 minutes until the pastry is golden brown, risen and the edges are caramelized.
Remove the tatins from the oven and with a spatula carefully flip them over, onion side up.
Place the goats cheese on top and grill to melt the cheese.
Serve with rocket on the side.