Name: Onion & goat's cheese tarte tatins
Prep time: 25 min
Cook time: 1 h 20 min
Total time: 1 h 45 min
Yield: 6
Ingredients: 100g golden caster sugar; 50ml cider vinegar; vegetable oil for frying; 3 large white onions halved; 6 thyme sprigs plus extra picked thyme leaves to serve; 320g sheet all-butter ready-rolled puff pastry; 150g ash goat's cheese log, sliced into six discs

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Onion & goat's cheese tarte tatins

Onion & goat's cheese tarte tatins

Tom Kerridge

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Serves 6

More effort

Prep: 25 mins

Cook: 1 hr and 20 mins

plus 1 hr chilling

A star rating of 2.5 out of 5.2 ratingsRate

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Individual tarte Tatin-style bakes with puff pastry, caramelised onions, thyme and ash goat's cheese make a sumptuous vegetarian lunch or dinner party starter

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

100g golden caster sugar
50ml cider vinegar
vegetable oil

for frying
3 large white onions

halved
6 thyme sprigs

plus extra picked thyme leaves to serve
320g sheet all-butter ready-rolled puff pastry
150g ash goat's cheese

log, sliced into six discs

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Nutrition: per tart

kcal414
fat22g
saturates11g
carbs43g
sugars25g
fibre4g
protein9g
salt0.8g

Method

step 1

Line a baking tray with baking parchment. Put the sugar in a heavy-based saucepan and melt over a medium heat. Cook to a dark caramel, occasionally swirling the pan gently to help melt any remaining sugar and get an even colour. Add the vinegar, stir to combine, and pour into the tray, spreading it out. Leave to cool.
step 2

Heat oven to 180C/160C fan/gas 4. Add a splash of oil to an ovenproof frying pan over a medium-high heat. Lay the onions cut-side down and fry until blackened and just starting to burn, about 5 mins. Add the thyme sprigs, then transfer to the oven and bake for 25 mins. Once the onions are tender, remove from the pan. Space them out evenly, cut-side down, on the caramel and leave to cool.
step 3

Once the onions are cool, cut the pastry into six equal discs, each large enough to cover an onion half. Cover the onions with the pastry, tucking it under slightly. Put the tray in the fridge for 1 hr so that the pastry firms up a bit.
step 4

Heat oven to 200C/180C fan/gas 6. Bake the onion tarts for 20 mins, then reduce heat to 180C/160C fan/gas 4 and bake for 10 mins more.
step 5

Remove from the oven and leave to cool. Once cool enough to handle, turn the tarts so the onions are now facing up. Lay a slice of goat’s cheese on top of each and bake for a further 10 mins. Remove from the oven and sprinkle over a few thyme leaves to serve.

Recipe from Good Food magazine, February 2017

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A star rating of 2.5 out of 5.2 ratings

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