Chef Stephanie’s Onion Tarte Tatin

February 6, 2018 ,
Valentine's Day Dinner at Cuvee

Easy, but impressive this onion tarte tatin is perfect for impressing your significant other with your Master Chef culinary skills. Just don’t forget the bubbly!

INGREDIENTS

  • 250ml castor sugar
  • 60ml water
  • 1 roll of ready-made puff pastry
  • 10 to 15 pearl onions
  • 15ml fresh thyme
  • 2 garlic cloves, minced
  • 50g butter

METHOD

  1. Make a caramel by boiling the castor sugar and water until golden brown and pour into four small oven-proof dishes. Leave to set.
  2. Peel the onions and boil in water until soft, but not falling apart. A knife should be able to pierce it without much effort.
  3. Slice the onions in half and char them in a pan to caramelize the one side of the onion.
  4. Make a herb butter by melting the butter and adding the thyme and garlic. Infuse for 5 – 10 minutes.
  5. Toss your onions in the herb butter and season with salt and pepper.
  6. Pack the onions over the caramel that should now be set in your oven-proof dishes.
  7. Cut the puff pastry to form a lid for the oven-proof dishes. It should be slightly bigger than the rim of the dish as it will shrink when cooked. Place it over the onions.
  8. Brush with egg wash (lightly beaten egg).
  9. Bake in the oven at 200 ̊C for 25 – 30 minutes.
  10. Plate while still warm by placing a plate on top of the pastry. Turn upside down and lift off the dish.
  11. Serve with some blue cheese, garden leaves and a balsamic vinaigrette.

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