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