Crispy buttery pasty and caramelised onions served with goats cheese - delicious! Make this your next party recipe.
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Category
Lunch
Servings
2
Prep time
4 hours
Cook time
30 minutes
Crispy buttery pasty and caramelised onions served with goats cheese - delicious! Make this your next party recipe.
![Image of Onion tarte tatin](https://images.getrecipekit.com/20240112051530-andy-20cooks-20-20onion-20tarte-20tatin.jpg?aspect_ratio=16:9&quality=90&)
![Andy Cooks - Onion Tarte Tatin](http://www.andy-cooks.com/cdn/shop/articles/20240112051530-andy-20cooks-20-20onion-20tarte-20tatin.jpg?v=1705824926&width=1600)
Ingredients
- 150g (about 5.3 oz) strong white flour
- 1 tsp salt (plus more for seasoning the onions)
- 200g (about 7 oz) butter (120g and 80g separated)
- 1 tbsp olive oil
- 6 small brown onions
- 1 tbsp brown sugar
- 3 tbsp balsamic glaze
- 3 sprigs of thyme
- goat's cheese, for garnish
Directions
To make the rough puff pastry, add the flour, 1 teaspoon of salt, and 120g of butter (slightly softened but not at room temperature) to a bowl.
- Using your hands, crumble the butter into the flour. Aim to keep some larger lumps of butter. Gradually add ice-cold water, one tablespoon at a time, mixing until the dough just comes together. Then wrap it in cling film, shape it into a disc, and chill in the fridge for 1 hour.
- After chilling, roll out the dough to approximately 20cm x 10cm (about 8" x 4"). Fold it over itself like a letter going into an envelope, press firmly, cover, and return to the fridge for another hour.
- Repeat the rolling and folding process three more times.
- Preheat the oven to 160°C (320°F).
- Peel the onions, keeping the ends intact, and cut them in half. In a cast-iron pan over medium heat, add the remaining 80g of butter and the olive oil. Sprinkle it with salt and place the onions face down in the pan.
- Sprinkle over the brown sugar and thyme leaves, and pour over the balsamic glaze.
- Cook over medium-low heat for 10 minutes.
- Meanwhile, roll out the pastry to 0.5cm (about 0.2") thick and cut a disc slightly larger than the pan.
- Place the pastry disc over the onions, tucking the edges down the sides. Score 5-6 small holes in the pastry to allow steam to escape.
- Bake in the oven for 35-40 minutes or until the pastry is golden brown.
- Remove from the oven and let it rest for 3-4 minutes before turning out onto a plate.
- Garnish with goat's cheese and serve.