RED ONION TARTE TATIN
Course
Main Dish
Ingredients
225
G
pack of puff pastry
defrosted and rolled into a 1/8th inch circle just a little larger than the TT tin
1
oz
butter
2
lb
red onions
cut into ¾” inch slices
2
T
sugar
2
oz
sun dried tomatoes
4– 6
ozs
goats cheese evenly sliced
Instructions
Melt butter in a large frying pan and add onions.
Sprinkle over ½ the sugar and season with salt and pepper
Pour over just enough cold water to cover the onions and slowly simmer the onions for 30 minutes until water has evaporated to leave a sticky glaze
Oil the bottom of the TT tin and sprinkle with remaining sugar.
Scatter over pieces of the sun-dried tomatoes. Carefully arrange the onions on top, seasoning with salt and pepper
Arrange slices of goats cheese over the onions and cover tightly with the pastry circle, tucking in the sides
Bake at 220 C for 20-30 minutes until pastry is crispy and golden
Turn pastry down onto a serving dish
Cut into wedges garnished with salad leaves