Serves: 4(1 Vote)
2 tbsp balsamic vinegar
1 block puff pastry
2 tbsp dark brown sugar
1 slice goat's cheese
1 tbsp butter
3 large onions peeled and sliced about 1cm thick
- Heat the oven to 200C.
- Melt a good sized knob of butter in your frying pan and add a slug of olive oil. Remove the pan from the heat and allow the butter to cool slightly. Layer the slices of onion artistically in the frying pan. The bottom layer is the most important as this is the presentation side of the dish.
- Return to the heat, cover with a lid or some foil and fry gently until the onions have softened and golden juice is bubbling up around them, this should take about 15-20 minutes. Don't stir or move the onions at all.
- While they are cooking, roll out the pastry to a size large enough to cover your frying pan.
- When the onions are completely soft, remove the lid and sprinkle the top of the onions with the dark brown sugar, muscovado is good but not essential, and then drizzle with the balsamic vinegar. Turn up the heat a little and cook, uncovered, until the liquid from the onions and the balsamic vinegar has reduced to a thick syrup at the bottom of the pan, about another 5 minutes.
- When the syrup is dark and bubbling, crumble the goat's cheese over the top and immediately remove from the heat.
- As soon as the pan is bearable to touch, drape your pastry square over the top of the onions. Make sure the onions are completely covered and tuck any corners and loose edges down between the onions and the side of the pan.
- Put in the oven for about 20-30 minutes, or until the pastry is golden and crisp.
- Remove from the oven and place a large plate over the top of the pan, then invert the whole thing so the tarte tatin turns out onto the plate, pastry side down. I usually find mine turns out without any trouble but, if you have burnt the onions, you may find a few rings stick. Just prise these off and pat back into place.
This is a fairly rich dish, so I love to serve it with a simple green salad or just some peppery rocket dressed with a squeeze of lemon.