ONION TARTE TATIN

Delicate Roscoff onions, slowly caramelised and wrapped in golden pastry. A timeless French classic.

Onion tatin (4 portions)

500g Roscoff Onion
80g Butter (soft)
120g Sherry Vinegar
60g Caster Sugar
2 sprigs Thyme
-
125g Crème fraiche
2.5g Chives
2.5g Parsley
1/4 unit Lemon Juice
0.5 unit Lemon Zest

1. Prep the onions into quarters (or into six if the onions are large). Cut the puff
   pastry into a ring. Spread the soft butter onto the pan, sprinkle the sugar on
   top, and finish with the vinegar. Arrange the onion segments in the pan in a
   spiral, and place the cut-out pastry on top, tucking in the sides.

2. Place on the stove, rotating the pan 90° every 5 minutes for 20 minutes (or
   until you start to see caramel forming around the edges). Transfer to the oven
   at 170°C for 20 minutes. Turn out and finish with Maldon salt and picked
   thyme.

3. For the crème fraîche: In a bowl, whisk everything except the lemon until stiff
   peaks form. Add the lemon zest, juice, salt, and pepper, then check with a
   senior for seasoning. Spoon on top of the warm tart.