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
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125g Crème fraiche
2.5g Chives
2.5g Parsley
1/4 unit Lemon Juice
0.5 unit Lemon Zest
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.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.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.