Chef's Corner
Caramelised Red Onion Tart Tatin
Serves 6
Prep Time
20
Cooking TIme
20
Ingredients
- 4 onions, peeled and cut into 30g quarters
- Kerrygold Unsalted Butter
- 1 tbsp light brown sugar
- 2 tbsp balsamic vinegar
- 1 pre-rolled puff pastry sheet, at room temp
- 1 egg, beaten for glazing
- To Serve: Handful of rocket leaves
Directions
1. In an oven proof cast iron skillet, melt the butter over a medium heat.
2. Add the onion quarters to the skillet and cook until starting to brown. Add the balsamic vinegar followed by the brown
sugar then turn down the heat. Continue to cook until the liquid starts the thicken slightly and turn off the heat.
3. Preheat the oven to 160 C/180C FAN/Gas Mark 6.
4. Unroll the puff pastry sheet and cut out a circle slightly larger than the diameter of the pan using.
5. Lay the pastry on top and glaze with the beaten egg before placing in the oven. Cook for 20-25 minutes or until the pastry
is golden brown.
6. Leave the tart to stand for 5 minutes before turning over onto a serving platter. Top with the crisp rocket leaves.
