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Onion Tatin 17 2 blog

Onion Tart

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Ingredients
  

  • 500 g baby onions
  • 2 tbs butter
  • 2 tbs olive oil
  • 2 tbs brandy
  • 1 tbs apple cider vinegar
  • pinch of salt
  • 1 tbs chopped parsley
  • 400 g puff pastry store bought, unrolled and cut in half, and one half refrozen for another use
  • 50 g grated parmesan
  • 100 g chevin goats milk cheese
  • chopped parsley for garnish

Instructions
 

  • Preheat the oven to 180 degrees C
  • Peel and quarter the onions and place in a single layer in a 20cm diameter round pie dish.
  • If the onion are a bit large cut them into 6 pieces rather.
  • Melt the butter with the oil, brandy, vinegar and salt.
  • Stir in the chopped parsley and pour over the onions.
  • Roast the onions for 45 minutes and remove from the oven.
  • Increase the oven temp to 200 degrees C
  • Gently roll out the pastry on a floured surface until it is 1cm - 2cm larger than the pie dish and trim off the square edges.
  • Place over the onions once roasted, tuck in the edges of the pastry into the pie dish.
  • Sprinkle with the parmesan cheese and bake for 25 minutes until puffed up and golden.
  • Remove from the oven and leave to stand for 5 minutes before turning out onto a flat plate.
  • Crumble the chevin over the tart, sprinkle with some more chopped parsley and serve.
  • Adapted from Conrad Louw