Monday, 6 February 2012

Meat Free Monday: red onion tarte tatin

How about a warm, savoury tarte tatin in this cold weather? Not particularly laborious, inexpensive and with a lovely, deep agrodolce flavour, I was very pleased with how this one turned out! We had big wedges of it with some warm broccoli vinaigrette but daintier portions would make a very nice starter.

Red onions and garlic were cooked slowly in butter and red wine until soft, then sprinkled with a little sugar and balsamic. If I'd had some fresh thyme I would have added that, but I didn't want to cloud the flavour with dried thyme.

I made a light, flakey parmesan and black pepper shortcrust to create a really savoury foil for the onions.

Red Onion Tarte Tatin

40g SR flour
80g plain flour
40g grated parmesan
1tsp freshly ground black pepper
60g butter
1 egg
dribble of water

2tbs butter
1kg red onions
2 cloves garlic
50ml red wine
pinch salt
1tsp caster sugar
2tsp balsamic

Parmesan or pecorino shavings to finish.

Peel and halve the onions. Melt the butter in an oven-proof pan (I used my Le Creuset shallow casserole) and cook the onions gently for about 15 minutes with the lid on, turning a couple of times and trying to keep the halves intact. Pour over the red wine and sprinkle with a pinch of salt and continue to cook for another 10 minutes, again with the lid on.

Sprinkle with the sugar and balsamic, and arrange the onions so that they are cut side down. Cut the peeled garlic cloves into quarters and put them in any little gaps between the onions.

Allow to cool for at least half an hour (this bit can be done ahead).

For the pastry, combine the flours, grated parmesan and pepper in a bowl. Rub in the butter, add the egg and, if necessary, a splash of water to bring it together. Wrap in cling film and chill in the fridge for half an hour or so.

After resting, roll the pastry out on a floured surface and tuck over the top of the cooled onions. Bake in a pre-heated 190C oven for 20-25 minutes or until a dark golden colour with bubbles of caramelised onion juices erupting around the edges. Let sit for a couple of minutes then turn onto a plate. Any onions that stick to the pan can be lifted off with a palette knife and replaced on the pastry. Shave over some parmesan or pecorino to serve.


Hotly Spiced said...

This looks beautiful. How delicious. I imagine the onions become caramelised and that would go so well with the black pepper pastry. I have heard the temperature has dropped in the UK and that even Heathrow has been shut down due to the amount of snow. I hope for your sake that Spring arrives early!

Laura C said...

I want that in my tummy!

leaf (the indolent cook) said...

Oh, this looks beautiful. Those succulent onions, so tantalising!

Caroline said...

That looks gorgeous - lovely colours and I can imagine that the cheesy pastry went so well with the onions. Yum.

Alicia Foodycat said...

Hotly Spiced - it's been a really mild winter until the last week, so I can't really complain about a bit of snow!

Laura - make it! Very easy.

Leafy - thanks!

C - the pastry was good. I was wondering what else I could use it for!

Simona Carini said...

Your tart looks really nice! I like the very last photo, where you see the cooked onions: it gives a sense of melt-in-your-mouth goodness.

Riki Schmigel said...

This is a really interesting recipe. I have never heard of an onion tarte, but would be really interested to try it. Does the flavor resemble french onion soup?

kat said...

I love a good onion tart but have never seen one made like that!

hungryandfrozen said...

I love the intense flavours the simple onion can have when roasted. This looks wonderful - especially with the parmesan in the pastry!

Deb in Hawaii said...

The color on your tart is just gorgeous. I would love this for a light dinner. ;-)

Choclette said...

I love your meat free monday's. You come up with such interesting and tasty looking recipes. The pastry here sounds just perfect to go with the onions.


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