Why Onion and Goats Cheese Tart Tatin?
Tart tatin traditionally is a sweet pastry with apples, caramel and buttery puff pastry. Made famous by the Tatin sisters in France – they (like many geniuses) turned a mistake into a work of genius.
Turing this sweet dish into a savoury tart tatin is yet another stroke of genius. Caramelised red onions, fresh goats cheese and oregano are a perfect match encased in a flaky buttery pastry.
6-8 small red onions
2 tablespoons olive oil
4 tablespoons caster sugar
3 oregano sprigs, leaves picked
120g soft goats cheese
1 x 375g block frozen puff pastry, thawed
Preheat oven to 180°C.
Without peeling and keeping the root intact, slice the onions in half or in quarters depending on their size. Place on a lined baking tray, drizzle with oil and season with salt and pepper.
Bake for 20-30 minutes or until the onions are just tender. Remove from the oven and allow to cool slightly before peeling off the outer papery skins.
Turn the oven up to 200°C.
Meanwhile mix sugar and 2 tablespoons of water in a medium sized saucepan. Place over a medium heat and cook for 6-8 minutes until a golden caramel.
While hot, pour the caramel into a 25cm round cake tin or roasting tin. Sprinkle with oregano leaves and place the onions cut side down and crumble over the goats cheese.
Roll the pastry out on a lightly floured surface until 2-3 mm thick. Trim the pastry to a 30cm circle.
Fit the pastry over the onions, pushing down and tucking in the edges all round the inside of the pan and cut a small cross in the middle of the pastry.
Bake for 30-40 minutes until the pastry is golden and crisp.
Remove from the oven and allow to cool for 5 minutes. Place a large serving plate on top of the tart and carefully invert.