Onion Tart Tatin

A super easy-to-make recipe with minimal ingredients that is sure to wow. This is one of my favourite go-to recipes for a quick and substantial dinner.

This recipe serves 4

Time: 60 minutes

Equipment: Oven, oven proof frying pan, chopping board, chefs knife, rolling pin.

 

INGREDIENTS:

  • 300g puff pastry block (eg Jus-Rol. Make sure it’s vegan)
  • 50g/2 oz vegan butter or spread
  • 1-2 tbsp thyme leaves, finely chopped
  • Pinch salt and pepper
  • 3-4 large onions, peeled and sliced into 1-inch chunky rings (keep all of the rings whole)
  • 60ml/¼ cup white wine
  • 60ml/¼ cup vegan vegetable stock
  • 1 tbsp balsamic vinegar
  • 1 tbsp syrup (eg maple or agave etc.)
  • 100-150g/4oz vegan cheese of your choice, grated
  • Soya milk for brushing (or other plant milk of your choice)

 

METHOD:

Preheat the oven to 190ºC (fan)/375ºF/Gas Mark 5.

Roll the pastry out to around 0.5cm thick and cut a circle around an oven-proof frying pan (12″ diameter), leaving around 1cm excess around the edge. Put in the fridge while you make everything else.

Using your oven-proof frying pan, melt the vegan butter/spread then add the salt, pepper and thyme. Arrange the onion chunks in the pan. Cook them over medium heat, on one side, for around 20 minutes until they start to get nice and brown.

Turn them over and add some chopped up onion to fill in any gaps. Cook until the other side has browned.

Pour the veg stock, balsamic vinegar, syrup and white wine over the onions. Cook until the liquid has reduced by half (approx 5 mins).

Remove the pan from the heat and then sprinkle the grated cheese over the onions. Lay the puff pastry over the onions in the pan and tuck the edges of the pastry just underneath the onions by around 0.5cm (following the outline of the pan to keep a circle).

Brush the pastry with a little soya milk then place the pan in the oven and bake until golden brown (around 20-25 minutes).

Remember the panhandle will be really hot, so use an oven glove or tea towel when flipping! Place a large plate over the top of the pan and flip it over allowing the tart to slide onto the plate, onion side up.

Serve with salad or steamed veg and enjoy.