Onion Tarte Tatins
Episode 80: Lindsay's Menu
|1 stick/113 g||unsalted butter, room temperature|
|8 tablespoons/100 g||granulated sugar|
|1||large onion, peeled|
|1 sheet||frozen puff pastry, thawed|
|½ cup/120 ml||balsamic vinegar|
|4 (1-ounce/30-g)||slices St. Albray cheese|
- Spread 2 tablespoons/30 g of butter over the bottom of each of four heavy, small ovenproof sauté pans. Sprinkle 2 tablespoons/25 g of sugar over the butter in each small pan.
- Cut the onion crosswise into four ¾-inch-/2-cm-thick slices, keeping the rings of each slice intact. You may not need all of the onion. Place one onion slice atop the sugar and butter in each small pan, or place two onion slices in each large pan. Refrigerate while you prepare the pastry.
- Unfold the puff pastry sheet and roll it out on a lightly floured work surface to a 12-inch/30-cm square. Cut out four 5-inch/13-cm rounds from the puff pastry sheet. Drape 1 pastry round atop each onion slice and tuck the edges down to cover the onions. Pierce the tops of the pastry rounds with a sharp knife and refrigerate for 20 minutes.
- Meanwhile, preheat the oven to 375°F/190°C. Simmer the balsamic vinegar in a heavy, small saucepan over medium heat for 10 minutes or until it is reduced by half and coats the bottom of the pan when the pan is tilted. Set aside and cool. The balsamic reduction will continue to thicken and become syrupy as it cools.
- Place the sauté pans with the tarts over a medium heat and cook for 5 minutes or just until the sugar melts and forms a very pale golden caramel sauce around the tart. Don't allow the sauce to darken at this point, since it will continue to darken in the oven.
- Transfer the pans to the oven and bake for about 15 minutes or until the pastries puff and are deep golden brown and the sauce darkens. Let the tarts stand 2 minutes or until the sauce stops bubbling. Swirl the tarts gently to help loosen the onions from the bottom of the pans.
- Invert each tart onto a plate, using a metal spatula if necessary. Immediately place 1 slice of cheese atop each hot tart. The heat from the tarts will melt the cheese. Drizzle the balsamic reduction around the tarts and serve.
Check out more recipes for Vegetable Side Dish