Balsamic Pearl Onion Tartes Tatin
Components Dough 1 1/2 cups all-purpose flour¼ tsp kosher salt½ tsp rosemary, finely diced8 tbsp cold butter, cut into pieces3 tbsp ice water Topping 1 1/2 lbs pearl onions, whole and peeled.3 tbsp butter½ tsp kosher salt3 tablespoons Oliv fig-infused balsamic vinegarOptional: 4 slices of brie cheese Method For the dou…
- Dough
- 1 1/2 cups all-purpose flour¼ tsp kosher salt½ tsp rosemary, finely diced8 tbsp cold butter, cut into pieces3 tbsp ice water
- Topping
- 1 1/2 lbs pearl onions, whole and peeled.3 tbsp butter½ tsp kosher salt3 tablespoons Oliv fig-infused balsamic vinegarOptional: 4 slices of brie cheese
- For the dough:
- Sift the flour and salt into a bowl. Mix in the rosemary and cubed cold butter with your fingers until you get a rough, crumbly consistency with pea-sized lumps of butter still visible. Add 3 tablespoons of ice water and stir with your hands until the dough just comes together. If the dough is still too dry, add in 1 more tablespoon of water. Gather the dough into a rough ball, cover with a plastic wrap and refrigerate for at least 1 hour.
- Meanwhile, prepare the onions. Heat the butter in a pan (ideally a skillet) on medium-high heat. When the butter has melted, lay the onions in the pan (they should be pretty snug) and cook for 6-7 minutes without stirring. Shake the pan to roll the onions and cook for another 6-7 minutes, giving the onions a light gold colour all around. The onions won’t be fully tender just yet.
- Pour the Balsamic Vinegar over the onions and stir to make sure the onions are evenly coated. Cook for another 2 minutes.
- Heat the oven to 400F.
- Take the dough out of the fridge and roll it out to an 11” circle. For individual tarts, cut out 4”x4” circles. Spread the onions at the bottom of a greased 11” baking pan (or skillet) or into 4”x4” individual tart shells or rings. Optional: apply slices of brie on top of the onions (or 1 per individual tart). Lay the pastry round(s) over the onions and cheese, folding the edges on the sides.
- Bake until the pastry is golden, about 35 minutes for a large tart and 20-25 for individual ones. Remove from the oven, let cool 3 minutes (no more) and carefully invert the pan(s) onto a plate to unmold (don’t wait any longer or the caramelized onions will stick to the bottom). If any pearl onions fall in the transfer, simply put them back in place.
Add 3 tablespoons of ice water and stir with your hands until the dough just comes together. If the dough is still too dry, add in 1 more tablespoon of water.
Gather the dough into a rough ball, cover with a plastic wrap and refrigerate for at least 1 hour. Heat the butter in a pan (ideally a skillet) on medium-high heat.
When the butter has melted, lay the onions in the pan (they should be pretty snug) and cook for 6-7 minutes without stirring. Shake the pan to roll the onions and cook for another 6-7 minutes, giving the onions a light gold colour all around.
Pour the Balsamic Vinegar over the onions and stir to make sure the onions are evenly coated. Take the dough out of the fridge and roll it out to an 11” circle.
Spread the onions at the bottom of a greased 11” baking pan (or skillet) or into 4”x4” individual tart shells or rings. Optional: apply slices of brie on top of the onions (or 1 per individual tart). Lay the pastry round(s) over the onions and cheese, folding the edges on the sides.
Bake until the pastry is golden, about 35 minutes for a large tart and 20-25 for individual ones. Remove from the oven, let cool 3 minutes (no more) and carefully invert the pan(s) onto a plate to unmold (don’t wait any longer or the caramelized onions will stick to the bottom).
If any pearl onions fall in the transfer, simply put them back in place.
