Onion Tatin Tartlets
Here, the onion isn't just a side dish; it's the star. It's cooked with butter, oil, balsamic vinegar, and rosemary until it achieves a deep golden color, a rich aroma, and a melt-in-your-mouth texture.
Ingredients · Servings 8
- 2 onions
- 1 teaspoon of butter
- A trickle of olive oil
- Fresh rosemary
- Shall
- Pepper
- 1 tablespoon of balsamic vinegar
- 1 tablespoon of brown sugar
- 1 sheet of puff pastry dough
- 4 teaspoons of fresh goat cheese
Method · 55 min
- Peel the onions and cut them into thick slices (we got about eight here).
- Melt the butter in a frying pan over medium heat and add a drizzle of olive oil. Place the onion slices side by side. Add a few sprigs of rosemary, salt and pepper, and let them brown for a few minutes.
- Turn them over and brown on the other side. Cover the pan and cook for 10 to 20 minutes over low heat, watching and turning the slices if needed.
- Remove the lid and add the balsamic vinegar and brown sugar. Gently mix to combine. Remove the pan from the heat when the onions are well caramelized.
- Roll out the puff pastry dough and cut out circles about 9 cm in diameter. You will need one for each onion slice.
- Place the caramelized onions on a baking tray lined with parchment paper.
- Cover each slice with a circle of puff pastry and make a few small cuts or holes in the surface to allow steam to escape during cooking.
- Bake in a preheated oven at 180°C for 15–20 minutes, until the puff pastry is golden brown.
- Let the mini tatins rest briefly before turning them out onto a serving dish. Add a teaspoon of fresh goat cheese on top and a sprinkle of rosemary. Ready to enjoy!
