Caramelised onion tarte tatin

Name: Caramelised onion tarte tatin
Yield: Serves 4
Cuisine: British recipes

Make onions stand out with this simple, tasty but impressive tart – the onions are cooked for a long time so they’re tender and sweet

Ingredients

230g ready-rolled 32cm circle of puff pastry (we like Marie La Pâte Feuilletée, from Ocado), or see tip
50g unsalted butter
4-6 small onions, halved
100ml sweet oloroso sherry
2 fresh rosemary sprigs, cut into smaller sprigs

230g ready-rolled 32cm circle of puff pastry (we like Marie La Pâte Feuilletée, from Ocado), or see tip
50g unsalted butter
4-6 small onions, halved
100ml sweet oloroso sherry
2 fresh rosemary sprigs, cut into smaller sprigs

Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry onto a baking sheet lined with baking paper. Prick all over with a fork, then put in the fridge to chill.
Melt the butter in a heavy-based ovenproof frying pan over a medium heat. Ideally it needs to be about 20cm across the base, 25cm across the top and 5cm deep. Add the onion halves, cut-side up, and fry gently for 10 minutes until soft and starting to caramelise, turning them over gently halfway through. Add the sherry and rosemary sprigs, season well, then cover with a lid from another pan or some foil. Transfer to the oven for 20 minutes until the onions are soft.
Take the pastry out of the fridge and drape it over the pan, tucking in the edges around the softened onions. Bake for 20-25 minutes until golden and crisp. Remove from the oven and cool in the pan for a few minutes before turning out carefully onto a wooden board or platter. Season and slice to serve.

Preheat the oven to 200°C/fan180°C/gas 6. Unroll the pastry onto a baking sheet lined with baking paper. Prick all over with a fork, then put in the fridge to chill.
Melt the butter in a heavy-based ovenproof frying pan over a medium heat. Ideally it needs to be about 20cm across the base, 25cm across the top and 5cm deep. Add the onion halves, cut-side up, and fry gently for 10 minutes until soft and starting to caramelise, turning them over gently halfway through. Add the sherry and rosemary sprigs, season well, then cover with a lid from another pan or some foil. Transfer to the oven for 20 minutes until the onions are soft.
Take the pastry out of the fridge and drape it over the pan, tucking in the edges around the softened onions. Bake for 20-25 minutes until golden and crisp. Remove from the oven and cool in the pan for a few minutes before turning out carefully onto a wooden board or platter. Season and slice to serve.

If you can’t find a ready-cut circle of puff pastry, roll out a block of puff pastry and trim to a rough 32cm circle using a plate as a guide. Discard any trimmings.
The cooking time for the onions will vary depending on the size and moisture content.
Cook the onions up to a day in advance. Leave them in the pan covered with cling film, then add the pastry and bake.

Fancy getting a copy in print?