RED ONION TARTE TATIN
This stylish appetizer of onions cooked in a balsamic vinegar and red wine, is baked under puff pastry and topped with golden goat cheese.
Provided by English_Rose
Categories Lunch/Snacks
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Preheat the oven to 425°F
- Roll the pastry out to a thickness of about 1/4in. Cut out 4 circles about 5in in diameter. Pile the pastry circles on a plate and keep in the fridge till required.
- Peel the outside skin from the onions leaving the base and stalk intact.
- Pour the milk into a small saucepan, season with salt and freshly ground black pepper.
- Add the bay leaves and onions and bring to the boil. Turn the heat down and simmer for about 10 minutes until a knife can be inserted into outside layers of the onions easily but the hearts remain crunchy. Drain in a colander.
- Peel off the outer layer of the onion, and halve each one across the middle.
- Pour the red wine into another pan, add the vinegars, rosemary and season with salt and pepper.
- Put in the onions cut-side down. Bring to the boil and simmer for ten minutes, adding the port (if using) halfway through the simmering time.
- As the wine reduces, roll the onions around from time to time, until they are well coated and almost tender in the centre.
- Strain what is left of the red wine reduction and reduce down to the liquid to a thick sauce.
- Put the onion halves on a rack placed over the pan and leave until cold and dry. Trim off the root and stalks.
- Cover each onion half with a circle of pastry. Slightly tuck the edges underneath the edge of each onion.
- Take the pan of reduced sauce and pour a little into each of 4 small tart tins. Place an onion half, in its pastry blanket, on top and cook in the preheated oven for about 10 minutes, until the pastry is golden brown and the edges caramelized.
- When cooked, remove the tart tatins from the oven and with a spatula, carefully flip them over onion side up (do not touch the hot caramel!), onto 4 plates.
- Place slices of goat cheese on top of each tart, then return to the top shelf of the oven until melted.
- Serve with wild arugula, and a drizzle of balsamic vinegar.
Nutrition Facts : Calories 672.8, Fat 39.3, SaturatedFat 17.5, Cholesterol 49.9, Sodium 441, Carbohydrate 41.1, Fiber 1.9, Sugar 5.6, Protein 18.1
ENDIVE TARTE TATIN WITH BURRATA
A savory take on the classic apple tarte tatin, this version features unexpected bitter endive, which mellows and sweetens as it cooks. The tart slices are served topped with milky burrata to complement the caramelized endive and buttery pastry, but they're equally as lovely without it. The tart can be enjoyed warm or at room temperature, making it a perfect make-ahead entree or side for entertaining.
Provided by Kay Chun
Categories pies and tarts, appetizer, main course, side dish
Time 1h
Yield 6 to 8 servings
Number Of Ingredients 9
Steps:
- Heat oven to 425 degrees. On a lightly floured work surface and using a floured rolling pin, roll out pastry to a 12-inch square about 1/8-inch thick. Transfer to a sheet tray and keep refrigerated until ready to use.
- In a 12-inch high-sided ovenproof skillet, melt butter over medium-low. Add 2 tablespoons of the sugar and stir until mostly dissolved. Add endive, season with salt and pepper, and cook, turning occasionally, until coated in the butter and wilted along the edges, 5 minutes. Arrange endive cut side down, cover and cook until softened and golden, 10 minutes longer. Carefully flip over endive, sprinkle the cut side with the remaining 1 tablespoon sugar, then turn over again so they are cut side down in a single layer. Drizzle over lemon juice, scatter over chives, and season with salt and pepper. Top endive with the pastry, tucking the edges into the sides of the skillet. Prick pastry all over with a fork.
- Bake until pastry is puffed and deeply golden, about 30 minutes. Remove from oven and let stand for 5 minutes. Run a knife along the edge of the pastry to loosen it from the pan. Place a serving plate over the pan. Using oven mitts, grip the plate and pan tightly together and swiftly flip over. Gently lift away the skillet and replace any endive that may have moved out of place.
- Cut tart into wedges and transfer to plates. Top each piece with some burrata, and garnish with chives and black pepper. Serve warm or at room temperature.
CARAMELIZED ENDIVE AND ONION TARTE TATIN
Cooked endive has a more mellow flavour and a melting texture - perfect for this tarte Tatin to contrast the crispy puff pastry.
Provided by English_Rose
Categories Savory Pies
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Preheat the oven to 400°F On a floured surface, roll out the pastry a little, then trim into a rough 10in circle (use a dinner plate as a guide). Prick all over with a fork, then chill on a plate. Discard the trimmings.
- Melt half the butter in a 9in heavy-based ovenproof frying pan over a medium heat. Add the onion and gently fry for 10 minutes until soft and lightly browned. Set aside.
- Heat the remaining butter in the frying pan, then sprinkle the sugar into the pan in an even layer. Cook over a low heat, but do not stir, until the sugar has melted. Increase the heat and cook until caramelized.
- Remove the pan from the heat, scatter the thyme over the caramel, then top with the endive halves, as many as you can fit in a single layer, cut-side down. Season well, scatter with the cheese, then spoon over the onions.
- Drape the pastry over the pan and tuck the edges in around the filling. Bake for 30-35 minutes until golden and risen. Remove from the oven and cool in the pan for a few minutes before turning out onto a platter. Sprinkle with a little more cheese just before serving.
Nutrition Facts : Calories 616.8, Fat 40, SaturatedFat 16.4, Cholesterol 40.3, Sodium 343.5, Carbohydrate 54.4, Fiber 17.2, Sugar 10.2, Protein 15.1
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