Onion Tart Tatin

Prep time: 1 hour

Makes: 4-6

Ingredients

- 1 Roll of Puff pastry

- Flour for dusting

- 2 Red onions, medium sized

- 2 tbsp Olive oil for cooking

- 3 tbsp Balsamic vinegar

- Salt & Pepper to taste

- 2 sprigs Thyme, leaves picked off the stalk

- 1 tbsp Redcurrant jelly

Method

- Preheat your oven to 200ºc. Dust your pastry lightly with flour and roll to a thickness of 0.5cm. Cut the pastry into a disc just wider than the tin (you can use 1 large tin, or 4-6 small individual tins). Then set aside in the fridge to rest for 15 minutes.

- Peel the onions and slice through the width into three thick slices.

- On a medium heat, lightly pan fry the onion slices on both sides in a little oil with salt & pepper. Add the picked thyme, and continue to fry. You want to colour the onion, not fully cook them.

- Lower the heat, and stir in the redcurrant jelly & balsamic vinegar. Simmer until the juices start to look really glossy. Remove from the heat and place into greased baking tin/s, ensuring they are evenly arranged if using one big tin. if using small tins, use 1 slice of onion per individual tart.

- Cover the onions with the pastry discs, and lightly tuck it down the sides.

- Transfer the tart to the oven for 12-15 mins for small tarts, or 15-20 mins for 1 large tart. You want the pastry to be a lovely golden brown colour on top and cooked through.

- Rest the tart for 5 minutes or so, before turning out and serve with a good drizzle of balsamic, and a generous pinch of black pepper.