I was going to give you a fabulous pudding Â this week, Chocolate Fondant with Salted Caramel anyone? Â However, this being Valentine’s week I thought everyone would be awash with chocolate puddings so I’ve decided to go savoury. Â Melty caramelised onions, both sweet and salty with a hint of cider vinegar and thyme topped (or bottomed) with crispy flaky puff pastry, followed by tangy blue cheese, what is not to like. Â I’d be delighted to eat this a deux but you could also cut it into four and along with a little dressed rocket or watercress it would be a stella starter.
Onion Tarte Tatin with Blue Cheese
3 onions (roughly tennis ball size), peeled and quartered
3 teaspoons butter
2 teaspoons olive oil
2 teaspoons caster sugar
3 teaspoons cider vinegar
1 teaspoon thyme leaves
Salt and Pepper
Puff pastry, I used ready rolled cut to the size of my pan, about 1/3 of a packet
50g of blue cheese, St Agur, Dorset Blue Vinney or similar
Preheat the oven to 200. Â You will need a frying pan that can go on the hob and in the oven, I used a 20cm le Creuset (www.lecreuset.co.uk). Â Cut out your circle of pastry just smaller that the circumference of the pan. Â Melt the oil and butter in the pan and add the onions. Â Cook for 15-20 minutes until the onions are softening and getting a little bronzed. Â Add the sugar, thyme and vinegar along with some salt and pepper and turn the onions carefully. Â Ideally you want them to remain in their quarters but some will fall apart, it doesn’t matter. Â Take off the heat and lay the pastry circle over the top of the onions, tucking the edges in. Â Put in the oven for 30 minutes but check after about 20 and if the pastry is getting too dark cover with foil. Â When the time is up, very carefully put a plate over the tart (still in its pan) and then invert the whole thing. Â As soon as it is out of the oven crumble the blue cheese over it so that it starts to melt. Â Serves 2 or 4 and is perfect with a dressed green salad.