I was going to give you a fabulous pudding this week, Chocolate Fondant with Salted Caramel anyone? However, this being Valentine’s week I thought everyone would be awash with chocolate puddings so I’ve decided to go savoury. 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. 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. 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). Cut out your circle of pastry just smaller that the circumference of the pan. Melt the oil and butter in the pan and add the onions. Cook for 15-20 minutes until the onions are softening and getting a little bronzed. Add the sugar, thyme and vinegar along with some salt and pepper and turn the onions carefully. Ideally you want them to remain in their quarters but some will fall apart, it doesn’t matter. Take off the heat and lay the pastry circle over the top of the onions, tucking the edges in. Put in the oven for 30 minutes but check after about 20 and if the pastry is getting too dark cover with foil. When the time is up, very carefully put a plate over the tart (still in its pan) and then invert the whole thing. As soon as it is out of the oven crumble the blue cheese over it so that it starts to melt. Serves 2 or 4 and is perfect with a dressed green salad.