Red Onion, Fennel And Chilli Tarte Tatin
This savory tart features caramelized fennel, red onions, and a touch of heat from a red chili, all layered atop a golden-brown puff pastry crust. The rich flavors of roasted vegetables and the salty tang of Parmesan cheese come together beautifully to create a delicious and elegant dish. Serve this tart as a stunning centerpiece for a special meal or enjoy it as a delightful appetizer.
— Constant Cookbook
Ingredients
- 250g/9oz ready-made puff pastry
- 2 red onions
- 3 fennel
- 1 red chilli
- 100ml/3½fl oz olive oil
- 1 tbsp balsamic vinegar
- 1 tsp coriander seeds
- salt and pepper
- 60g/2¼oz caster sugar
- 2 tsp fresh thyme
- 50g/1¾oz grated parmesan
Instructions
- Roll the pastry out into a circle large enough to cover a small ovenproof frying pan or tatin dish of about 20cm/8in in diameter. Place the pastry in the fridge to rest until needed.
- Preheat the oven to 200C/400F/Gas 6. Peel the onions and slice into thick rounds. Remove the outer sections of the fennel and cut each bulb into six pieces, removing some of the woody core.
- Take the stalk off the chilli but leave it whole. Cut a slit down the length so the juices can escape and flavour the vegetables.
- Put all the vegetables into a roasting tin, with the onions laid flat on the bottom of the tin. Pour over the olive oil and balsamic vinegar and add the crushed coriander seeds, salt and pepper.
- Roast in the hot oven for 15-20 minutes, turning occasionally but being careful to keep the onion rings in one piece.
- Directly in the frying pan or tatin dish, mix the sugar with three tablespoons of water. Quickly bring to the boil and cook, without stirring, until golden-brown.
- Arrange all the vegetables in a decorative pattern in the frying pan or tin and press down tight. Sprinkle with the thyme and parmesan.
- Cover with the puff pastry and tuck in at the edges between the vegetables and the sides of the pan. Prick the pastry with a fork and bake for 25-30 minutes, or until the puff pastry is golden-brown and fully cooked. Leave to cool for at least five minutes before turning upside down onto a serving dish.
- Slice and serve with a side salad.
Cook Time
30M
Prep Time
PT30M
Yield
Serves 4
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