Recipe Caramelised red onion tarte tatins : Practical and Delicious

Recipe Caramelised red onion tarte tatins : Practical and Delicious - There are many home-cooked recipes that can be created at a fairly affordable price but the nutritional needs can be met for everyday life. Easy and practical recipes for daily menus. Not only cheap, but these recipes can be guaranteed delicious, nutritious and loved by the family. The name of the recipe this time is Caramelised red onion tarte tatins. You are currently reading Recipe Caramelised red onion tarte tatins : Practical and Delicious. This recipe is the creation of the chef . Recipe Caramelised red onion tarte tatins requires 20m, cook 30m and serve 24. Caution: allergy Contains gluten, milk, wheat and lactose.. Now let's move on to the main theme, namely ingredients and presentation suggestions...

A savoury take on a French classic, your guests will devour these caramelised red onion tarte tartins at your next event.

Ingredients:

9 Ingredients

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  80g butter
  
  
  


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  3 red onions, thinly sliced
  
  
  


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  2 garlic cloves, crushed
  
  
  


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  3 sprigs thyme
  
  
  


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  2 tbsp red wine vinegar
  
  
  


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  2 tbsp caster sugar
  
  
  


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  2 sheets (25 x 25cm) frozen ready-rolled puff pastry, just thawed
  
  
  


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  Goat's cheese, to serve
  
  
  


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  Finely chopped chives, to serve
  
  
  


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  Select all ingredients
  
  
  

Preparation steps:

4 Method Steps

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  Step 1
  
  
  
  
  Preheat oven to 220C. Spray twenty-four 1 1/2 tablespoon (30ml) capacity mini muffin pans with oil spray. Line the bases with discs of baking paper.
  
  
  


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  Step 2
  
  
  
  
  Melt butter in a large frying pan over medium heat until foaming. Add onions, garlic and thyme and cook, stirring occasionally, for 20 minutes or until tender and lightly golden. Add the vinegar and sugar and cook, stirring, for 5 minutes or until sauce thickens slightly. Remove from heat. Season well with salt and pepper. Set aside to cool.
  
  
  


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  Step 3
  
  
  
  
  Spoon onion mixture evenly among the prepared muffin holes. Use a 5cm round pastry cutter to cut discs from the pastry. Place a pastry disc over each pan and fold the edge inside the tin. Bake in oven for 10 minutes or until pastry is puffed and golden. Remove from oven and press the pastry down gently. Set aside for 5 minutes to stand.
  
  
  


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  Step 4
  
  
  
  
  Turn the tarts onto a clean work surface. Transfer to a serving plate. Dollop with goat’s curd and sprinkle with chives to serve.
  
  
  

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