Red onion tarte Tatin with goat’s cheese, watercress and hazelnuts recipe | EUROtoday

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While working for Gary Rhodes, on my break day I did what we name a ‘stage’, and spent the day at Marco Pierre White’s restaurant Mirabelle. One of the dishes that caught my eye there was this pink onion tarte Tatin with goat’s cheese. This turned the very first vegetarian dish I placed on the unique menu I wrote for Paul Ainsworth at No6. I completed it with some roasted hazelnuts and crisp, contemporary watercress. It was a winner, even with friends who weren’t vegetarian. It additionally works with small white onions and huge shallots. You can get inventive with carrots, parsnips, turnips and celeriac, too.

Timings

Prep time: 20 minutes, plus cooling time

Cook time: 1 hour quarter-hour

Serves

4

Ingredients

For the balsamic caramel

  • 60g caster sugar
  • 1 tbsp balsamic vinegar
  • 25g chilly unsalted butter, diced

For the tarte Tatin

  • 3 massive pink onions, peeled and lower into 2cm wedges with the basis left on
  • 4 sprigs of thyme, leaves picked
  • 100g sheet of ready-made puff pastry
  • 15g unsalted butter
  • 40g hazelnuts, peeled
  • 8 slices of goat’s cheese (my favorite is Dorstone)
  • 20g watercress, leaves picked
  • extra-virgin olive oil, for drizzling
  • balsamic vinegar, for drizzling

Method

  1. To make the balsamic caramel, take a small ovenproof frying pan (round 20cm in diameter) and soften the sugar over a medium warmth, stirring often, till golden. This known as a direct caramel; the temperature will attain 160C, if utilizing a sugar thermometer.
  2. Remove from the warmth and, with excessive care, add the balsamic vinegar, which can bubble. Stir to chill, then add the diced, chilly butter, little by little, to kind a velvety butterscotch. Set apart.
  3. Preheat the oven to 220C/200C fan/fuel mark 7. In a bowl, season the pink onions with sea salt, a pinch of black pepper and the thyme leaves. Now place the pink onions on prime of the balsamic caramel, till the pan is totally full.
  4. Take a plate, barely larger than the frying pan, and place it on prime of the sheet of puff pastry, then lower across the plate to create a circle.
  5. Carefully place the pastry circle on prime of the pink onions and gently press all the best way round to seal, tucking within the pink onions. Make a small gap in the course of the pastry to permit the steam to flee throughout baking.
  6. Bake for 55 minutes, checking after 40 minutes, till the pastry is crisp. Remove from the oven and place the pan on a rack to chill for a minimum of 20 minutes.
  7. Take a small frying pan and place over a medium-high warmth. Add the butter and soften till foaming. Add the hazelnuts and hold them transferring within the butter till they’re glistening and golden. Season with sea salt. Drain on kitchen paper, then roughly chop.
  8. Before serving, place the tarte Tatin again within the oven for a couple of minutes to loosen the caramel and heat by way of. Turn out on to a board or plate. Place the slices of goat’s cheese on prime, adopted by the chopped hazelnuts and crisp watercress. Finish with a little bit olive oil and balsamic vinegar.

Recipe from For the Love of Food by Paul Ainsworth (Pavilion Books, £26)

https://www.telegraph.co.uk/recipes/0/red-onion-tarte-tatin-goats-cheese-watercress-haze-recipe/