Did you know it is National Vegetarian Week? To be honest, I didn’t… until OddBox told me about it and asked if they could share my recipe for the tart tatin I made with the red onions from their home delivery box.
As some readers might remember, OddBox provides us weekly with wonky veg & fruit, ie veg & fruit that gets rejected by supermarkets because it is odd shaped or surplus. I wrote about some perfectly fine but odd shaped beets in a previous post, and since then we have been receiving loads of funny looking but delicious tasting items like these cute strawberries.
The red onions in last week’s box were rejected because they were too small! So silly as it made them the perfect size for this amazing tart tatin. I made it on Sunday for a late lunch and it was so good, we “inhaled” it in about 15 minutes flat 😛
Contrary to baking where I measure/weigh each ingredients, my cooking is more random. I do look at recipes for inspiration/guidance but then just follow my own instincts and taste and usually it works out pretty well. Because this tart was so amazing, I did write down how I made it and am sharing it with you.
- Red onions, small to medium size.You will need as many as you can fit in your pan + 2 more.
- Butter (generous knob)
- Vegetable oil about 1-2 tbsp
- Balsamic vinegar about 3-4 tbsp
- (Golden) sugar about 3 tbsp
- Thyme, a sprinkle
- Water about 3 tbsp
- Puff pastry, 1 pre-rolled sheet or 2/3 of a block (you could of course make your own puff pastry, but I can’t be bothered with all the faff. And even Mary Berry says she buys it, so if the Queen of Baking says shop bought is fine, who am I to argue with that! I do buy an all butter version though).
- Melt the butter and oil in a low, oven proof, casserole or oven proof frying pan on a medium heat. I use a 23cm creuset casserole but anything with a heavy bottom, flat top and suitable for hob & oven is good.
- Peel and cut the onions in half crosswise, ie the rings will be showing. Add to pan with cut side down, make sure you cover the whole bottom pan.
- Pan fry gentle until slightly browned, for about 15 min. The onions will shrink slightly, so this is the time to add the extra onions!
- Sprinkle sugar & thyme over the onions, add the balsamic vinegar and water. Cover with some foil or lid and reduce heat to fairly low. Let simmer for another 20 minutes.
- Remove foil/lid and turn up heat slightly to reduce the liquid until it’s almost gone and sticky but take care you don’t burn the onions. Meanwhile also preheat the oven to 200 degrees C.
- If you use a block puff pastry, roll out to a circle that is a bit larger than the pan you use. If you use a ready sheet, just cut out to size. Larger is better than too small.
- Turn off heat and place pastry on top off the onions, tuck the pastry nicely in between the onions and around the sides.
- Place in the preheated oven and bake for 25-30 minutes until pastry is crips and golden
- Remove pan from oven and rest for 10 minutes
- Place a completely flat and sturdy plate/board on top of the pan, take a deep breath and flip the pan over whilst holding the plate firmly against the pan.
- Don’t worry if any onions have stuck to the pan, you can just place these on the pastry tart.
- Optionally sprinkle some fresh thyme, feta or goat’s cheese over the tart tatin and serve whilst still lukewarm.
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