Caramelised red onion tart tatin recipe

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.

Caramelised red onion tart tatin
 
Ingredients:
  • 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).
How to make:
  • 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
To serve
  •  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.

 

I now also share more (food) photos on Instagram

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To be Odd or not to be Odd

Hello,

Please meet Mr and Mrs Odd. Oh and Junior.  They are beets. Bet you didn’t notice that as you were so distracted by the fact that Mr Odd is wearing a hat. And has a moustache. And yes, I know that Mrs Odd went a bit overboard with the false lashes. Junior is fine. He has a bit of an hair issue (probably inherited from his mum) but other than that he’s fine. Seriously.

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Ok, jokes and photoshopping aside, what’s so Odd about them? Well, they got rejected. By the supermarket. Apparently, being Odd is out. At least, that is what supermarkets say. They don’t like Odd. They like normal. Like in same old, same uniformly evenly boring normal. Thirteen a dozen as bakers say. And the family Odd doesn’t fit in that dozen. Because they are a bit wonky. And Junior is small. Maybe he will grow, but not fast enough to make it to the supermarket shelf. So they got left behind. For being Odd.

Well, to be honest, if I have to choose between being normal and boring, or being Odd, I rather choose the latter. As you know, I am a grown up woman who still goes into happy overload mood whilst creating cute bunnies or piggies from rice balls, so some people will probably say that I’m not normal anyway.

But I digress. Because how come that whilst the family Odd didn’t make it to the supermarket they still ended up in my kitchen? Because of Oddbox. Oddbox are my new foodheroes. They rescue wonky veg and fruit. They fight foodwaste. And they give to charity. Plus they don’t mix up avocados with mangoes…. Did I already mention they are my foodheroes?

Oddbox buys up Odd produce from local suppliers, packs that into boxes and delivers this to your door. They are my new weekly veg & fruit box delivery service and we love them. Cheaper than other schemes, a generous quantity, seasonal produce (no nonsense about #courgette crisis or #lettuce rationing) and just look at these amazing colours:

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Ok, maybe that pear looks a bit wonky, and, hmm, that apple didn’t pass the red colour test (yes really, supermarkets reject apples because they are not red enough!), but I can tell you they taste gorgeous. So farmers happy, Oddbox happy, and we happy. 

Unfortunately though for the family Odd, this story didn’t have a happy ending for them. Rejected by the supermarket they briefly perked up being selected by Oddbox and featuring in a photo shoot. They also were quite pleased with themselves about having a whole blog post dedicated to them. But in the end they ended up where food should end up and they were eaten.

It was nice to meet you family Odd. And you were delicious!

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(Roasted beets with goat cheese and walnut salad)

If you would also like to be a food hero and rescue Odd fruit and Veg, Oddbox is now offering a 50% discount on your first box with ref code: REFBOX (They currently deliver in South London only, but are expanding).

Put some colour in your lunch!

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In my Miffy Bento post I referred to one of my favourite blogs Bunnyeatsdesign. Aside from blogging about her very photogenic rabbit Tofu, great recipes and other food related stuff, Genie also coordinates the monthly link up party Our Growing Edge.

You can read all about it here, but basically it’s a way to share with and inspire other food bloggers. The theme changes monthly and for August it is work day eating, so I thought to cheer up the start of the working week with a colourful lunch 🙂

In my lunch today I have covered the rice with loads of veggies like carrots, sugar snaps, broccoli and mini corn. The meat is soy marinated beef, it is called Jangjorim and very easy to make. Maangchi has a great recipe and also some examples on how to pack it in dosirak. My version didn’t have the eggs but next time I will make them with it as they are delicious as well.

This post is part of the monthly link up party Our Growing Edge. This event aims to connect food bloggers and inspire us to try new things. This month is hosted by Cheryl at Businesschic

 

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