Red onion tarte tatin
SERVES 4 PREP + COOK TIME 1 HOUR 15 MINUTES
2 tablespoons extra virgin olive oil
6 small (600g) red onions, halved crossways
4 small fresh thyme sprigs
1 tablespoon balsamic vinegar
1 tablespoon honey
2 cloves garlic, sliced thinly
2 sheets (330g) frozen puffpastry, thawed
80g soft goat’s cheese
2 medium (120g) figs, halved or quartered
1 Preheat oven to 200°C (180°C fan-forced).
2 Heat oil in a 26cm straight-sided, heavy-based ovenproof frying pan over medium heat. Add onion, cut-side up, and thyme; cook for 5 minutes. Add vinegar and honey; cook for 2 minutes. Turn onion carefully; top evenly with garlic, then season with salt and black pepper. Bake for 15 minutes.
3 Stack puff pastry sheets on top of one another on a clean work surface; roll a rolling pin lightly over the stack to join the sheets together. Carefully lay puff pastry over onions in pan; trim excess pastry and tuck edges in around onions.
Bake tart for 30 minutes or until pastry is puffed, browned and cooked through. Cool for
