Small sweet onions or eschallots soften and caramelise in this savoury rendition of a tart tatin, perfect served warm as an entrée or teamed with a salad for a fabulous French lunch. Snuggle the onions into the pan to fit any gaps and add a small knob of butter with the olive oil for something more traditional.
500-550g small onions or French eschallots
3 tbsp olive oil, plus extra for serving
1 tbsp balsamic vinegar
3-4 thyme sprigs
100g feta cheese
250g puff pastry, rolled
- Preheat oven to 200°C. Peel onions and slice in half. If using slightly larger onions, cut three ways so pieces are the same thickness.
- Heat a 20-22cm non-stick frying pan with a metal handle over a low to medium heat. Add oil then place onions cut-side down in the pan. Cook, not stirring, over a gentle heat for 10 minutes, then turn over to cook other side. Cook until soft, cooked through and golden, about 15 minutes. In the last 2 minutes of cooking, drizzle over balsamic and let reduce and caramelise. Sprinkle over half the thyme and crumble over half the feta.
- Cut pastry so that diameter is a few centimetres larger than pan and lay it over the onions. Tuck in edges around the sides of pan. Prick pastry a few times with a fork. Bake for 20-25 minutes, until pastry is puffed, golden and cooked through. Remove from oven.
- Run a blunt knife around the edge of the pastry to separate it from pan. Place a plate on top and quickly turn the whole pan upside down, transferring the tart tatin to the plate upside down. Move any onions stuck in the pan and place in the tart.
- To serve, scatter over remaining thyme and crumble over remaining feta. Drizzle over additional olive oil, if you like
Top tip: Puff pastry is one of the easiest, most versatile ingredients to work with. Experiment with tart toppings such as roast vegetables and ricotta or goat’s cheese and fig.