Tart Tatin with Red Onions
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Total Time | 30 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 50 g butter
- 25 g suar
- 500 g onion (s), red, peeled and quartered
- 3 tablespoon vinegar, red wine vinegar or balsamic vinegar
- 2 tablespoon thyme, fresher, chopped
- 250 g puff pastry
- some salt and pepper
Print Recipe
Pin Recipe Instructions
- Melt the butter and sugar in a pan (ovenproof with a diameter of 24 cm), fry the onions in it for about 15 minutes until soft.
- Add the vinegar and thyme, season with salt and pepper and continue to simmer until the liquid has boiled down and the onions are coated with the butter sauce.
- Roll out the puff pastry into a round disc slightly (approx. 1 cm) larger than the pan. Place the slice on the onions, press down and fold in the edges a little.
- Bake the tart in a preheated oven at 180 ° C for 20-25 minutes, then let it rest for 10 minutes.
- Place a large plate on the pan and carefully turn the tart out onto it. Cut into quarters.
- Serve warm, garnish with some fresh thyme if necessary.
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