Apple and Onion Tarte Tatin

The inspiration for this recipe comes from the wonderful book "Mon premier dîner végétarien" by Alice Hart, which I was gifted for my bday a couple of weeks ago. I went a bit crazy with a pear thyme tarte tatin recipe and this is the result. This unique and flavourful tarte can be served as an appetiser, main dish or even dessert and I hope youll like it as much as we do.

• Ready In: 1 hr 20 mins
• Yields: 1 11 inch tarte tatin

Ingredients

• For the Dough

• 200  g whole wheat flour (I used whole spelt flour)
• 1⁄4 teaspoon dried rosemary
• 1⁄4 teaspoon rubbed sage
• 1⁄4 teaspoon dried thyme
• 1⁄8 teaspoon garlic powder
• 1⁄8 teaspoon fresh ground black pepper
• 1⁄8 teaspoon cayenne pepper
• 100  g parmesan cheese, grated
• 50  g tahini
• 50  ml water
• 1  egg, beaten

• For the Filling

• 2  tablespoons demerara sugar
• 1  tablespoon  oil (I used a garlic-infused one)
• 2  tablespoons  balsamic vinegar
• 3  small apples, washed, cored and quartered
• 1  large onion, chopped

Directions

1. In a big bowl combine flour, herbs and spices and cheese. Add the tahini, water and egg and knead into a smooth dough. If it seems too dry, add a bit more water, if its too wet, add some more flour. Wrap into cling film and chill for 15 minutes.
2. For the filling place the sugar in a pie dish (of 28 cm/11 inch in diameter), that can be put directly onto the stove top (alternatively use a pan that can be put into the oven). Over medium-high heat melt the sugar. It will take about 4 minutes and the sugar will turn light in colour, but still appear granulated. Swirl the pan around (careful, its hot) while the sugar melts so that it melts evenly. Turn heat down and add oil and vinegar. This might splatter, so be careful.
3. Allow to simmer for 1 minute. Remove from heat and place the onion and apples on top of your syrup.
4. Roll out your dough so that it fits the pie plate. Place it on top of the filling and press it down at the edges, so that the filling is enclosed completely.
5. Bake in the pre-heated oven at 180°C/350°F for 30 minutes until crust is golden and syrup is bubbling.
6. Allow to rest for 10 minutes before inverting it onto a serving platter. Enjoy!