Red Onion, Mushroom and Blue Cheese Tarte Tatin

READY IN: 1hr 5mins




  • Preheat oven to 400 deg F/200 deg Celsius Have ready a tart plate or dish, not too large.
  • Peel the onions and cut into thickish rounds, about 1/4 inch thick. It's not too important, but the rounds should not be too thick to soften properly.
  • Heat the olive oil in a pan to quite a high heat. Add the onions. They'll break apart -- no worries. Let them fry over high heat for a few minutes. Then sprinkle over the balsamic vinegar, and top with the brown sugar. (Any brown sugar will do).
  • Before you turn down the heat, turn over the onions once. Then lower heat, put on a lid, and let stew slowly for about 15 - 20 minutes. If, after that time, you find some liquid in the pan, remove the lid, turn up the heat, and let the onions simmer until the liquid goes gooey.
  • Add the mushrooms, stir in, and let fry for about 5 minutes. (You can also use a can of whole mushrooms, of about 15 - 16 oz. Drained, that will yield about 7 - 8 oz as well). Add the walnuts, stir through.
  • Sprinkle very lightly with sea salt (the blue cheese is also salty). Stir in the walnuts, and pull off the heat.
  • Roll out the pastry, and cut out a round about 1 inch (2 cm) larger than the top of the tart plate or dish. Beat the egg.
  • Line the bottom of a tart plate or tin (not loose-bottomed) with a round of baking paper. Tip in the contents of the pan, with all juices, into the bottom of the tart plate. Crumble the blue cheese on top.
  • Cover the top of this lot with the pastry "lid", and tuck in the edges. Paint the pastry with the egg, to firm the pastry and get a golden colour.
  • Bake for about 40 minutes, or until the pastry is golden brown.
  • Cool for 5 minutes, then up-end a plate over the tarte tatin, turn over, and it should easily slide out. Remove the baking paper round.
  • Cut into wedges to serve. It can wait for a while in a warming oven, but not too long, as the pastry can go soft, which you don't want.