Red Onion, Mushroom and Blue Cheese Tarte Tatin
photo by Zurie
- Ready In:
- 1hr 5mins
- Ingredients:
- 10
- Serves:
-
4-6
ingredients
- 2 red onions, large
- 4 tablespoons olive oil (60 ml)
- 2 tablespoons balsamic vinegar (30 ml)
- 1 tablespoon sugar, dark brown (15 ml, treacle or muscovado sugar)
- 8 ounces white mushrooms, small, cleaned, whole (200 g, and halved if large)
- 1 pinch flaked sea salt
- 2 ounces walnuts (50 g)
- 3 1⁄2 ounces blue cheese (100 g, your choice, I used Danish)
- 8 ounces puff pastry (250 g, defrosted, cold)
- 1 egg, beaten
directions
- 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.
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RECIPE SUBMITTED BY
Zurie
South Africa
I'm a widow, retired, and I love cooking. I live on the coast in South Africa and I love seafood. You're welcome to my recipes (all kinds, definitely not just seafood!) Just remember that no recipe is ever cast in stone -- adjust to your taste!
The photo was taken at a rustic seaside restaurant on our West Coast, approx 1 year ago (2016).