Onion Tart

• servings: Onion tatin (4 portions
• total time: 40 minutes

Ingredients

500g Roscoff Onion

80g Butter (soft)

120g Sherry Vinegar

60g Caster Sugar

2 sprigs Thyme

125g Crème fraiche

2 ½ Chives

2 ½ Parsley

1/4 unit Lemon Juice

½ unit Lemon Zest

Prep the onions into quarters (or into six if the onions are large). Cut the puff pastry into a ring. Spread the soft butter onto the pan, sprinkle the sugar on top, and finish with the vinegar. Arrange the onion segments in the pan in a spiral, and place the cut-out pastry on top, tucking in the sides.

Directions

Place on the stove, rotating the pan 90° every 5 minutes for 20 minutes (or until you start to see caramel forming around the edges). Transfer to the oven at 170°C for 20 minutes. Turn out and finish with Maldon salt and picked thyme.

For the crème fraîche: In a bowl, whisk everything except the lemon until stiff peaks form. Add the lemon zest, juice, salt, and pepper, then check with a senior for seasoning. Spoon on top of the warm tart.