Flaky, buttery puff pastry being one of my secret food love affairs, it comes as no surprise that this tasty little tart accompanied dinner last night. Shallot onions have a milder flavour with a hint of garlic and really make the most beautiful tarte Tatins…upside down tarts. This tasty pastry might look a little challenging but it is actually really simple to put together and will most certainly WOW your guests. I made small tarts but one large tart for the table as a side dish will be a show stopper. Sticky, sweet onions set in a buttery pastry…amazing, really!!
These tarts are also amazing topped with fresh rocket and or goats cheese and pine nuts.
Puff pastry, thawed
3 Tbs Butter
8 Shallot onions, halved, keeping end bit in tact so that onion holds its shape
4 Garlic cloves, sliced
8 Thyme sprigs, leaves only
5 Tbs Brown sugar
1/2 C Balsamic vinegar
1/4 C Water
1/4 Tsp salt
How to do it
Preheat oven to 180 degrees. Grease loose bottom tart tins with non-stick spray and set aside. In a skillet, melt butter and add the thyme leaves and garlic and saute for 2 minutes. Add the sugar, vinegar, water, salt & pepper and place the onions face down in the skillet. Place a lid on top and simmer on low heat for 6 minutes. Remove lid and reduce until the sauce have caramelised. Meanwhile, on a floured surface, roll out your pastry slightly bigger than the tart tin. Once the onions are done, pack it into the tart tins and top with the pastry, pushing the dough into the sides. Bake in the preheated oven for 20 minutes. Carefully turn the tarts out on a plate and enjoy!
From my kitchen to yours, with love x