Recipe by Illanique van Aswegen
Serve as a starter with a green salad or as a side dish with chicken or meat.
Red onion, blue cheese and rocket tarte Tatin
- 800g (6 medium) red onions
- 60g unsalted butter
- 10 fat garlic cloves, peeled
- 20ml (4 tsp) brown sugar
- 2,5ml (½ tsp) fresh thyme, finely chopped
- 2,5ml (½ tsp) chilli flakes (optional)
- salt and freshly ground black pepper, to taste
- 500 – 600g puff pastry, defrosted
- 100g Gorgonzola
- handful fresh rocket leaves
Peel the onions but keep them whole. Cut them into quarters and then halve each quarter again.
Heat the butter over medium heat in a large frying pan. Add the onions and fry for 10 minutes, stirring frequently to prevent burning. Add the garlic cloves and sugar. Fry until tender, about 10 – 12 minutes. Stir in the thyme and chilli flakes, and season.
Preheat the oven to 200°C.
If you have a large (+- 30cm) ovenproof frying pan then place the fried onions in that or divide the mixture between 2 smaller (+- 20cm) cake tins. The onions should form a single but generous layer in the pan or tins. Lightly spray the cake tins with cooking spray before adding the onions.
Cover the onion mixture with the puff pastry, making sure all of the filling is covered.
Bake until puffed and golden, about 20 – 25 minutes.
Unmould the tarte Tatin, crumble over the Gorgonzola and scatter rocket on top just before serving. It is best served warm.
To remove skin from garlic cloves, place them in a bowl and cover with boiling water. Leave to stand for about 10 minutes, then drain the warm water. The skins should come off easily. Be careful not to burn yourself, as the garlic will be hot. If Gorgonzola isn’t your favourite cheese, replace with sliced goat’s cheese, crumbled feta or buffalo mozzarella.