STICKY ONION TARTE TATIN
Ek het piekel uie gebruik en nie feta oorgestrooi nie. Die wat wou hê, het sommer self opgesit. Ek het vandag vir die eerste keer ‘n Tarte Tatin gebak en was heerlik.
- 1 roll (400 g) puff pastry
- 1 tablespoon (15 ml) sugar
- 2 tablespoons (30 ml) butter
- 2 tablespoons (30 ml) balsamic vinegar
- 2 sprigs oregano, optional
- 3 – 4 onions, thickly sliced
- 2 discs (50 g each) Feta, crumbled
Preheat oven to 200°C.
Lay pastry flat on a lightly floured surface.
Using sharp knife, cut out a 20 – 23 cm pastry circle (or use a plate of the same size for a stencil).
Cover pastry with cling film and chill in the fridge.
Heat sugar, butter, vinegar and oregano in a 20 – 23 cm pan and cook for about 10 minutes or until caramelised.
Carefully add onions (so they maintain their shape) and slowly cook over medium heat for about 15 minutes or until golden brown.
Place pastry over the onions and tuck in the edges.
Bake for 20 – 25 minutes or until golden-brown.
Turn tart out onto a serving plate and sprinkle with the feta.
Serve tart at room temperature.
Recipe and photo: Marie Dumas Jennings
