Caramelised onions on a crisp puff pastry makes a great vegetarian main course.
- 8 medium sized red onions, peeled and halved lengthways
- 1/2 cup cranberries
- ready made puff pastry
- 2 tablespoons butter
- 1 tablespoon olive oil
- 4 tablespoons of sugar
- 1 tablespoon balsamic glaze
- Heat the oven to 200C.
- Start by peeling the onions and cutting them lengthways into segments, do not cut the white end that holds them together. You should aim for 8 pieces per onion.
- Melt the butter, olive oil and sugar in a pan. Once the butter and sugar are golden brown add the onions. Caramelized them, but do not over cooked them. Add the cranberries and cook the mixture for a few minutes to release the sweetness of the cranberries. Set aside and let the mixture cool.
- In a heavy pan place the onions onto the pan fanning them out. Then, arrange the cranberries with a spoon filling the gaps. Drizzle the juices on top of the onions.
- Cut the puff pastry bigger than the rim of your pan with a knife. Place the puff pastry over the top and tuck the excess around the edges evenly.
- Place the pan in the oven for 20 to 30 minute or until the pastry is risen and golden.
7. Allow it to cool slightly, and turn it out on to a plate to serve. Brush the Tart Tartin with some of the Balsamic glaze.
8. Serve the tart slices with a tablespoon of crème Fraiche, or a mixture of crème Fraiche and Feta cheese.
- Do not worry too much if the onions fall apart when you are caramelizing them. Try to arrange them nicely in the pan so that when you turn the Tartin it will look beautiful.