ROSCOFF ONION TARTE TATIN

ROSCOFF ONION TARTE TATIN

Ingredients

For the pastry:

150g block of butter, frozen for at least 2 hours
155ml buttermilk or 50:50 mix of milk and cream with juice of 1 Leafy Lemon
290g unbleached white flour*
1 tsp baking powder
½ teaspoon bicarbonate of soda
1 tsp salt
1 tsp sugar

For the filling:

700g Roscoff Onions, whole unpeeled
Extra virgin olive oil**
Salt

*we use Gilchesters
**we use Senia

Method

For the pastry:

1. Combine dry ingredients in a large mixing bowl then tip out onto a large, clean work surface. Grate the frozen butter over the flour mix evenly. Working quickly, gently mix the butter into the dry ingredients.

2. Make a well in the mix, pour the buttermilk into it and gently work it into a dough. Once combined, flour your surface a little if the dough is sticking and gently press it together to form a single mass.

3. Roll out until 2cm thick, cut in half, stack halves on top of each and repeat. Roll out the final mix to about 1.5cm and put in the fridge to chill.

For the filling:

4. Set oven to 180°C.

5. Wrap three or four whole onions in foil with a pinch of salt and a drizzle of oil. Bake for 30 minutes until there is a little bit of resistance when squeezed.

6. Set aside to cool in their foil parcel (they will continue to cook a little).

7. Once cooled, remove the skin and any tough outer layers, but keep the onions whole as you do so. Then slice them in half crossways to expose the rounds.

To finish:

8. Heavily grease an oven proof shallow round dish or cast iron pan with butter and then sprinkle with salt. Tightly pack the onion halves flat side down into the pan – choose the right size pan to make sure they are really tight. Place the pan on the hob and caramelise the bottom of the onions until lightly golden.

9. Trim the pastry to fit the dish then place it on top of the onions and brush with melted butter. Bake in the oven for 30-40 minutes until the pastry is deep golden and crispy.

10. Leave to cool slightly then, using a thin knife, run around the side of the dish to dislodge anything that might have stuck. Place a plate on top of the pan and flip the whole thing over so that the tart is now the right way up, with the caramelised rings of the roscoff onions exposed. Garnish with thyme leaves.

TIP: Make the pastry the day before to free up time. Re-roll and excess trim to make little savoury biscuits.