caramelised onion tarte tatin

Sunday Tasmanian - Tassie Living - - TASTE -

2 sheets store- bought puff pas­try, thawed

1 cup ( 300g) store- bought caramelised onion rel­ish

100g goat’s curd

1 ta­ble­spoon lemon thyme leaves olive oil, for driz­zling cracked black pep­per

50g wa­ter­cress sprigs

Pre­heat oven to 190C. Us­ing a 6cm- round cookie cut­ter, cut 12 rounds from the pas­try and set aside. Line the base of 12 x ½ cup-ca­pac­ity ( 125ml) cup­cake tins with non-stick bak­ing pa­per. Di­vide the onion be­tween the tins and top with the pas­try rounds.

Us­ing a sharp knife, make a small cut in the pas­try. Place the tins on a bak­ing tray and bake for 18- 22 min­utes or un­til puffed and golden. Loosen the edges of the pas­try with a palette knife and care­fully in­vert.

Top the tarte tatins with goat’s curd and lemon thyme. Driz­zle with olive oil, sprin­kle with pep­per and top with the wa­ter­cress. Makes 12.

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