Red onion tarte tatin

SERVES 4 PREP + COOK TIME 1 HOUR 15 MINUTES

2 tablespoons extra virgin olive oil

6 small (600g ) red onions, halved crossways

4 small fresh thyme sprigs 1 tablespoon balsamic vinegar 1 tablespoon honey

2 cloves garlic, sliced thinly 2 sheets (330g) frozen puff pastry, thawed

80g soft goat’s cheese 2 medium (120g) figs, halved or quartered 1 Preheat oven to 200°C (180°C fan-forced).

2 Heat oil in a 26cm straight-sided, heavy-based ovenproof frying pan over medium heat. Add onion, cut-side up, and thyme; cook for 5 minutes. Add vinegar and honey; cook for 2 minutes. Turn onion carefully; top evenly with garlic, then season with salt and black pepper. Bake for 15 minutes.

3 Stack puff pastry sheets on top of one another on a clean work surface; roll a rolling pin lightly over the stack to join the sheets together. Carefully lay puff pastry over onions in pan; trim excess pastry and tuck edges in around onions.

4 Bake tart for 30 minutes or until pastry is puffed, browned and cooked through. Cool for 10 minutes.

5 Carefully invert tart onto a large plate or chopping board. Top with goat’s cheese and figs. Serve tart immediately.

Suitable to freeze without goat’s cheese or figs.