Cheese & onion tarte tatin
SERVE 8 as a starter; 4 as a main
INGREDIENTS
7 mixed red and white onions, peeled
and halved
3 Tbsp vegetable oil
1 Tbsp dairy-free butter
10 sage leaves
1 Tbsp sugar
2-3 Tbsp balsamic vinegar
20g smoked dairy-free cheddar,
finely grated
1 x 375g sheet ready-rolled dairy-free
puff pastry
Salt and black pepper
Green salad, to serve
1 Preheat oven to 200°C. Ensure you have a deep, ovenproof 24cm frying pan with a lid and a board or plate that will fit tightly over the frying pan.
2 Place frying pan over a medium heat and add the oil, butter and sage leaves. After a couple of minutes, pour off a little of the sage butter into a small bowl and set the crispy sage leaves aside on a sheet of kitchen paper.
3 Add onion halves to the pan, cut-side down. Season generously with salt and pepper, sprinkle sugar over the onions and drizzle over 1 tablespoon balsamic vinegar. Turn down the heat, cover with lid and cook for 15 minutes.
4 Unroll the pastry and cut in half widthways. Take the lid off the pan, scatter half the cheese over the onions. Drape the two pieces of pastry over the top to cover the onions (they will overlap in the middle). Carefully tuck the pastry in around the onions, being careful not to burn your fingers on the side of the pan. Prick the pastry all over with a fork and brush the top with the reserved sage butter.
5 Transfer the pan to the hot oven and bake for 25 minutes, until golden brown and puffed up.
6 Remove the pan from the oven (the handle will be hot). Lay the board or plate over the pan, then carefully flip it over to tip out the tart. Drizzle over the remaining balsamic vinegar, reserved cheese and the fried sage leaves.
7 Slice and serve with a simple green salad.