Vegan cheese and onion tarte tatin
YOU WILL NEED
3 tbsp vegetable oil 1 tbsp dairy-free butter 10 sage leaves 7 mixed onions (about 500-600g), peeled and halved
1 tbsp sugar 2-3 tbsp balsamic vinegar 1 x 375g sheet ready-rolled dairy-free puff pastry 20g smoked dairy-free Cheddar, finely grated Salt and pepper
DIRECTIONS
■ Preheat the oven to 200°C/Fan 180°C/
Gas Mark 6.
■ Place an ovenproof frying pan (ideally with a lid) over a medium-low heat. Add the oil, dairy-free butter and the sage leaves to the hot pan. 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.
■ Next, add the onion halves to the pan, cut-side down. Season generously with salt and pepper, sprinkle the sugar over the onions and drizzle over 1 tablespoon of the balsamic vinegar.
■ Turn down the heat, cover the pan and cook for 15 minutes.
■ Unroll the pastry and cut in half, widthways so fitting into the pan will be easier.
■ Take the lid off the pan and 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. Transfer the pan to the hot oven to bake for 25 minutes, until golden brown and puffed up.
■ Remove the pan from the oven (the handle will be hot!). Lay a board or plate over the pan then carefully flip it over to tip out the tarte.
■ Drizzle over the remaining balsamic vinegar, reserved cheese and the fried sage leaves.
■ Slice and serve with a simple green salad.