Sweet Onions and Garlic Tarte Tatin
…with thyme and balsamico di modena
I recently went to Paris for almost 24 hours. I kinda like the idea of doing a 24-hours trip. Of course, it’s better if I can spend days getting lost in a place, but since I love travelling so much it’s better than staying home. Maybe I should start posting 24-hours trips like chef Anthony Bourdain in his show The Layover, which I’m coincidentally watching right now.
But I’m getting off topic here! In order to get in the Parisian spirit, I made this Tarte Tatin for my family at lunch. A fancy name for a simple dish. Seriously, how do you pronounce it? Tart tatien or taarti taatien..I don’t know. Why do the French make their dishes so difficult to pronounce? Thankfully it was much easier to make and the taste was a-mazing.
- 36 gr puff pastry
- 4 sweet onions in thin slices (white or red)
- 8 cloves garlic crushed
- 5 tbsp balsamico di modena
- 1 tbsp thyme plus extra for garnish
- salt and pepper to taste
- butter to grease
Preheat the oven to 180 degrees.
Heat the oil in a pan and cook the onions for about 7 minutes on medium heat till they become soft and (golden) brown.
Add the thyme, garlic and balsamic. Cook for about 8 minutes more and bring to taste with salt and pepper.
Roll the puff pastry into a large and thin square or circle. Enough to cover the whole pan and more to create a crusty edge. Grease your baking pan and cover it with the puff pastry. Push the puff pastry down, make some holes with a fork and add the onion mixture into it. Roll the overhanging dough to create a thick edge. It doesn't need to be perfect because this is a rustic dish.
Bake the Tarte Tatin for about 25-30 minutes until golden brown.
Easy and yummy! Now go enjoy it…