Red onion tarte tatin with blue cheese and clotted cream

This savoury tarte tatin, crowned with blue cheese and clotted cream, is the perfect Boxing Day buffet centrepiece
Red onion tarte tatin

The team at Trewithen Dairy in Cornwall share their festive recipe for red onion tarte tatin with blue cheese and clotted cream

trewithendairy.co.uk

Serves    4-6
Oven temp    170°C / gas 3
  • Olive oil
  • Thyme a bunch, leaves picked
  • Red onions 4, peeled and halved
  • Chicken stock 150ml
  • Caster sugar 100g
  • Trewithen Dairy Salted Butter 50g, chilled cubes
  • Balsamic vinegar 15ml
  • Ready-made puff pastry 1 sheet
  • Blue cheese 50g, crumbled
  • Trewithen Dairy Cornish Clotted Cream 50g

Optional garnish:

  • Watercress
  • Rocket
  • Thyme
  1. Preheat the oven to 170°C / gas 3.
  2. Drizzle olive oil in a cast iron pan, sprinkle in the thyme and neatly place the onions flat-side down on top. Pour over the chicken stock, then put the pan in the center of the pre-heated oven for 25 minutes. If there’s any chicken stock remaining in the pan once the onions are cooked, carefully tip it away while keeping the onions intact. Set aside.
  3. While the onions are cooking, make the balsamic caramel. Place the sugar and a splash of water in a small saucepan over a medium heat. Allow the sugar to caramelise without stirring, before removing from the heat and whisking in the  butter. Add the balsamic vinegar and season to taste – you might want to add extra vinegar. Set aside.
  4. Once the onions are cooked, increase the oven temperature to 200°C / gas 6.
  5. Drizzle 3 tablespoons of the balsamic caramel over the onions. Cut the puff pastry so it’s slightly larger than your cast iron pan. Moving quickly if the onions are still warm, push the pastry around the onions and pierce a hole in the middle to allow steam to escape.
  6. Return the tart to the oven for approximately 25 minutes or until the pastry is golden brown.
  7. Allow to cool for 15 minutes before turning out. Carefully run a knife around the pan, place your presentation plate on top and gently flip upside down so that the tarte tatin turns out onto the plate.
  8. In a small bowl, combine the blue cheese and clotted cream and then spoon on top of the cooled tarte. Garnish with watercress, rocket or sprigs of thyme and serve.

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You will need

  • Olive oil
  • Thyme a bunch, leaves picked
  • Red onions 4, peeled and halved
  • Chicken stock 150ml
  • Caster sugar 100g
  • Trewithen Dairy Salted Butter 50g, chilled cubes
  • Balsamic vinegar 15ml
  • Ready-made puff pastry 1 sheet
  • Blue cheese 50g, crumbled
  • Trewithen Dairy Cornish Clotted Cream 50g

Optional garnish:

  • Watercress
  • Rocket
  • Thyme

Method

  1. Preheat the oven to 170°C / gas 3.
  2. Drizzle olive oil in a cast iron pan, sprinkle in the thyme and neatly place the onions flat-side down on top. Pour over the chicken stock, then put the pan in the center of the pre-heated oven for 25 minutes. If there’s any chicken stock remaining in the pan once the onions are cooked, carefully tip it away while keeping the onions intact. Set aside.
  3. While the onions are cooking, make the balsamic caramel. Place the sugar and a splash of water in a small saucepan over a medium heat. Allow the sugar to caramelise without stirring, before removing from the heat and whisking in the  butter. Add the balsamic vinegar and season to taste – you might want to add extra vinegar. Set aside.
  4. Once the onions are cooked, increase the oven temperature to 200°C / gas 6.
  5. Drizzle 3 tablespoons of the balsamic caramel over the onions. Cut the puff pastry so it’s slightly larger than your cast iron pan. Moving quickly if the onions are still warm, push the pastry around the onions and pierce a hole in the middle to allow steam to escape.
  6. Return the tart to the oven for approximately 25 minutes or until the pastry is golden brown.
  7. Allow to cool for 15 minutes before turning out. Carefully run a knife around the pan, place your presentation plate on top and gently flip upside down so that the tarte tatin turns out onto the plate.
  8. In a small bowl, combine the blue cheese and clotted cream and then spoon on top of the cooled tarte. Garnish with watercress, rocket or sprigs of thyme and serve.
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  • Olive oil
  • Thyme a bunch, leaves picked
  • Red onions 4, peeled and halved
  • Chicken stock 150ml
  • Caster sugar 100g
  • Trewithen Dairy Salted Butter 50g, chilled cubes
  • Balsamic vinegar 15ml
  • Ready-made puff pastry 1 sheet
  • Blue cheese 50g, crumbled
  • Trewithen Dairy Cornish Clotted Cream 50g

Optional garnish:

  • Watercress
  • Rocket
  • Thyme
  1. Preheat the oven to 170°C / gas 3.
  2. Drizzle olive oil in a cast iron pan, sprinkle in the thyme and neatly place the onions flat-side down on top. Pour over the chicken stock, then put the pan in the center of the pre-heated oven for 25 minutes. If there’s any chicken stock remaining in the pan once the onions are cooked, carefully tip it away while keeping the onions intact. Set aside.
  3. While the onions are cooking, make the balsamic caramel. Place the sugar and a splash of water in a small saucepan over a medium heat. Allow the sugar to caramelise without stirring, before removing from the heat and whisking in the  butter. Add the balsamic vinegar and season to taste – you might want to add extra vinegar. Set aside.
  4. Once the onions are cooked, increase the oven temperature to 200°C / gas 6.
  5. Drizzle 3 tablespoons of the balsamic caramel over the onions. Cut the puff pastry so it’s slightly larger than your cast iron pan. Moving quickly if the onions are still warm, push the pastry around the onions and pierce a hole in the middle to allow steam to escape.
  6. Return the tart to the oven for approximately 25 minutes or until the pastry is golden brown.
  7. Allow to cool for 15 minutes before turning out. Carefully run a knife around the pan, place your presentation plate on top and gently flip upside down so that the tarte tatin turns out onto the plate.
  8. In a small bowl, combine the blue cheese and clotted cream and then spoon on top of the cooled tarte. Garnish with watercress, rocket or sprigs of thyme and serve.

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