...."I might as well finally write down one of my all time favourites", Miss Ayla thought
Red onion Tarte Tatin
2 1/2 lbs red onions
25g/1 oz butter
1 tsp caster sugar
6 thyme sprigs
1 tbsp fresg thyme chopped
1tbsp balsamic vinegar
salt and freshly ground black pepper
For the pastry
75g/3 oz plain flour
50g/2oz plain wholemeal flour
50g/2oz soft butter
25g/1oz cheddar cheese
1 tbsp fresh thyme leaves chopped
2-3 tbsp cold water
Preparation:
1. Pregeat the oven to 170C/350F/Gas 4 and preheat a solid baking sheet too
2. Begin by preparing the onions, which should have their outer skin removed and then be cut in half lenghthways from stern to root. Then place the pan over medium heatand, as sooon as it is hot, add the butter and the sugar, then as soon as the butter begins to sizzle, quickly scatter the sprigs of thyme in, then arrange the onions on the baseof the pan, cut side down. Afrter the onion halves have been placed in the pan to cover the surface, all of these left over need to be cut in wedges and fitted in between to fill all of the gaps. Bear in mind that what you see when you turn the tart out, is the cut side of the onions.
3. When the onions have all been fitted in, give them a good seasoning of salt and pepper, then scatter over the chopped thyme and sprinkle in the vinegar.Now turn the heat down under the pan and let the onions cook very gently for about 10 minutes.After that cover the pan with foil and place it on the baking sheet on the shelf just about the centre of the oven and leave it there for the onions to cook 5- to 60 minutes.
4. While the onions are cooking make the pastry. This can be done in a food processor. When the mix resembles fine crumbs, gradually add enough cold water- about 2 to 3 tbsp- to make a soft dough. Then put the dough into the fridge, wrapped in ccling film for 30 minutes to rest.
5. As soon as the onions have had their cooking time, test them with a skewer: they should be cooked through, but still retain some texture. Then replace the pan from the oven and place it back on the hob, increasing the oven temperature to 200C/400F/Gas 6. Now turn the heat under the pan with the onions to medium as now you need to reduce the juices. This will take app. 10 minutes. Watch them carefully so they don't burn.You should be left with very little syrupy liquid at the base of the pan.
6. In the meantime roll out the pastry to a circle of about 25 cm/10 inches (most blokes allegedly know exactly how much that is )in diameter- then turn the heat off under the pan, fit the pastry over the onions, pushing down and tucking in the edges all round the inside of the pan. Then return the tart to the oven on the same baking sheet but this time on the higher shelf and give it another 25 to 30 minutes until the pastry is crisp and golden.
7. After this remove it from the oven and allow it to cool for 20 minutes before turning it out. When turning it out it is important that you have a completely flat plate or board. Place the plate/board on top of the pan, then turn it upside down, give it a good shake- and voila. Done. Lovely warm with a few shavings of Parmigiano/Parmesan- and a glass of wine of course.
