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Three onion and cheese tarte Tatin recipe

Three onion and cheese tarte Tatin

Created by The Tesco Recipes team

Here's a stunning veggie main for your Christmas dinner that's a doddle to make. This tart features a trio of red onions, leek and shallots to make a gorgeous caramelised topping, reminiscent of the classic French dessert tarte Tatin. To make this dish vegan, swap the butter for 1 tbsp oil and substitute the Stilton for a vegan cheese, or omit entirely.

See method
  • Serves 6
  • Takes 1 hr
  • 184 calories / serving

Ingredients

  • 320g pack ready-rolled puff pastry
  • 15g butter
  • 2 small red onions, cut into 2cm rounds
  • 1 leek, cut into 2cm rounds
  • 10 shallots, trimmed and peeled
  • 3 tbsp light brown soft sugar
  • 4 fresh thyme sprigs, leaves picked
  • 1 tbsp balsamic vinegar
  • 40g vegetarian blue Stilton, crumbled

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Each serving contains

Energy
770kJ 184.0kcal
9%
Fat
9g
medium13%
Saturates
5g
medium27%
Salt
0.2g
low4%
Sugars
11g
medium12%

of the Reference intake

Carbohydrate 20.0gProtein 4.1gFibre 2.2g

Method

  1. Preheat the oven to gas 6, 200°C, fan 180°C. Unroll the pastry and, using a plate 23cm in diameter as a template, cut out a circle of pastry. Chill in the fridge until needed, saving the trimmings for another occasion.
  2. Melt the butter in a shallow, ovenproof frying pan with a 20cm base over a medium heat. Add the onions, leek and shallots, trimmed-side down, and cook for 7-8 mins until lightly caramelised. Turn the vegetables over, arranging in a tightly-packed single layer, then sprinkle over the sugar, thyme (saving a few leaves to garnish) and balsamic vinegar and cook for 5-6 mins until the sugar is bubbling. Carefully drape the pastry over the vegetables and use the back of a dessertspoon to tuck it in around the edges of the pan. Cut a 1cm cross into the middle for a steam hole and bake for 30-35 mins until the pastry is evenly golden, crisp and risen.
  3. Once baked, cool in the pan for 2 mins, then place a baking tray larger than the pan over the tart and carefully, but confidently, flip out onto the tray. Top with the Stilton, then bake for 1-2 mins until melted before sliding onto a serving plate and garnishing with a grind of black pepper and the reserved thyme leaves.

    • Tip

      You can make this up to 3 days ahead. Store in an airtight container in the fridge and reheat in a preheated oven at gas 6, 200°C, fan 180°C on a baking tray for 8-10 mins until crisp and piping hot.

    • Freezing and defrosting guidelines

      In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

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