While working for Gary Rhodes, I did some “stage” on my days off and spent a day at Marco Pierre White’s restaurant Mirabelle. One dish that caught my eye was a red onion tarte tatin with goat’s cheese. It was the first vegetarian dish I featured on the original menu I wrote for Paul Ainsworth at No6. I finished it with roasted hazelnuts and fresh watercress. It was a hit with the non-vegetarian guests too. Small white onions and large shallots also work well. You can get creative with carrots, parsnips, turnips, celery etc.
timing
Preparation time: 20 minutes, including cooling time
Cooking time: 1 hour 15 minutes
Serve
Four
material
Balsamic Caramel
- 60g granulated sugar
- 1 tablespoon balsamic vinegar
- 25g cold unsalted butter, diced
For the tarte tatin
- 3 large red onions, peeled and cut into 2cm wedges, leaving the roots intact
- 4 thyme sprigs (leaves picked)
- 100g ready-made puff pastry
- 15g unsalted butter
- 40g hazelnuts (peeled)
- 8 slices of goat cheese (my favorite is doughstone)
- 20g watercress (leaves picked)
- Extra virgin olive oil (small amount)
- Balsamic vinegar (small amount)
Method
- To make the balsamic caramel, prepare a small ovenproof pan (approximately 20cm in diameter) and heat over medium heat until the sugar has melted and is golden brown, stirring occasionally. This is called direct caramel. Using a sugar thermometer, the temperature should reach 160°C.
- Remove from heat and carefully add the bubbling balsamic vinegar. Stir and allow to cool, then gradually add the cold cubed butter to make a smooth butterscotch. Set aside.
- Preheat the oven to 220C/200C fan/gas mark 7. Place the red onions in a bowl and season with sea salt, a little black pepper and the thyme leaves. Then place the red onions on top of the balsamic caramel until the pan is completely full.
- Take a plate that is slightly larger than the frying pan, place it on top of the pastry and cut around the edge of the plate to create a circle.
- Carefully place the pastry on top of the red onion and gently press all the way around to seal and tuck the onion in. Poke a small hole in the center of the pastry to allow steam to escape while baking.
- Bake for 55 minutes, checking after 40 minutes, until the crust is crisp. Remove from the oven and allow the loaf to cool on a rack for at least 20 minutes.
- Melt the butter in a small frying pan over medium heat until foaming. Add the hazelnuts and stir in the butter until shimmering golden. Season with sea salt. Drain on kitchen paper and coarsely chop.
- Before serving, return the Tarte Tatin to the oven for a few minutes to soften and warm the caramel. Transfer to a cutting board or plate. Top with a slice of goat cheese, followed by chopped hazelnuts and crunchy watercress. Finish with a drizzle of olive oil and balsamic vinegar.
Recipe from “For the Love of Food” by Paul Ainsworth (Pavilion Books, £26)
