Individual onion and cheese tart tatins
3 small brown onions halved
2 tbsp balsamic vinegar
2 tbsp clear honey
A few sprigs thyme, leaves removed, plus
extra to garnish
6 slices of Pilgrims choice sliced cheese
1 x 320g puff pastry sheet
Preheat the oven to 200°C.
Peel the onions and slice the top and root off each one, then cut them in half.
When the butter has completely melted, stir in the balsamic vinegar and honey, and season.
Arrange the onions face down in an oven proof pan, then sprinkle over the thyme leaves.
Cook the onions over a low heat without moving them for 8-10 minutes, or until they are soft on top and golden on the bottom.
When the onions are cooked and the honey glaze is thick and caramel-like, remove the pan from the heat and allow it to cool for 10 minutes.
Lay out the ready rolled pastry sheet and using a 4 inch pastry cutter, cut out six discs.
Lay over a slice of cheese on each onion. Now lay over the pastry discs.
Bake the tarte tatins for 20-25 minutes, or until crisp and golden on the top.
Remove from the oven and allow to cool for a few minutes before using a spatula to pick out each tarte tatin onto a serving plate and garnishing with a few thyme leaves.
Serve hot or cold.
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