Caution: do not read this game-changing recipe on an empty stomach. Serious drooling could occur.
Psst. This can also be made whole in a large oven-proof frying pan. That way there’s even more space for all that lovely Pilgrims Choice cheddar..
- 3 small brown onions halved
- 50g butter
- 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.