Onion And Fennel Tarte Tatin Recipe
I first saw this recipe idea on the Food And Drink programme – a BBC cooking programme that was on a few years ago.
Here at least they show some really easy recipes (even though being so liberal with the Calvados at times, hardly makes it low cost.) However that at least is optional.
Delightful and flavourful recipe to delight your family and friends. Low cost and easy too!
I must admit I had already had it in mind to do a caramelised onion tarte tatin, but seeing this done on the programme just spurred me into action to cook it. And I was not disappointed with the results.
I am very fond of fennel so the idea of using fennel as well was wonderful.
Low Cost, Easy Recipe
The ingredients are clearly low cost and it is lovely served with some green vegetables. I chose purple sprouting broccoli and some cabbage.
I have made this with ready roll puff pastry because it is easy to find and is so much easier than making your own, as it is both fiddly and time consuming. Although I am a great advocate of making things where possible, there are a few limits. And puff pastry is a rare treat rather than a regular part of a meal. I nearly always make my own shortcrust pastry but buy puff pastry and filo pastry.
It is lovely to produce a tasty and interesting dish like this that it is bursting with flavour, made from low cost ingredients. I made this tart just for two people, and the quantities are for two, but just double up for four. I adapted and simplified the recipe from the programme but it is basically the same.
I made this in a small roasting tray like this one Pyrex Classic Non Stick Small Rectangular Roaster 26X19cm
and the ready roll puff pastry was the perfect size. If the pastry is not the right size or shape, just cut or shape it to the size of tin.
Onion And Fennel Tarte Tatin
- 1 large red onion, peeled and thickly sliced in rings
- 1 fennel bulb, cut into six pieces, woody core removed
- 200g / 7oz ready made puff pastry
- 1 tablespoon olive oil
- 1 teaspoon chilli powder
- 1 tablespoon balsamic vinegar
- 40g caster sugar
- 2 tablespoons water
- 25g / 1 oz grated parmesan or other hard Italian style cheese
- Preheat the oven to 200 degrees C
- Cut your pastry to the shape of your roasting tin
- Place the vegetables in a small roasting dish and drizzle with olive oil and balsamic vinegar
- Sprinkle with chilli powder
- Bake in the oven for 15-20 minutes
- Meanwhile in a small saucepan add the sugar and water
- Heat and boil until sugar is dissolved and the mixture is going brown
- Pour over the onion and fennel
- Sprinkle the onion and fennel with parmesan
- Lay the puff pastry over the top, pressing it down at the sides
- Bake in the oven for about 20 minutes
- Remove form oven and allow to cool for a couple of minutes
- Check gently with a knife that will all come away from the pan
- Place a large plate over the top of the roasting tray and turn upside down
- Serve immediately with some green vegetables