Tarte Tatin Red onion, Fennel and Chilli

Name: Tarte Tatin Red onion, Fennel and Chilli
Total time: 3600 s
Yield: 4 servings
Cuisine: American
Ingredients: 250 grams ready made puff pastry; 2 red onions; 3 fennel bulbs; 1 red chilli; 100 ml olive oil; 1 tbsp balsamic vinegar; 1 tsp crushed coriander seeds; 60 grams caster sugar; 2 tsp fresh thyme leaves; 50 grams grated parmesan

YZFR1 @cook_3016597

Tarte Tatin Red onion, Fennel and Chilli

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Ingredients

1 hour

4 servings

250 gramsready made puff pastry
2red onions
3fennel bulbs
1red chilli
100 mlolive oil
1 tbspbalsamic vinegar
1 tspcrushed coriander seeds
60 gramscaster sugar
2 tspfresh thyme leaves
50 gramsgrated parmesan

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Steps

1 hour

1

Roll the pastry big enough to cover frying pan. place pastry in fridge to rest.
2

Preheat oven to gas 6. Peel the onions and slice into thick rounds. Remove the outer sections of the fennel and cut each bulb into 6 pieces, removing the woody core.
3

Take the stalk off the chilli but leave whole. Cut a slit down its length to release flavour.
4

Put all vegetables into a roasting tin, with the onions flat on bottom of the tin. Pour over the olive oil and balsamic vinegar and add the crushed coriander seeds salt and pepper.
5

Roast in oven for 15-20 minutes, turning occasionally but being careful not to break the onions.
6

In the frying pan mix the sugar with 3 tablespoons of water. Quickly bring to the boil and cook, keep moving the pan until golden brown. Do not stir.
7

Arrange the vegetables in a decorative pattern in the frying pan and press down tight. Sprinkle with the thyme and parmesan.
8

Cover with the puff pastry and tuck edges in between the veg and side of the pan. Prick the pastry with a fork and bake for 25-30 minutes, or until pastry is golden. Leave to cool for at least 5 minutes before turning out.
9

Slice and serve with a salad.