Caramel and pastry are super tasty, especially if there are onions in the middle instead of apples, but then I think any dessert can be probably be made tastier as a savoury dish. (On second thoughts I’m not sure that’s true.) But Mr Michel Roux Jr’s recipe for an onion, fennel and chilli tarte tatin is totally off whack, unless I was doing it wrong, many of the quantities were off and the method is a bit sketchy. If I was getting it all wrong then it was a miracle that it came out so good, but with caramel, roasted vegetable, and some butter pastry you can’t really go wrong.

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Red Onion, Fennel and Chilli Tarte Tatin

Author: Adapted from Michel Roux Jr

Cook time:  1 hour

Total time:  1 hour

Serves: 3-4

 

No specifics on the quantities of ingredients this time, as I had to change so much from the original recipe I kind of lost track. Next time I make it I’ll update with some quantity guidelines.

Ingredients

• puff pastry
• red onion
• fennel
• mild red chilli
• olive oil
• balsamic vinegar
• thyme
• garlic
• parmesan

For the caramel

• 60g caster sugar
• 3 tbspn water

Instructions

1. Thickly slice the onion and fennel and roast with the oil, chillies, vinegar and some salt and pepper in a 190C oven for 30 mins until cooked. Turn once, and try and keep the onions intact.
2. In the dish you’re going to make the tarte in, heat the sugar and water, bring to the boil and simmer until golden brown.
3. Carefully add the vegetables to the caramel, sprinkle over the garlic, thyme and parmesan and cover with puff pastry. Tuck in the edges, prick with a fork and put in a 200C oven for 30-40 mins until golden.
4. Let cool slightly, then turn out onto a serving plate

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