Red onion and sprout tarte tatin
This tart from Miranda Gore Browne elevates the humble sprout to a whole new level of glory. Adored by sprout lovers and responsible for the conversion of many a sprout avoider, too! Serves 6
Ingredients
- 3 red onions, peeled and sliced into thin rings
- 400g Brussels sprouts, cut in half
- 3 tbsp of butter
- 3 tbsp of soft light brown sugar
- 1.5 tbsp of balsamic vinegar
- 1 packet of puff pastry
- 1 egg, lightly beaten
- Fresh sprigs of thyme
Method
- Preheat the oven to 200 degrees.
- Roll out the puff pastry and cut into a circle the same size as your frying pan, then put onto a baking tray lined with non-stick baking paper. Put into the fridge to rest until you are ready to use it.
- Put the butter into a frying pan (this needs to be oven proof). Add the sliced onions and halved sprouts to the butter and arrange in a single layer covering the base of the pan.
- Cook for about five minutes without stirring.
- Put the sugar and vinegar into a jug and stir to combine. Pour this mix over the sprouts and onions in the pan and cook over a medium heat for another five minutes. Sprinkle over some of the thyme leaves.
- Lift the pan off the heat and carefully lay the circle of puff pastry on top of the caramelised sprouts and onions. Make sure the edges are sealed, brush all over with the beaten egg.
- Put the whole pan into the oven and bake at 200 degrees for 20-25 minutes or until the pastry is golden and has puffed up nicely. Place a serving plate upside down over the frying pan and flip it over to get the tart the right way up.
- Serve straightaway. Also delicious sprinkled with cranberries and some sharp cheese when still hot.