Ingredients with Measurements:
- 1 sheet of puff pastry, thawed
- 2 large onions, thinly sliced
- 2 tablespoons of butter
- 1 tablespoon of olive oil
- 1 tablespoon of brown sugar
- 1 tablespoon of balsamic vinegar
- 4 ounces of goat cheese, crumbled
- Salt and pepper to taste
Special equipment needed:
- 9-inch oven-safe skillet
- Rolling pin
- Pastry brush
Step-by-step instructions:
a. Preheat the oven to 400°F.
b. In a skillet over medium heat, melt the butter with the olive oil.
c. Add the sliced onions and cook for 15-20 minutes, stirring occasionally, until they are caramelized and golden brown.
d. Add the brown sugar and balsamic vinegar to the skillet and stir well to combine. Cook for an additional 2-3 minutes until the mixture is thick and syrupy.
e. Remove the skillet from the heat and let it cool for a few minutes.
f. Roll out the puff pastry on a floured surface until it is slightly larger than the skillet.
g. Place the puff pastry over the skillet, tucking the edges down around the onions.
h. Bake the tarte tatin for 20-25 minutes, or until the pastry is golden brown and puffed.
i. Remove the skillet from the oven and let it cool for a few minutes.
j. Carefully invert the tarte tatin onto a serving platter.
k. Sprinkle the crumbled goat cheese over the top of the tarte tatin.
l. Season with salt and pepper to taste.
Time:
Preparation time: 10 minutes
Cooking time: 40-45 minutes
5. Temperature:
Preheat the oven to 400°F.
Serving size:
This recipe serves 4-6 people.
Nutritional information:
Calories: 350
Fat: 22g
Saturated Fat: 10g
Cholesterol: 35mg
Sodium: 290mg
Carbohydrates: 28g
Fiber: 2g
Sugar: 9g
Protein: 9g
Substitutions for ingredients:
- Puff pastry can be substituted with pie crust or phyllo dough.
- Goat cheese can be substituted with feta cheese or blue cheese.
- Brown sugar can be substituted with honey or maple syrup.
- Balsamic vinegar can be substituted with red wine vinegar or apple cider vinegar.
Variations:
- Add sliced apples or pears to the onions for a sweet and savory twist.
- Top the tarte tatin with chopped walnuts or pecans for added crunch.
- Use caramelized mushrooms instead of onions for a vegetarian version.
- Add cooked bacon or pancetta to the onions for a meaty flavor.
Tips and tricks:
- Be sure to cook the onions low and slow to get them caramelized properly.
- Use a non-stick skillet to prevent the onions from sticking.
- Let the tarte tatin cool for a few minutes before inverting it onto a serving platter.
- Serve the tarte tatin warm or at room temperature.
Storage instructions:
Leftover tarte tatin can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
To reheat the tarte tatin, place it in a preheated oven at 350°F for 10-15 minutes, or until heated through.
Presentation ideas:
Serve the tarte tatin on a large platter with a garnish of fresh herbs, such as thyme or parsley.
Garnishes:
Fresh herbs, chopped nuts, or a drizzle of balsamic glaze can be used as garnishes.
Pairings:
This tarte tatin pairs well with a crisp green salad or roasted vegetables.
Suggested side dishes:
Roasted asparagus, sautéed spinach, or garlic mashed potatoes would be great side dishes for this tarte tatin.
Troubleshooting advice:
- If the onions are sticking to the skillet, add a splash of water to the pan to loosen them up.
- If the puff pastry is not puffing up, make sure it is thawed completely and that the oven is preheated to the correct temperature.
Food safety advice:
Be sure to cook the onions to a safe internal temperature of 165°F to prevent foodborne illness.
Food history:
Tarte tatin is a classic French dessert that originated in the Loire Valley in the late 19th century. It is traditionally made with apples, but savory versions with onions or tomatoes have become popular in recent years.
Flavor profiles:
This tarte tatin has a sweet and savory flavor profile, with caramelized onions, tangy goat cheese, and a flaky puff pastry crust.
Serving suggestions:
Serve this tarte tatin as a main course for lunch or dinner, or as a side dish for a holiday meal.
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Region: French