Red Onion Mushroom And Blue Cheese Tarte Tatin Recipes

BALSAMIC ONION, MUSHROOM & BLUE CHEESE TARTS

Steps:

• Preheat oven to 400 degrees.
• Put a pan over medium heat and add 1 tablespoon olive oil and 1 tablespoon butter.
• Once the butter starts to froth, put the thinly sliced red onions in and turn the heat down to low.
• Cook, stirring often, until the onions have become translucent. This will take about 10 minutes but keep an eye on them.
• Add the sugar and the balsamic vinegar to the onions and cook on low, stirring often for about 10 minutes until the onion mixture is sticky and the liquid thickened up.
• Set the onions aside to cool.
• Melt the remaining butter in another pan and cook the mushrooms for a few minutes until they have just started to change color.
• Set the mushrooms aside to cool.
• Whilst the onions and mushrooms are cooling, layout your pie dough. You want the dough to be about as thick as a pinkie. If your pre-rolled dough is thicker roll it out to the desired thickness.
• Using a round cookie cutter or a glass, cut out 12 rounds of the dough.
• Press each round of dough into a hole of a 12 yield muffin tin. If your pan usually sticks, spray each hole with cooking spray before hand.
• Next, put the egg and sour cream into a bowl with the salt and pepper and beat together.
• Stir through the dried parsley and crumbled blue cheese. Set aside.
• Spoon a bit of the balsamic onions into the base of each tart.
• Top the onions with the mushrooms, trying to cover as much of the surface as possible.
• Spoon the blue cheese mixture over the top of each tart.
• Put tarts in the oven and bake for about 15 minutes until the pastry has gone golden and the cheese mixture has set.
• Take out of the oven and allow to cool before serving so the cheese mixture can firm up a little bit.

RED ONION TARTE TATIN

Steps:

• Preheat the oven to 425°F
• Roll the pastry out to a thickness of about 1/4in. Cut out 4 circles about 5in in diameter. Pile the pastry circles on a plate and keep in the fridge till required.
• Peel the outside skin from the onions leaving the base and stalk intact.
• Pour the milk into a small saucepan, season with salt and freshly ground black pepper.
• Add the bay leaves and onions and bring to the boil. Turn the heat down and simmer for about 10 minutes until a knife can be inserted into outside layers of the onions easily but the hearts remain crunchy. Drain in a colander.
• Peel off the outer layer of the onion, and halve each one across the middle.
• Pour the red wine into another pan, add the vinegars, rosemary and season with salt and pepper.
• Put in the onions cut-side down. Bring to the boil and simmer for ten minutes, adding the port (if using) halfway through the simmering time.
• As the wine reduces, roll the onions around from time to time, until they are well coated and almost tender in the centre.
• Strain what is left of the red wine reduction and reduce down to the liquid to a thick sauce.
• Put the onion halves on a rack placed over the pan and leave until cold and dry. Trim off the root and stalks.
• Cover each onion half with a circle of pastry. Slightly tuck the edges underneath the edge of each onion.
• Take the pan of reduced sauce and pour a little into each of 4 small tart tins. Place an onion half, in its pastry blanket, on top and cook in the preheated oven for about 10 minutes, until the pastry is golden brown and the edges caramelized.
• When cooked, remove the tart tatins from the oven and with a spatula, carefully flip them over onion side up (do not touch the hot caramel!), onto 4 plates.
• Place slices of goat cheese on top of each tart, then return to the top shelf of the oven until melted.
• Serve with wild arugula, and a drizzle of balsamic vinegar.

SHALLOT TARTE TATIN

Steps:

• Peel shallots and trim them so they are all the same length. This is vital as it ensures they all cook in the same time.
• Add the sugar to a baking tin about 9" in diameter (or a tarte tatin tin if you have one. Heat on the hob until the sugar melts and caramelises (looks nut brown). DO NOT STIR the sugar, just shake the tin to make sure that it all melts evenly.
• Carefully add the shallots (caramel can cause very nasty burns).
• Strip the leaves from the thyme and add to the shallots.
• Roll out the pastry and cut a rough circle just larger than the size of tin you are using. Lay it over the shallots and tuck in around the sides.
• Add to a preheated 200 degrees C oven for around 25 minutes or until the pastry looks done.
• Enjoy!