For a vegetarian dinner party option, look no further than this red onion tarte tatin!
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Yields:
6 serving(s)
Prep Time:
20 mins
Cook Time:
50 mins
Total Time:
1 hr 10 mins
Cal/Serv:
181
Ingredients
320 g sheet puff pastry, we used Jus-Rol, see GH Tips
25 g butter
3 juniper berries, crushed
1 Tbsp. thyme leaves, plus extra sprigs garnish, optional
5 5 small red onions, see GH Tips, each cut into 3 slices
2 Tbsp. redcurrant jelly
50 ml red wine
Directions
Step 1Preheat oven to 200°C (180°C fan) mark 6. Unroll pastry and, using an ovenproof frying pan that's 23cm across the, cut a rough circle the same size as the top of the pan (rolling the pastry out a little more, if needed, first). Slide on to a baking sheet, prick all over with a fork and chill until needed.
Step 2Melt butter in the frying pan over medium heat. Stir through the juniper berries and thyme and cook for 1min, until fragrant. Lower heat, then carefully arrange the onion slices (using tongs, if needed) to neatly cover the base of the pan. Cook gently for 20min, until onions have softened.
Step 3In a small bowl, mix the redcurrant jelly, wine and plenty of seasoning. Pour into the onion pan, turn up the heat to high and bubble for 5min, until slightly reduced.
Step 4Working quickly, lay the pastry circle over the onions and tuck the edges down slightly into the pan. Cook for 25-30min, or until puffed and golden.
Step 5Carefully remove the pan from oven and wrap the handle with an oven-glove or tea towel (to remind you it’s hot!). Leave to cool for 5min before inverting on to a serving plate. Garnish with thyme sprigs, if you like, and serve in slices.
Get ahead:
Prepare to end of step 3 up to 3hr ahead. Cool, cover and set aside at room temperature. Complete recipe to serve.
GH Tips:
• To prevent your pastry sheet from cracking when you unroll it, allow it to sit at room temperature for 10min first.
• If your onions are larger, then peel off rings when sliced to make them fit neatly in the pan.
The GH Kitchen Team are Good Housekeeping’s resident recipe developers and all-round food obsessives. GH Kitchen Director Sarah Akhurst is our resident hosting pro and loves nothing more than putting on a foodie feast for friends. Our GH Kitchen Manager Linzi Pucino is our very own Italian food expert (originally hailing from the North East of Scotland!) and can be found working her way through midweek recipes that cover all bases, from haggis to ragu! Our Kitchen Editor Nadine Brown loves digging into the stories behind her favourite foods and enjoys applying her eclectic tastes to more modern, flavour-forward recipes - just don't give her too much chilli! Our Junior Food Content Produce Frankie Prichard combines a love of beautiful presentation and flavour-led, seasonal cooking in her recipe development, along with a passion for bringing people together through food. With a wealth of professional kitchen experience between them, they’re dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work every single time
