Toad Tatin (Toad in the Hole Tarte Tatin)

Ingredients

• 6 Sausages
• 1 tbsp Butter (a knob of butter)
• 0.33 Onion (sliced)
• 1 tsp Light Brown Sugar
• 3 sprigs Thyme (a few sprigs)
• 1 tsp Wholegrain Mustard
• Salt (big pinch)
• Black Pepper (big pinch)
• 1 tsp Plain Flour
• 40 ml Chicken Stock (or 2 frozen chicken bone broth cubes)
• 1 Bay Leaf
• 1 sheet Pre-Rolled Puff Pastry
• Chives (chopped, to finish)

Steps

1. 1

   Preheat your oven to 180°C (350°F) fan.

2. 2

   Place the sausages in an oven-proof pan over medium-low heat. Brown them on all sides until they have good color, then push them to the sides of the pan to create space in the center.

3. 3

   Add the knob of butter to the center of the pan. Once melted, add the sliced onions and fry for a few minutes until they are soft and translucent.

4. 4

   Add the light brown sugar, thyme sprigs, wholegrain mustard, salt, and pepper to the onions. Mix these ingredients together with the sausages in the pan.

5. 5

   Sprinkle in the plain flour and stir well, cooking for a minute or two until the flour is 'cooked out' and no longer visible.

6. 6

   Pour in the chicken stock (or add the bone broth cubes) and mix until the liquid has combined with the flour to form a light gravy.

7. 7

   Add the bay leaf to the pan. Lay the sheet of pre-rolled puff pastry over the top of the sausage mixture, tucking in the edges if necessary.

8. 8

   Prick the pastry several times with a fork to allow steam to escape.

9. 9

   Place the pan in the oven and bake for 30 minutes, or until the pastry is puffed and deep golden brown.

10. 10

    Remove from the oven. Carefully flip the tart onto a large serving plate so the pastry is on the bottom.

11. 11

    Remove and discard the bay leaf, then sprinkle with freshly chopped chives before serving.

Notes

You can use either 40ml of liquid chicken stock or 2 frozen bone broth cubes for the sauce base. Ensure your pan is oven-safe before starting.

Nutrition per serving

• main
• dinner
• sausage
• puff pastry
• one-pan
• baked
• British