Roscoff Onion and Rocamadour Tarte Tatin

Ingredients

• 5.5 Roscoff onions (Peeled and halved; the recipe indicates 5 to 6.)
• 1 Puff pastry
• 2 Rocamadour cheese (Cut into pieces for finishing.)
• 30 g Butter
• 2 c. à soupe Olive oil
• 2 c. à soupe Balsamic vinegar (The transcript and video mention it with honey, which is absent from the ingredient list; quantity not specified.)
• 3 Thyme (A few sprigs.)
• Salt (To taste.)
• Pepper (To taste.)
• Honey (Mentioned in the transcript and on-screen text, but absent from the ingredient list; quantity not specified.)
• Leafy greens (A few leaves, for finishing.)

Steps

1. 1

   Preheat the oven to 190 °C. Peel the onions and cut them in half.

2. 2

   In an ovenproof skillet, melt the butter with the olive oil.

3. 3

   Arrange the onions cut-side down in the skillet and brown them.

4. 4

   Add the thyme, salt, and pepper. Let the onions gently confit for 20 to 25 minutes.

5. 5

   Add the balsamic vinegar and honey, which is mentioned in the video but has no specified quantity.

6. 6

   Cover the onions with the puff pastry, tucking the edges into the skillet. Lightly prick the pastry.

7. 7

   Bake at 190 °C for 25 to 30 minutes, until the pastry is nicely golden.

8. 8

   Remove the skillet from the oven and invert the tart onto a serving platter. If any onions remain stuck to the skillet, place them back on the tart.

9. 9

   Add the Rocamadour cheese cut into pieces and a few leafy greens, then serve.

Notes

The description does not specify the quantity of honey, although the video and transcript mention it. Use a skillet that is suitable for oven use. Preparation time is estimated; the stated cooking time includes confiting the onions and baking in the oven.

Nutrition per serving

• vegetarian
• savory tart
• French
• oven
• onions
• goat cheese
• main course