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
320g
sheet puff pastry, we used Jus-Rol, see GH Tips
25g
butter
3
juniper berries, crushed
1Tbsp.
thyme leaves, plus extra sprigs garnish, optional
5
5 small red onions, see GH Tips, each cut into 3 slices
2Tbsp.
redcurrant jelly
50ml
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.
An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
