Balsamic Pearl Onion Tartes Tatin
Recipe by Pardon Your French.
Makes 4 servings.
INGREDIENTS
Dough:
- 1 1/2 cups all-purpose flour
- ¼ tsp kosher salt
- ½ tsp rosemary, finely diced
- 8 tbsp cold butter, cut into pieces
- 3 tbsp ice water
Topping:
- 1 1/2 lbs pearl onions, whole and peeled.
- 3 tbsp butter
- ½ tsp kosher salt
- 3 tablespoons OLiV Fig Balsamic Vinegar
- Optional: 4 slices of brie cheese
DIRECTIONS
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For the dough:
Sift the flour and salt into a bowl. Mix in the rosemary and cubed cold butter with your fingers until you get a rough, crumbly consistency with pea-sized lumps of butter still visible. Add 3 tablespoons of ice water and stir with your hands until the dough just comes together. If the dough is still too dry, add in 1 more tablespoon of water. Gather the dough into a rough ball, cover with a plastic wrap and refrigerate for at least 1 hour.
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Meanwhile, prepare the onions. Heat the butter in a pan (ideally a skillet) on medium-high heat. When the butter has melted, lay the onions in the pan (they should be pretty snug) and cook for 6-7 minutes without stirring. Shake the pan to roll the onions and cook for another 6-7 minutes, giving the onions a light gold colour all around. The onions won’t be fully tender just yet.
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Pour the Balsamic Vinegar over the onions and stir to make sure the onions are evenly coated. Cook for another 2 minutes.
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Heat the oven to 400F.
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Take the dough out of the fridge and roll it out to an 11” circle. For individual tarts, cut out 4”x4” circles. Spread the onions at the bottom of a greased 11” baking pan (or skillet) or into 4”x4” individual tart shells or rings. Optional: apply slices of brie on top of the onions (or 1 per individual tart). Lay the pastry round(s) over the onions and cheese, folding the edges on the sides.
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Bake until the pastry is golden, about 35 minutes for a large tart and 20-25 for individual ones. Remove from the oven, let cool 3 minutes (no more) and carefully invert the pan(s) onto a plate to unmold (don’t wait any longer or the caramelized onions will stick to the bottom). If any pearl onions fall in the transfer, simply put them back in place.