Red onion and Gruyère Tarte Tatin
Tarte Tatin is usually a sweet dish but this savoury tarte tatin is absolutely delicious. Caramelised red onions give the sweetness, Gruyère cheese and Dijon mustard add real depth.
As many of you will know, I’m not a big dessert maker, I leave that to Helena. However this is right up my street, lovely and savoury, a real crowd pleaser.
Cooking surfaces
then
BBQ Temperature
Ingredients
- 2 tbsp butter
- 2 tbsp runny honey
- 2 tbsp Dijon mustard
- 5 or 6 small red onions, peeled and halved across (think onion rings)
- 150g Gruyère cheese, grated
- Puff pastry, pre-rolled, not the super buttery stuff, just normal.
Equipment
- Large non stick pan (26cm) – I use the amazing Tefal Ingenio stainless pans.
- A serving plate bigger than your pan.
Method
- Setup your Big Green Egg to cook at 180°C with a direct heat.
- Add the butter, mustard and honey to the pan and melt together stirring occasionally.
- After about 5 minutes this will start to caramelise.
- Add the halved onions and cook for a further 8 to 10 minutes. You are looking to caramelise the onion.
- Once caramelised, remove the pan from the heat and add your ConvEGGtor under the stainless grid and allow it to heat up.
- Now add the grated Gruyère over the onions.
- Cut a disc of puff pastry to the size of your pan and place over the cheese and onions, tucking in the edges carefully, the caramel may still be very hot.
- Cut a small cross into the middle of the pastry, this will allow the steam to escape as it cooks and the puff pastry not to puff up too much.
- Return the pan to the Egg and cook for 30 minutes over an indirect heat at 180°C.
Notes
Try and use Gruyère cheese as other cheeses will have a very different fat content and will burn. This doesn’t work well with cheddar in my experience.
