|40 g g||butter butter||
|1 tbsp tbsp||olive oil olive oil||
|400 g g||red onions red onion||
|300 g g||celeriac celeriac||
|peeled, quartered and siced|
|75 ml ml||sherry sherry||
|2 tbsp tbsp||balsamic vinegar balsamic vinegar||
|3||fresh thyme fresh thyme||
|1 packs pack||ready rolled puff pastry ready rolled puff pastry||
|50 g g||goat's cheese goat's cheese||
Red onion and celeriac tarte Tatin
The perfect vegetarian Christmas centrepiece: a savoury tarte Tatin topped with sticky caramelised onion and celeriac, garnished with creamy goat's cheese. Any leftovers will be delicious eaten cold, too.
- Melt the butter in a 9 inch heavy-based and oven-proof frying pan over a low to medium heat.
- Add the oil and heat, then fry the onion gently for 8 - 10 minutes.
- Stir in the celeriac slices, sherry, thyme and balsamic vinegar. Cover and simmer for 10 - 15 minutes, uncovering to stir occasionally, until soften and golden.
- Preheat the oven to200ºC/180ºCfan/gas mark 6
- Meanwhile, roll the pastry out to 1cm thick and cut to it a 9 inch tin. Prick all over with a fork and drape over the pan to cover the vegetables, tucking in carefully at the sides.
- Bake for 20 - 25 minutes, until the pastry is golden and crisp.
- Remove from the oven and leave to cool for 5 minutes, then turn out onto a plate and crumble over the goats' cheese before serving.