Savoury tarte Tatin

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Ingredients

40 g g butter butter
1 tbsp tbsp olive oil olive oil
400 g g red onions red onion
sliced
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

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1:00 h
(6)

Method

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.

  1. Melt the butter in a 9 inch heavy-based and oven-proof frying pan over a low to medium heat.
  2. Add the oil and heat, then fry the onion gently for 8 - 10 minutes.
  3. 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.
  4. Preheat the oven to200ºC/180ºCfan/gas mark 6
  5. 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.
  6. Bake for 20 - 25 minutes, until the pastry is golden and crisp.
  7. 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.

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