I wanted to hero the red onion - so here's a tasty and easy Onion Tarte Tatin inspired by Hugh Fearnley-Whittingstall.
200g ready rolled puff pastry (dairy free e.g. Jus Roll)
3-4 medium red onions (about 350g)
a small knob of dairy free spread e.g. sunflower (or butter if you are not cooking vegan-style)
1 tablespoon of olive oil
1 tablespoon of balsamic vinegar
salt and freshly ground black pepper
Preheat the oven to 190C/Gas Mark 5. Roll out the pasty to a 3-4 mm thickness and cut out a 20cm circle. Wrap the pastry disc and put it in the fridge.
Peel the onions and slice each onion into 6-8 wedges - or you can cut them into slices across the onion (as in the picture).
Heat the spread/butter and oil in a 20cm tarte tatin pan or ovenproof frying pan over a medium heat. Add the onions, arranging them roughly in a concentric pattern. Sprinkle with salt and pepper and cook for about 15-20 minutes, turning them a couple of times, until they are fairly tender and beginning to caramelise around the edges.
Trickle the balsamic vinegar over the onions and cook for a couple minutes more until the vinegar reduces a little. Remove the pan from the heat and then make sure the onions are spread around the pan fairly evenly.
Put the pastry disc on top of the onions and put the pan into the oven. Bake for 20 minutes until the pasty is full puffed up and golden. Turn the target over onto a plate, so the caramelised onions are on top, looking at you! Serve straight away with a salad.
If you're not cooking vegan-style you could crumble some feta cheese over the top.
Inspired by: Hugh Fearnley-Whittingstall, River Cottage Veg