Tarte Tatin with Onions & Burrata
Ingredients
- 400g onions, peeled and cut into 1 cm thick slices
- 110g caster sugar
- 2 tbsp sherry or Marsala
- 1 tbsp white wine vinegar
- 50g Valio Unsalted Butter
- 1 heaped tsp fresh thyme leaves
- 2 Zanetti Burrata Cheeses
- 1 sheet round pre-rolled puff pastry
Method
- Start by placing the slices onions on a tray, cover with boiling water and allow to sit for 10 – 15 minutes. Drain away the water and pat dry with kitchen paper.
- Next, place the sugar and 60ml water into a large pan and cook until dissolved, cooking for 5 -6 minutes until golden.
- Add in the sherry or Marsala, vinegar, butter and fresh thyme leaves.
- Next, place in the soaked onion slices, packing them together tightly. Lay over the puff pastry and tuck in the edges.
- Trim off any excess and place into the oven at 200°C for 30 – 35 minutes.
- Take out of the oven and allow to sit for 10 minutes before flipping over onto your serving dish.
- Sprinkle with coarse salt and serve with the burrata split open on top.