Continuing with our exploration of
Bruno’s Cookbook by Martin Walker and Julia Watson, Len decided to make a rather complicated recipe:
Red Onion Tarte Tatin. A classic French Tarte Tatin is a sweet pastry made with apples: a renowned dish where cooked apples are baked under a lid of flaky pastry and then flipped over for serving, so that the crust remains crisp. Walker explains that “it occurred to Bruno … that the method might be applied just as successfully to most vegetables.” Specifically, Bruno used this idea for baking with the abundant red onions that he grew in his garden. We were lucky to find beautiful red onions at Whole Foods, as we don’t have a garden — anyway, it’s fun to read fiction about one’s dinner. (p. 22)
Len has been wanting to try making simple flaky pastry (pate feuilletee facile) for quite a while. It uses flour, frozen butter, and ice water to make a flaky dough. Several other recipes in Walker’s book also use this preparation. If you watch the Great British Baking Show, the contestants constantly use this preparation for what they call “rough puff,” that is, a dough that is not repeatedly folded and layered, but that’s brought together quickly and only handled a little bit.
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| Grating butter for the pastry to make Bruno’s onion tart. |
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| Roasting the onions — first on the stove-top, then in the oven. |
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| Top the roasted onions with the pastry. |
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| Beautifully brown, just out of the oven. The pastry is crisp and flaky. |
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Before serving, this tart is inverted on a plate, so that the onions are on top of the pastry,
and it’s garnished with goat cheese. The red onions become very dark, but are not charred. |
Blog post and photos © 2023 mae sander
The onion tart looks delicious, a yummy recipe from Bruno's cookbook.
ReplyDeleteTake care, have a great weekend!
That looks like something I need to try. I'll add it in to January plans.
ReplyDeleteUntil the #$#$# BBC got their humorless little hands on it, this pastry was known for generations of my family as ruff puff! Joke name. On the other hand, the beeb also had a guest who said "whodidit" for whodunnit. Eyes rolling noisily!
Was it as good as it sounds?!
ReplyDeleteI am surprised there are leftovers!!!
ReplyDeletei do love a savoury tarte tatin. I used to make a tomato version back in the day. And i've recently made wee onion ones. Delicious! Len looks very handy with his rolling pin :)
ReplyDeleteThe onion tarte tatin sounds wonderful. Happy Holidays.
ReplyDelete