Recipe of Homemade Tarte Tatin Red onion, Fennel and Chilli
Tarte Tatin Red onion, Fennel and Chilli Recipe
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Tarte Tatin Red onion, Fennel and Chilli Recipe
Tarte Tatin Red onion, Fennel and Chilli is one of the most well liked of recent trending meals on earth. It's appreciated by millions daily. It is easy, it's quick, it tastes delicious. Tarte Tatin Red onion, Fennel and Chilli is something which I have loved my entire life. They are nice and they look fantastic.
Tarte Tatin Red onion, Fennel and Chilli is one of the most favored of recent trending meals on earth. It is enjoyed by millions daily. It's easy, it's quick, it tastes delicious. Tarte Tatin Red onion, Fennel and Chilli is something which I have loved my whole life. They're nice and they look wonderful.
To get started with this particular recipe, we have to first prepare a few components. You can cook tarte tatin red onion, fennel and chilli using 10 ingredients and 9 steps. Here is how you cook that.
The ingredients needed to make Tarte Tatin Red onion, Fennel and Chilli:
- Get 250 grams of ready made puff pastry.
- Make ready 2 of red onions.
- Take 3 of fennel bulbs.
- Get 1 of red chilli.
- Make ready 100 ml of olive oil.
- Get 1 tbsp of balsamic vinegar.
- Get 1 tsp of crushed coriander seeds.
- Prepare 60 grams of caster sugar.
- Prepare 2 tsp of fresh thyme leaves.
- Get 50 grams of grated parmesan.
Instructions to make Tarte Tatin Red onion, Fennel and Chilli:
- Roll the pastry big enough to cover frying pan. place pastry in fridge to rest..
- Preheat oven to gas 6. Peel the onions and slice into thick rounds. Remove the outer sections of the fennel and cut each bulb into 6 pieces, removing the woody core..
- Take the stalk off the chilli but leave whole. Cut a slit down its length to release flavour..
- Put all vegetables into a roasting tin, with the onions flat on bottom of the tin. Pour over the olive oil and balsamic vinegar and add the crushed coriander seeds salt and pepper..
- Roast in oven for 15-20 minutes, turning occasionally but being careful not to break the onions..
- In the frying pan mix the sugar with 3 tablespoons of water. Quickly bring to the boil and cook, keep moving the pan until golden brown. Do not stir..
- Arrange the vegetables in a decorative pattern in the frying pan and press down tight. Sprinkle with the thyme and parmesan..
- Cover with the puff pastry and tuck edges in between the veg and side of the pan. Prick the pastry with a fork and bake for 25-30 minutes, or until pastry is golden. Leave to cool for at least 5 minutes before turning out..
- Slice and serve with a salad..
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