DELICIOUS TART TATIN - Red Onion, Fig and Melted Brie

butter

🥗Healthier: coconut oil

💰Cheaper: margarine

Coconut oil is a healthier fat alternative.

puff pastry

🥗Healthier: phyllo dough

💰Cheaper: homemade pastry dough

Phyllo dough is lower in fat, and homemade is cost-effective.

sugar

🥗Healthier: honey

💰Cheaper: brown sugar

Honey offers a natural sweetness, while brown sugar is often cheaper.

apples

🥗Healthier: pears

💰Cheaper: seasonal fruit

Pears can be a healthier alternative, and seasonal fruits may be cheaper.

Head to the garden to get fresh thyme.

Cut the onions in half and peel the outer layer.

Cut the very tip of the roots or any dry tops off the onions.

Melt 3 tablespoons of butter in a skillet over medium high heat.

Once the butter is bubbly, add the onions cut side down.

Add leaves from a few sprigs of thyme and fresh grated ginger (between half to one teaspoon).

Add 3 to 4 tablespoons of fig jam and mix it in without turning the onions.

Add a good splash of brandy, then flambé or let the alcohol cook and reduce for a couple of minutes.

Remove from heat.

Roll out a sheet of thawed puff pastry, not too thin, just enough to cover the size of your pie.

Cut the pastry with a round cutter slightly larger than the pans being used.

Cover the bottom of the pans with a layer of the onions, cut sides down, adding some sauce as well.

Press the sides of the pastry down around the onions and poke a few holes in the puff pastry with a knife.

Bake the pies in a preheated oven at 400°F (204°C) for about 12 minutes or until the pastry is golden brown.

Cut some brie cheese into wedges.

Remove the pies from the oven and let them cool for a couple of minutes.

If using springform pans, open and remove the sides, then turn to remove the bottoms.

Use a spatula to release any onions stuck to the pan; if using ramekins or skillets, turn them onto a dish to unmold the pies.

Top each pie with a wedge of brie cheese and return to the oven for a couple of minutes until the cheese starts to melt.

For plating, add the pie, sprinkle with fresh thyme leaves, add flake salt, and drizzle with leftover sauce.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens