Tarte Tatin Red onion, Fennel and Chilli
Tarte Tatin Red onion, Fennel and Chilli

Hello everybody, it is me again, Dan, welcome to my recipe page. Today, we’re going to prepare a special dish, tarte tatin red onion, fennel and chilli. It is one of my favorites. This time, I’m gonna make it a bit tasty. This is gonna smell and look delicious.

Take the stalk off the chilli but leave it whole. Cut a slit down the length so the juices can escape and flavour the vegetables. Put all the vegetables into a roasting tin, with the onions laid. Take the stalk off the chilli but leave it whole.

Tarte Tatin Red onion, Fennel and Chilli is one of the most favored of recent trending meals on earth. It is easy, it is fast, it tastes delicious. It’s enjoyed by millions every day. Tarte Tatin Red onion, Fennel and Chilli is something which I’ve loved my entire life. They’re fine and they look wonderful.

To begin with this particular recipe, we must prepare a few ingredients. You can cook tarte tatin red onion, fennel and chilli using 10 ingredients and 9 steps. Here is how you can achieve that.

The ingredients needed to make Tarte Tatin Red onion, Fennel and Chilli:
  1. Make ready 250 grams ready made puff pastry
  2. Take 2 red onions
  3. Make ready 3 fennel bulbs
  4. Get 1 red chilli
  5. Prepare 100 ml olive oil
  6. Make ready 1 tbsp balsamic vinegar
  7. Prepare 1 tsp crushed coriander seeds
  8. Take 60 grams caster sugar
  9. Prepare 2 tsp fresh thyme leaves
  10. Make ready 50 grams grated parmesan

Add the fennel, thyme, salt, sugar, and peppercorns. Fennel's slight anise flavor deepens when caramelized and complements the sweetness of the onions. It takes about a half an hour to caramelize the onions and fennel, but aside from the occasional stir, they don't need a lot of supervision. Unroll the pastry and cut in half lengthways.

Instructions to make Tarte Tatin Red onion, Fennel and Chilli:
  1. Roll the pastry big enough to cover frying pan. place pastry in fridge to rest.
  2. 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.
  3. Take the stalk off the chilli but leave whole. Cut a slit down its length to release flavour.
  4. 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.
  5. Roast in oven for 15-20 minutes, turning occasionally but being careful not to break the onions.
  6. 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.
  7. Arrange the vegetables in a decorative pattern in the frying pan and press down tight. Sprinkle with the thyme and parmesan.
  8. 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.
  9. Slice and serve with a salad.

It takes about a half an hour to caramelize the onions and fennel, but aside from the occasional stir, they don't need a lot of supervision. Unroll the pastry and cut in half lengthways. Cut the onions into wedges from the roots to the stems. Add the onions and fry over a medium heat for about five minutes, turning from time to time until just beginning to brown. Start with melting the butter in the skillet, then place onion wedges with the layer toward the bottom of the pan in order to create a beautiful pattern when it will be turned upside down.

So that is going to wrap this up for this special food tarte tatin red onion, fennel and chilli recipe. Thanks so much for reading. I am confident that you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!