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

Hey everyone, I hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, tarte tatin red onion, fennel and chilli. It is one of my favorites. This time, I will make it a little bit tasty. This will be really delicious.

Tarte Tatin Red onion, Fennel and Chilli is one of the most popular of recent trending meals on earth. It is easy, it is fast, it tastes yummy. It’s enjoyed by millions daily. Tarte Tatin Red onion, Fennel and Chilli is something which I’ve loved my whole life. They are fine and they look wonderful.

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

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

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