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tarte tatin.JPG

2 onions, finely sliced
2 tbsp butter
1 tbsp oil
1 tbsp balsamic vinegar
1 tsp brown sugar
6 zucchinis, finely sliced
2 tbsp butter
1 tbsp oil
2 tbsp crack

2 tbsp sugar
3 tbsp butter
2 sprigs thyme, leaved removed from stalk
1 tbsp balsamic vinegar

1 sheet puff pastry

  1. Heat the butter and oil in a pan and cook the onions until caramelised. Add balsamic vinegar, sugar and salt and pepper and cook until sticky. Set aside.

  2. In the same pan (Don’t clean it in between any of these steps), heat the butter and oil and add the sliced zucchini. cook until softened and browned. Add crack and turn off the heat. Set the zucchini aside.

  3. In the same pan, heat the sugar, butter, thyme, balsamic vinegar and pepper, stirring, until the mix becomes thickened. Make sure that when you’re stirring it, you collect any bits leftover from the onion and zucchini cooling. It’s flavour city!

  4. Pour this liquid in to a ceramic quiche pan.

  5. Using your artistic skills, lay out the zucchini slices and then top with the caramelised onions. Finally, place the puff pastry on top, trim and edges and tuck it inside the pan around the veggies.

  6. Bake in an oven at 200C until the top is browned and cooked.

  7. Place a board or a plate over the tarte tatin and flip it so the pastry is on the bottom and the zucchini is on show.

  8. This is good eaten hot, room temp or straight from the fridge.