Onion and fig tarte tatin
| Recipe By: | Maranda Engelbrecht |
| Serves: | 4 |
| Cooking Time: | 20 minutes |
| Prep Time: | 60 minutes |
Ingredients
- 4-6 Fresh figs, peeled
- pomegranate seeds, fresh or dried
- 1 sheet regular puff pastry
- lemon thyme
- olive oil
- 4-6 red onions
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Cooking Instructions
- Preheat oven to 180°C.
- Remove the outer skins of the onions. Slice in half and drizzle with olive oil, season with salt and black pepper and top with a few sprigs of thyme.
- Bake for 15 – 20 minutes until golden brown and starting to soften. Leave to cool. Unroll the sheet of pastry and cut out four circles. In a single layer, arrange cooked onion and fig in four little round quiche tins.
- Press down with spoon, to ensure that the onion and figs are tightly packed. Drizzle with a little grenadine and top with pastry circle.
- Place tins on a baking tray and bake for 20 minutes or until golden brown. Remove and allow to rest for five to 10 minutes before inverting. Garnish with pomegranate seeds.
- Serve with Gorgonzola, Brie or a soft goat’s milk cheese on the side, or add a piece of cheese and place under a grill to melt.
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