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

Hello everybody, hope you’re having an incredible day today. Today, I will show you a way to make a distinctive dish, tarte tatin red onion, fennel and chilli. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

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

To begin with this particular recipe, we must first prepare a few ingredients. You can have 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. Take ready made puff pastry
  2. Take red onions
  3. Get fennel bulbs
  4. Take red chilli
  5. Make ready olive oil
  6. Make ready balsamic vinegar
  7. Take crushed coriander seeds
  8. Take caster sugar
  9. Get fresh thyme leaves
  10. Make ready grated parmesan
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.

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