The story goes that tarte tatin was first created accidentally at the Hotel Tatin in France by Stéphanie Tatin. She was in a hurry to prepare dessert for the hotel guests. Whether it was by mistake or a shortcut, no one really knows, but Stephanie started to make a traditional apple pie and somehow placed the pastry on top of the apples. After turning out and serving the upside down tart, she was surprised to find how much the hotel guests appreciated it. The tart became requested and famous. And so, a classic was born: the world famous tarte tatin.
In this post you find a savory version of the classic French tarte tatin. An upside-down red onion tart, caramelized with a balsamic glaze and fresh rosemary or thyme sprigs. Light, crispy and buttery pastry with sweet, soft and sticky onions. A simple, tasty and impressive tart. Great as a starter, side or veggie option for dinner.
Red Onion Tarte Tatin
- 3-5 Red Onions
- 1 Cup Balsamic Vinegar
- 3 Fresh Rosemary or Thyme Sprigs
- 4 Sheets Puff Pastry
- Optional: Goat Cheese / Salad
- Preheat the oven to 200°C/fan180°C/gas 6.
- Peel the onions and cut each in 2-3 thick slices.
- Pour a cup of balsamic vinegar in an ovenproof frying pan and bring to heat. Add the onions, arrange them roughly in a concentric pattern. Add leaves from 3 rosemary or thyme sprigs. Cook for about 10-15 minutes until the vinegar has reduced by at least half to a syrupy consistency and the onions are softened and caramelized.
- Roll out the pastry sheets to one big circle. Lay the pastry over the pan, tuck in the edges around the onions. Bake for 20 minutes in the oven until the pastry is crisp and golden.
- Remove from the oven and turn out carefully onto a wooden board or platter.
- Tip 1: Crumble or grate over a favorite cheese (great with goat cheese!)
- Tip 2: Serve with a green leafy salad
What’s your favorite spring activity?
I picked up outdoor running again and can’t wait to have picnics in the park, lazy noons laying on the grass reading a good book, breezy evening barbeques, or going to a festival with friends.
When spring arrives I instantly feel more energized. The days are getting longer, flowers popping out of the ground, the smell of freshly mowed grass, the sound of birds tjirping, temperature is slowly rising and my best friend the sun is finally coming back for some real quality time together!
Spring season is a fruitful period, the time of inspiration and rebirth. Or, as Robin Williams said, ‘Spring is nature’s way of saying, let’s party!’. So, this week a recipe to celebrate spring! A spring salad with fresh lemon, radishes, peas, feta cheese, bulgur, parsley and a Portobello with bread crumble. Such a light, lovely salad. Enjoy!
- 2 Portobello mushrooms
- 4 Slices Bread (spelt, sourdough or whole weat)
- 2 Cloves Garlic
- 1 Lemon (zest)
- Salt / Pepper
- Bulgur (1cup/7oz/200g)
- Fresh peas (1,3 cup/7oz/200g)
- 2 Shallots
- Fresh Flat Leaf Parsley
- Feta Cheese (1cup/4oz/110g)
- 1 Lemon (Juice)
- Olive Oil
- Preheat the oven to 200°C/400°F/gas 6.
- Crumble the bread in a food processor. Add 2 finely chopped garlic cloves and the zest of one lemon.
- Remove stems from portobello mushrooms. Clean the mushrooms by gently wiping the outside of the caps with kitchen paper or brushing any dirt off with a soft brush. Place the mushrooms on a baking tray, gills facing up. Fill the protobello mushrooms with the bread crumble mixture.
- Bake for 10-15 minutes or until the mushrooms are tender.
- Prepare the bulgur (Add 2 cups boiling water to 1 cup bulgur, cover and let it stand for 10 minutes. Drain any excess liquid).
- Fill a pan with water, bring to the boil, then add the peas. Cook until the peas are tender and vibrant green, about 3-5 minutes. Drain.
- Meanwhile: finely chop the shallots, radishes and parsley. Crumble the feta cheese.
- Mix the bulgur, peas, shallots, radishes, parsley and feta. Season with salt, pepper, 6 tbsp olive oil en lemon juice. Serve with the portobello mushrooms.
- Also a lovely (side) salad without the portobello mushrooms
Secret mission unraveled: I’ve been on a quest to discover the perfect veggie lasagna.
Don’t get me wrong, I’m a pasta lover. But let’s be honest: pasta isn’t the most nutritious stuff around. So I’ve tried to find a way to capture the essence of lasagna, well… without actually using pasta. Does that make sense?
On the hunt for perfection, it took me some time to come up with this recipe. But I’m really happy with how it turned out. So, I’m very excited to present to you: The Ultimate Vegetable Lasagna! No pasta, no meat, low-carb and gluten-free!
Instead of being just grains, meat and dairy – this recipe is almost entirely made from vegetables. Layers of eggplant and zucchini, with a rich sauce of tomato, onion, garlic and oregano, and a creamy soft ricotta layer in between. It might fool you in thinking you’re actually eating pasta!
As a final test I’ve even served it to my number one critic: my hubby. His first response: “Wow, this tastes really good. It’s like a lasagna, but then with vegetables!’ Check, mission succeeded!
Veggie Lasagna (no pasta/meat, low carb & gluten free)
- 2 Eggplant/Aubergine (preferable 1regular & 1Sicilian)
- 1 Zucchini
- 1 Red Onion
- 2 Garlic Cloves
- Tomato Sauce (2 2/3 cup / 21.2oz / 600g)
- Olive Oil
- Ricotta (1 cup / 8.8oz / 250g)
- Preheat the oven to 200°C/400°F/gas 6.
- Cut of the stems and wash the eggplants and zucchini. Cut them into thin slices.
- Prepare the sauce: finely chop the garlic cloves and onion. Heat some olive oil in a large saucepan over medium-high heat. Add the onion, garlic, some salt, pepper and oregano. Cook 3-5min. Add the tomato sauce. Stir until all the flavors are absorbed into the tomato sauce. Remove the sauce from the heat.
- Construct your lasagna in a large oven tray. Aim to make 5 layers; 3 vegetable layers and 2 sauce layers. (Layer 1:) Start with a layer made with 1/3 of the eggplant/zucchini. (Layer 2:) Add a layer with halve of the tomato sauce. (Layer 3:) Follow with a layer of vegetables, again 1/3. (Layer 4:) Pour in the remaining halve of the tomato sauce and sprinkle over all the ricotta. (Layer 5:) End with a final layer of vegetables.
- Bake for 20-25 minutes or until the veggies are tender and the ricotta cheese has melted.