CHORIZO, MANCHEGO & ONION TARTE TATIN

Prep

50 minutes

Total

1 hour 25 minutes

Happiness in every bite with this Tarte Tartin! Such an easy and impressive one to make, sweet onions cooked with butter, wine, stock and a hint of thyme until they are soft, golden and caramelised. Topped with chorizo and copious amounts of grated Manchego, then finished with puff pastry and baked in the oven until gorgeously crisp.

Outta the oven and it’s time to get flippin’ excited!... 😉 Who wants a slice?

Preheat the oven to 190℃
Roll the puff pastry into a round shape an inch bigger than your round oven dish, refrigerate while you prepare the filling
Slice the chorizo into 1cm thick rounds, dry fry on medium heat until cooked through and starting to brown slightly
Remove the chorizo with a slotted spoon and drain on kitchen towels, set aside
Melt the butter with salt, pepper and thyme in a round ovenproof dish
Arrange the onions flat side down in the pan, cook over a medium flame until they start to caramelise and become golden
Flip the onions to caramelise the other side, cook until translucent and soft
Add the wine and stock to the pan, reduce the liquid by half, about 5 minutes
Remove the dish from the heat and place the cooked chorizo rounds and any extra onion pieces around the onion rings
Sprinkle the grated cheese over the top
Lay the other pastry round over the top tucking the edges between the onions and the dish
Poke holes in the pastry with a fork, bake in the oven until the cooked through and golden brown, about 30 mins
Allow the tarte to cool for 5 minutes
Run a knife around the edges of the tarte then place a plate on top of the dish and flip upside down
Enjoy!