Onion Tarte Tatin
Top chef Steph Moon is known for showcasing simple, seasonal recipes from fresh garden produce. This Onion Tarte Tatin with crispy cured ham, blue cheese and walnuts offers a savoury alternative to a traditional favourite and can be served hot or cold - ideal for those long summer lunches.
• 6-7 onions, peeled and halved, keeping roots and tops trimmed
• 1 metal-handled pan
• ½ block butter, chopped into pieces
• 250g caster sugar
• star anise
• Packet of rolled puff pastry
• Yorkshire blue cheese
• 2 shots of brandy
• Salt and pepper
• Cured Yorkshire ham
• Toasted walnuts
Place the caster sugar in a frying pan with a metal handle and melt the sugar until it begins to caramelise. Add the brandy and flambe.
Now press the halved onions into the mixture, add the star anise and the chopped butter, allowing the butter to melt into the caramel mixture
Place the puff pastry sheet over the mixture in the pan and begin to tuck in the edges. Cook slowly so the water in the onion starts to evaporate and the pastry begins to go sticky
Once caramelised, place in the oven at 180c for 30 mins or until the pastry is golden brown and the water in the pan from the onions has gone. Allow to cool for at least an hour before turning out so the excess wet and moisture can seep back into the tarte.
Serve with swirls of cured Yorkshire ham, toasted walnuts and Yorkshire blue cheese with a simple lemon and olive oil dressing