Very simple to prepare and of great effect if you have guests: here is the recipe of tarte tatin with onions, an original alternative to the usual savory pies
There tarte tatin of apples It is a dessert that has now also entered our homes: it is in fact a typical French upside-down cake, which is prepared with pasta brisee and caramelized apples in butter and sugar. A real treat, which in France is often served with cream ice-cream or vanilla for an irresistible dessert. But the same recipe, a bit 'revisited, can also be used in the preparation of one tarte tatin salata, an alternative to typical savory pies Italian that usually also contain eggs and cheese and can therefore be heavier. Let's try to prepare the tarte tatin with onions? That's how!
The recipe of tarte tatin with onions
Ingredients
For the pasta brisée (if you want to speed up the preparation of tarte tatin with onions you can also buy it ready in the refrigerated counter):
220 grams flour 00
100 grams of butter
40 grams of milk or very cold water
Salt to taste
To fill the tarte:
4 or 5 medium onions
a big walnut of butter
two tablespoons of sugar
Method
The pasta brisée should be prepared in advance because it must rest in the refrigerator at least a couple of hours before being spread and used for our tarte tatin. Start by spreading the flour on a cutting board and adding the diced butter. Start to knead with your hands. Continue with milk or cold water. Work the pasta brisée until it is transformed into a smooth dough, then wrap it in the film and put it in the fridge for two hours.
Separately remove the skin onions is slice in thick enough washers. In a saucepan, melt one butter, add the onions and the sugar and let them brown.
Then move the onions into a hinged pan and arrange them on the bottom in an orderly manner. Cover with the pastry brisée that you will have spread with a rolling pin and reimburse it in the corners so that the onions once overturned the cake do not fall.
Put the pan in oven already hot for about 15 minutes at 180 ° C, checking the cooking of the brisée from its surface. Then let cool, open the hinge of the cake tin and turn the tatin over a plate.
Warning! The mix of butter and sugar with which you have seasoned the onions can drain from the cake tin, so we advise you to put a sheet of aluminum foil on the lower shelf of the oven, so as to avoid dirtying it and burning the caramel which will give an unappetizing aroma to the cake.
Tarte tatin salate: other ideas
The tarte tatin salata is excellent also prepared with shallots, which will be boiled before being passed into butter. Once the cake has been turned over, add to the shallots Taggiasca olives, which give a touch of salt really apt the tatin. But you can indulge yourself with the ingredients you prefer, like carrots and mushrooms in winter and Cherry Tomato Confit in summer.
Tarte tatin, when the dessert becomes salty
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