Tarte tatin is a classic French recipe for an apple tart cooked upside-down, supposedly invented when a pie was dropped on the floor. This is my modern twist as it is a savory version that combines mellow goat cheese and sweet red onions.
- Yield: 4 Servings
- Preparation Time: 15 Minutes
- Cooking Time: 35 Minutes
- 8 ounces Rough Puff Pastry or puff pastry sheets, thawed if frozen
- A little flour, for dusting
- 3 tablespoons unsalted butter
- 1 tablespoon thyme leaves
- 2 tablespoons balsamic vinegar
- ⅔ cup sugar
- 8 small red onions, cut in half
- 2 skinless chicken breasts, thinly sliced
- ½ cup crumbled goat cheese
- 1 egg
- 1 tablespoon milk
- Boiled and buttered new potatoes and steamed green vegetables, to serve
How to Make It
- Roll out the dough on a lightly floured surface until it is about 2 inches larger than a 9-inch ovenproof skillet. Cover with a clean, damp cloth and set aside.
- Heat the oven to 350°F. Melt the butter in the skillet over low heat, add the thyme, vinegar and sugar, and cook a few minutes until the sugar has dissolved. Add the onions, cut-side down, and cook 3 to 5 minutes until soft. Arrange the chicken in between the onions and cook 8 to 10 minutes until the chicken is cooked through. Sprinkle with the cheese.
- Remove the pan from the heat. Carefully lift the phyllo dough and put it over the top of the chicken mixture, tucking in the sides so nothing escapes. Whisk together the egg and milk to make an egg wash and brush over the phyllo dough, then bake 20 minutes until the pastry is golden brown.
- Carefully put a plate, slightly larger than the skillet, on top of the pan, then invert the tart onto the plate so the crust is at the bottom. Serve with buttered potatoes and green vegetables.