Savory Tarte Tatin

Vegitalian vegan recipe to make at home: savoury tarte tatin! 🧅 The sweet caramelized onions perfectly complement the creamy plant-based goat cheese, taking you on a delectable journey. 💛

1 vegan puff pastry sheet
4 large onions
75 gr plant-based butter
100 gr sugar
2 sprigs of rosemary
100 gr plant-based goat cheese
50 ml vegan cream
1. Preheat the oven to 170 degrees Celsius.
2. Halve the onions from top to bottom. Heat the butter (25 grams) in a pan until it starts to foam, then place the onions cut-side down in the pan. Season with a pinch of salt. Cook the onions for 5 minutes or until the bottom becomes nicely browned. Remove the onions from the pan and let them cool.
3. Roll out the puff pastry and cut out a circle about 24 cm in diameter. Tip: use a plate to cut a perfect circle from the pastry.
4. Prepare the caramel. Place an oven-safe pan on the stove and add the granulated sugar along with 3 tablespoons of water to the pan. Do not stir and avoid overheating the pan to prevent the sugar from burning. Place the rosemary sprigs on top of the sugar. Heat until the sugar melts and caramelizes, which takes about 5 minutes.
5. Keep a close eye on the caramel, but refrain from stirring! Once the caramel turns a beautiful golden brown, cut the butter into small cubes (50 grams) and whisk it into the caramel. Remove the rosemary sprigs, but it’s okay if a few leaves of rosemary remain in the caramel.
6. Arrange the quartered onions over the caramel in the pan. Place the puff pastry over the onions and tuck the sides in. Use a fork to prick holes in the pastry. Tip: if you don’t have an oven-safe pan, transfer the caramel to a tarte tatin mold or an ovenproof dish (20 cm).
7. Bake the tarte tatin in the oven for 35 minutes. Let it cool for 10 minutes after baking.
8. Meanwhile, mix the goat cheese with the cream in a blender until smooth. Finely chop the chives.
9. Place a plate on top of the pan and quickly flip it over to turn the tarte tatin onto the plate.
10. Finish by adding the goat cheese cream, sprinkling chopped chives and some hazelnuts on top.