Caramelized Onion Tart

Method

• 1)

  Preheat the oven to 200C

• 2)

  Start by melting butter in a 9” Tatin pan over medium heat.

• 3)

  Add sugar and both vinegars to the pan. Stir and let it simmer for a few minutes until it turns into a caramelized syrup.

• 4)

  Add olive oil, dried oregano, a pinch of salt, and freshly ground black pepper to the caramelized mixture. Stir well.

• 5)

  While the mixture is reducing, cut the onions in half (keeping the halves connected at the bottom of the bulb) and place them in boiling water for about 10 minutes, to soften.

• 6)

  Remove the Tatin pan from the heat. Place the softened onions in a circular pattern, fitting them snugly on top of the caramel, hump-side down.

• 7)

  Cover the pan with aluminum foil and return it to the heat. Cook for an additional 10 minutes, or until the onions are further softened.

• 8)

  After 10 minutes, uncover the onions, sprinkle with some fresh zaatar leaves and cover them with the ready-made puff pastry. Tuck in the edges and, using a sharp knife, pierce a few holes in the pastry to allow steam to escape.

• 9)

  Bake the tart in the preheated oven for 20-30min until the pastry is puffed and golden.

• 10)

  Once the tart is ready, remove it from the oven. Carefully, but quickly, turn it upside down onto a serving plate.
  The caramelized onions should now be on top.

• 11)

  Top the tart with crumbled goat cheese and fresh zaatar leaves.

• 12)

  Serve warm or room temperature with a green salad

• 13)

  Zaatar and goat labneh from @pickitt.ae@alakhdar.dairy