This tart is so easy for entertaining, and served with creamed ricotta and a little lemon zest, incredibly tasty.
1 hr Cooking Time, Serves 4
4 large red onions
4 large white potatoes
1 sheet puff pastry
1/4 cup butter
2 tbsp caramelised balsamic vinegar
2 garlic cloves chopped
1 tsp chopped thyme
1 tsp chopped rosemary
Salt and pepper
Preheat your oven to 180 degrees and line 2 baking trays with baking paper. Slice both the red onions and potatoes horizontally at about 1cm in thickness, and place them evenly on the baking trays. Spread some olive oil, thyme, rosemary, salt and pepper over both trays, and place in the preheated oven for 30-40 minutes. They onions should be soft and have golden edges, and the potatoes should be cooked through.
In an oven safe deep fry pan on a medium-low heat, melt the butter until it starts to brown slightly. Once it hits this stage, add the garlic and caramelised balsamic vinegar and stir for 1 minute. Pull it off the heat and add a splash of olive oil to cool it slightly.
Once your onions and potatoes are fully cooked, take them out of the oven and place decoratively into the fry pan with the butter/balsamic mixture. Lay the puff pastry over the onions and potatoes, and brush over with a whisked egg using a pastry brush.
Place the pan in the oven and turn the temperature up to 200 degrees, and bake for around 20 minutes. The pastry should be golden in colour, and the butter bubbling up around the edges. (Be careful at this stage!) Carefully flip with tart while its still hot, onto a large plate to serve.