My autumnal upside down onion tarte with apple is a true culinary treat! I use shallots as onions for I love their special aroma. I roast the shallots and apples until they are soft and full of deep grilled flavours. Then I pour a splash of balsamic vinegar into the pan, which adds a wonderful spicy, slightly sour umami. That in particular highlights the onion’s aroma.
I love this season of the year. Autumn, the golden harvest time. Even though there are onions available throughout the entire year, shallots that come fresh from the ground are always particularly aromatic. Friends of mine have an old meadow with plenty of ancient apple trees on it. I just went there to pick some. And the combination of delicious, natural, freshly picked apples with shallots on a tarte is simply delicious.
My tasty apple onion tarte is also very easy to prepare. Because I am using ready made puff pastry for the dough. Therefor it is a great after work dish during week nights! And because it is upside down, baked with the dough up, the puff pastry turns out very airy, delicious and crisp.
Also, my upside down onion tarte is very inexpensive. Puff pastry is rather cheap and apples and onions are too. A delicious, vegan low-budget meal, which saves you some money.
Here is the recipe:
Ingredients for 1 medium sized Upside Down Oinion Tarte:
12 shallots, peeled and halved
1 apple, peeled and diced
3 branches of thyme
2 branches of rosemary
1 tbsp. cane sugar
2 tbsp. balsamic vinegar
Alba oil (or other vegan oil with a buttery taste)
vegan butter or margarine
1 roll of vegan puff pastry (from the fridge)
Preheat the oven to 390°F (200°C) top and bottom heat.
Place a medium sized, fireproof pan with the rim on the puff pastry and cut around the edge. As a result, you have a round puff pastry that has the same size as the pan.
Heat some Alba oil with about 1-2 tbsp. of vegan butter in the pan. If you don’t have any Alba oil or any other vegan oil with a butter taste, use some more vegan butter. Place the halved shallots in the pan and fry them at medium heat. The onions should be glassy and slightly soft. Then add the herbal branches and stir in briefly. After a few minutes, also add the apple cubes to the hot pan and fry again for a few minutes. Remove the branches of the herbs.
Then stir in the cane sugar and briefly caramelize the apples and shallots. Then deglaze everything with the balsamic vinegar. Finally, add salt and pepper to taste.
Remove the pan from the stove and allow it to cool down for 10-15 minutes. Put the puff pastry on top of the fried onions and apple cubes. Press the edge of the puff pastry into the pan. So that the onions and the apple cubes are nicely covered. Use a fork to pick into the dough several times, so that the air can escape from the tarte.
Bake for 15 minutes in the oven.
Carefully flip over the pan to place the tarte onto a big plate.
I garnished my upside down onion tarte with a bit of homemade vegan sour cream and fresh dill.