Mat Lindsay's onion and green Sichuan pepper tarte tatin

Name: Mat Lindsay's onion and green Sichuan pepper tarte tatin
Prep time: 10 min
Cook time: 50 min
Total time: 60 min
Yield: 4
Ingredients: 10 (about 400g) large Asian (red) eschalots, peeled, halved; 1 cup (220g) caster sugar; 100g unsalted butter, chopped; 1 tbs green Sichuan peppercorns (from Asian food shops); 1/4 cup (60ml) brown rice vinegar (from Asian food shops – substitute rice wine vinegar); 375g puff pastry (we used Carême All Butter Puff Pastry), thawed

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Onion and green sichuan pepper savoury tarte tatin

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by delicious. team

delicious. team

Jul 01, 2017

Asian eschalots are a mild type of onion that go sweet when roasted, ensuring this savoury tarte tatin will be unlike any you've tried before. Recipe by Ester chef Mat Lindsay.

10 (about 400g) large Asian (red) eschalots, peeled, halved
1 cup (220g) caster sugar
100g unsalted butter, chopped
1 tbs green Sichuan peppercorns (from Asian food shops)
1/4 cup (60ml) brown rice vinegar (from Asian food shops – substitute rice wine vinegar)
375g puff pastry (we used Carême All Butter Puff Pastry), thawed

Method

1.

Place a large frypan over high heat. Once pan is hot, add eschalot, cut-side down, in a single layer. Cook, without stirring, for 3-5 minutes or until blackened but still firm.
2.

Preheat the oven to 200°C. Grease a 24cm round pie tin and line base with baking paper.
3.

Combine sugar and 1 cup (250ml) water in a saucepan over medium-high heat and cook, without stirring, for 10-12 minutes or until light golden. Add butter, peppercorns and vinegar, swirling to combine. Simmer for 3 minutes or until thickened slightly.
4.

Place pastry on a clean work surface and cut out a 26cm round. Chill until required.
5.

Arrange eschalot, cut-side down, in prepared tin and pour over caramel sauce. Place pastry on top, tucking edges in between eschalot and the inside of the tin.
6.

Place on a baking tray and bake for 23-25 minutes or until pastry is golden and caramel is bubbling. Rest for 5 minutes, then cover with a plate and carefully invert tin. Cut into pieces and serve immediately.