St Tola & Onion Tarte Tatin

Ingredients

200 grams of St Tola Devine or St Tola log or St Tola Ash

5 medium onions halved 

50 mls of Prunotto Acacia Honey 

50 g of butter 

10 g of salt 

2 sheets of rough puff pastry 

1 jar of Prunotto Artichokes (your local Sheridans)

30 mls of Azouro olive oil 

Method 

Pop your olive oil in the pan (oven safe, non-stick pan on medium high heat) and really brown your onions. Then add honey , butter and salt and let it bubble up, then take it off the heat let it cool for a hour in the cooking pan.

Once cooled, quickly pop the puff pasty on top of the cooked onions still in the pan. Push the puff pastry down to make full contact with onions/sides of pan and prick a couple holes on top of pastry.

Place whole oven safe pan in oven and bake at 180 C for around 35 mins or until your pastry is golden brown and your onions are cooked!

This is perfect for Spring and Jess adorned it with Creamy lumps of St Tola and torn grilled lemony artichokes, it’s great with beets and a rocket side salad, and very picnic friendly . 

*note, if you dont have an oven safe non-stick pan, you can transfer the browned onions to an oven safe dish once cooled.