Maille mustard vegetarian red onion tarte tatin
Serves: 4
Prep time: 15 minsTotal time: 
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Recipe photograph by Craig Robertson
Maille mustard vegetarian red onion tarte tatin
Red onions are caramelised in honey and Maille Dijon mustard, then topped with grated gruyère and encased in buttery puff pastry
Serves: 4
Prep time: 15 minsTotal time: 
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Ingredients
- 4-6 small red onions
- 1 x 320g sheet ready rolled puff pastry
- 2 tbsp butter
- 2 tbsp runny honey
- 2 tbsp Maille Dijon mustard, plus extra to serve
- 150g gruyère, grated
- thyme leaves, optional
Step by step
- Preheat the oven to 200°C, fan 180°C, gas mark 6. Peel the onions and cut them into quarters.
- Unroll the pastry and cut out a large circle, slightly bigger than a 20cm cask iron skillet or ovenproof frying pan. Place on a baking sheet and chill in the fridge until needed.
- Melt the butter in the skillet or frying pan over a medium heat. Add the honey and Maille Dijon mustard to the pan and whisk until well combined.
- Arrange the red onion quarters in the pan, fitting as many in as possible. Caramelise them over a gentle heat for 8-10 minutes, or until tender.
- Once the sauce is rich and sticky, generously sprinkle the grated gruyère over the onions and cover with the circle of puff pastry. Gently tuck the edges in around the onions and place in the oven for 25-30 minutes until puffed up and golden brown.
- Remove from the oven and allow to cool for a few minutes before inverting onto a plate. Cut into individual slices and garnish with some thyme leaves, if you like. Serve with a dollop of Maille Dijon mustard .
