Sticky Onion and Turnip Tart - Adapted from Jamie Oliver

 

Ingredients

3 tbsp butter (I used vegan butter, you can also use regular or olive oil)

3 large sage leaves, minced

2 tbsp apple cider vinegar

2 tbsp balsamic vinegar

1 tbsp honey

1 tbsp brown sugar

100 ml water

3-4 small/medium turnips, cut across the centre (horizontally)

2 small/medium red onions, peeled, cut across the centre (horizontally)

6 large garlic cloves, peeled and cut in half

2 tsp sea salt

Lots of fresh pepper

 

400g sheet of puff pastry

 

Preparation

Remove puff pastry from freezer and set aside. You only need 1 sheet (they usually come in two).

 

It's important to try and get your turnips and onions a similar size. They don't need to be prefect but as close as you can. The turnips will always take longer to cook than onions so if you need to, smaller turnips and larger onions will work.

 

Peel onions and slice in half, horizontally. Slice your turnips as well. Peel and half your garlic cloves. Set aside.

 

Preheat oven to 425 degreed F.

 

Heat 3 tbsp butter or oil in a 9 inch oven proof pan with a lid (I used a cast iron skillet) on medium heat.

 

Add minced sage, brown sugar, honey, apple cider vinegar, balsamic vinegar, and 100ml water and stir.

 

Place your cut turnips and onions cut side down in the pan. Wedge in your garlic halves. If you can fit more slices of turnip or onion in the pan then cut some and put them in. But if your slices are a close fit but can't quite lay flat it is ok because they will shrink when cooking. Just put them in as best you can and continue to move them around as they cook and they will eventually fit in.

 

Sprinkle your 2 tsp sea salt and fresh ground pepper over top.

 

Keep pan on medium heat and cover with lid and cook for 10 minutes if your turnips are closer to golfball size and about 15 minutes if a bit larger than that.

 

After 10/15 minutes remove lid and continue to cook until the thin liquid has mostly evaporated and you are left with a very thick caramelized layer in the pan. Mine took about 30 minutes. Be sure to wiggle your pan occasionally so nothing sticks and as your liquid decreases, slowly turn your element heat down so you don't burn your onions/turnips.

When ready, remove pan from heat and quickly place your puff pastry over top and using a spoon shove down the edges as much as you can. You are using a round pan and the sheet with be square so just be sure those edges are tucked down.

Place in oven and cook for 35 minutes, turning you pan halfway. The pastry will be a dark brown.

Remove from oven and place a heat proof dish upside down over top of your pastry. Quickly flip over and turn your tart out.

Allow to cool, slice and serve.

Enjoy!