Our Head Chef Adam is passionate about cooking delicious seasonal dishes at The Queen’s Head, using some top-secret ingredients and techniques passed down from generations of family members. However, one recipe he is more than willing to share is his delicious caramelised red onion, fig and rosemary tarte tatin, served with a creamy goats cheese and spiced walnut salad.
“This is a great starter to impress your guests when you’re hosting a dinner party over the Christmas period” says Adam, and encourages you to give this recipe a try over the festive season.
Ingredients (4 portions):
For the tarte tatin:
4 ripe figs
1 packet of pre-rolled puff pastry
1 tsp dry mixed herbs
2 red onions
15g butter – diced and kept cold
Salt and pepper
For the caramel:
150g caster sugar
1 tbs balsamic vinegar
1 sprig of rosemary (chopped)
For the goats cheese and spiced nut salad:
150g walnuts
10g sugar
1 tsp cumin
½ tsp cayenne pepper
1 tsp smoked paprika
salt and pepper
pre mixed salad leafs
20g crumbled goats cheese
You will also need a Yorkshire Pudding tin.
The Method:
Peel and thinly slice the red onions
Place in a pan on a low heat and season with salt and pepper
Add 15g butter and cook for half an hour (stir occasionally) until the onions become sticky
Taste the onions and adjust the seasoning if needed, then place aside to cool
For the spiced nuts
Place a pan of walnuts on the heat and sprinkle over the sugar and spices
Toss until the nuts are coated evenly and golden and season with a little salt and pepper
For the caramel
Place the caster sugar in a pan on a medium heat (try not to stir it) and leave until the sugar starts to dissolve
When it starts to bubble, slowly stir in any bits of sugar that gets stuck to the side
Keep the sugar in the pan until it starts to go a light golden colour, then add the chopped rosemary and stir
Take the pan off the heat and keeping stirring
Add the balsamic vinegar until you get a thick dark caramel
For the tarte tatin
Per heat the oven to 180°C
Add a dessert spoon of the caramel into each bottom of the Yorkshire Pudding tray
Layer the red onion evenly over the top of the caramel
Cut the fig into quarters and place on top of the red onion, in a fan shape
For the pastry, cut a larger circle than the Yorkshire tin and place the pastry on top
Crimp the pastry around the tart (as shown in the photo above) trying to leave no gaps
Brush the pastry with egg wash and bake in an oven for 10-15 mins until the tart is looking golden and crispy
Once taken out of the oven, lay parchment paper out and carefully turn the tarts out of the tin (this might take a little help with a palette knife)
Leave to cool. These are easy to reheat later in a oven and will last for 3 days in the fridge
To reheat, place the tarts in the oven for 5-7 mins, upside down so the figs are at the bottom, to make sure the pastry crisps up
To serve:
Serve on a plate, with the salad either on the side or placed on top of the tart. Drizzle the salad leaves with a small amount of French dressing and crumble goat cheeses and crushed spiced walnuts over the top.
Enjoy!
Try Adam’s delicious dishes for yourself; book online to enjoy a meal at The Queen’s Head.