Onion Tarte Tatin with Goats Cheese Mousse

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Serves 1 · Ready in 1 min

As seen on Season 16, Episode 22 of Good Chef Bad Chef on Network Ten

Recipe

Serves 1 · Total 1m

Ingredients

Ingredients

• 250g puff pastry block
• 8 small baby shallots, halved
• 3 sprigs lemon thyme
• 100ml sherry vinegar
• 80g butter, unsalted
• 2 cloves garlic, chopped
• Rocket, to garnish

Goat Cheese Mousse

• 100g hard goats cheese, grated
• 200g soft goats cheese
• 150 creme fraiche
• 200ml pouring cream
• 50ml extra virgin olive oil
• salt and pepper, to taste

Method

1. Preheat the oven to 200°C.
2. In a medium cast iron pan, over a medium-high heat add your butter, season the pan with salt and pepper and add your peeled onions to the pan face side down. Turn the heat down to a medium heat, cook them gently for about 5 minutes add your thyme and garlic to the pan before putting them into the oven for about 5-10 minutes to cook through.
3. Remove from the oven, add the sherry vinegar then top with the pastry, cut and trimmed to the size of the pan. Bake in the oven for about 20-25 minutes until nicely golden brown.
4. To make the mousse, — Mix all the ingredients together except for the pouring cream. Blend until smooth paste. Then gradually add the pouring cream, whisking as you go. Place the mixture into the syphon gun (cream whipper).
5. Turn out of the pan and garnish with some rocket, a drizzle of olive oil and goat’s cheese mousse.