Onion Tarte Tartin With Chili Balsamic Caramel

For pastry. Place the flour and unsalted butter into a medium bowl. By just using your fingertips, gently press the butter into the flour to get crumbly texture.

Slowly pour in 50-60ml of cold water and gently bring the mixture together to form a dough. Wrap the dough in plastic wrap and place rest it in the fridge to for 30 minutes.

Once the dough is rested, take it out from the fridge, unwrap it and roll out onto the floured surface into a rectangle. Gently folding the shorter ends of the rectangle to the middle so they overlap each other and creating 3 layers.

Turn the dough 90 degrees clockwise and roll out again to another rectangle. Repeat it two more times. Wrap it in cling film and let it rest briefly in the fridge.

Roll it out gently into a circular shape, around 25 cm. Prick it all over with a fork and keep it in the fridge until ready to use. Preheat the oven to 200C.

For caramelized onions. Melt the butter in a heavy-based ovenproof pan on medium heat. Mix in the oil and add in the onion halves. Sprinkle the sugar and season it with salt and pepper.

Let it cook on low-medium heat for 10-15 minutes, gently turning them over. When the onions are soft and starting to caramelize lower the heat and add in the balsamic vinegar, 1 tbsp of butter and thyme. Add 30-40 ml of water. Season.

To assemble. Take the pastry out of the fridge and place it over the pan, tucking in the edges around the softened onions. Bake for 30-35 minutes until golden and crisp.

For caramel. Place the sugar in a pan over medium heat and allow to caramelize without stirring the pan. Once the caramel is a deep amber color, start adding the cream in small additions and whisk vigorously.

Once the cream is incorporated add cubes of butter and whisk it well until it melts. Stir in salt, chilli, thyme and balsamic vinegar. Transfer it to a serving bowl and and keep it aside.

Remove the tarte from the oven and cool in the pan for a few minutes before turning out carefully onto a wooden board or platter. Slice the tarte and serve with drizzle of caramel.