Roscoff Onion and Limousin Apple Tart Tatin
Roscoff Onion and Limousin Apple Tart Tatin
Roscoff Onion and Limousin Apple Tart Tatin
2 tbsp olive oil
3 Roscoff onions , peeled
2 tbsp butter , unsalted
2 Limousin apples , peeled, chopped
2 tbsp brown sugar
2 tbsp red wine vinegar
2 tbsp Armagnac
2 sprigs thyme
2 sprigs tarragon
2 anchovy fillets , chopped
200 g puff pastry sheet
2 tbsp extra virgin olive oil
1 Roscoff onion , finely diced
2 garlic cloves , finely sliced
2 anchovy fillets
2 sprigs thyme
2 sprigs tarragon
100 ml red wine
500 ml chicken stock
250 g puy lentils
100 ml pomegranate molasses
1 tbsp butter
1 shallot , finely chopped
1 garlic clove , chopped
350 g chicken livers , cleaned
2 tsp berbere spice mix
2 sprigs thyme leaves , finely chopped
100 ml Armagnac
75 ml double cream
1 tsp salt
1 tsp sugar
100 g butter , unsalted, diced
1 limousin apple , peeled
1 sprig tarragon , chopped
1 tbsp olive oil
1 tsp pomegranate molasses
½ lemon , juice only
1 St Maure goats cheese , crumbled
    For the tarte tatin
    1. Preheat the oven to 200℃.
    2. Heat the oil in a large frying pan over a medium heat. Cut the onions into quarters keeping the root intact. Once hot and shimmering, add the onion wedges and lightly season with salt. Fry undisturbed for 5 minutes until a deep golden brown before flipping and repeating on the 2nd cut side. Add in the butter and apple slices and continue to fry for 2-3 minutes until foaming, then stir. Add in the sugar, vinegar, Armagnac, thyme, tarragon and anchovies, then bring to a simmer. Cook until the liquid reduces and starts to thicken, tossing everything together. Remove from the heat.
    3. Cut the pastry into four 10cm discs using a ring cutter. Remove the herbs from the filling. Spoon the filling into lined tart cases, making sure to fill each up ¾ of the way and include 3 x onion wedges each.
    4. Drape the pastry discs over the mixture and carefully tuck the edges of the pastry around the onions and apples. Bake in the oven for 20-25 minutes, until the pastry is crisp and golden.
    5. Remove from the oven and allow to cool for 15 minutes. Flip the tarts over to remove them from their cases and so the pastry is on the bottom.
    For the lentils
    1. Heat the olive oil over a medium heat in a medium saucepan. When shimmering, add the onion, garlic, anchovy, thyme and tarragon along with a pinch of salt and pepper to sweat for 5 minutes until soft and translucent. Increase the heat to full, add the wine and boil until reduced by ¾. Add the chicken stock and lentils and bring to a simmer. Reduce the heat and simmer for 20-30 minutes until tender but still with a little bite.
    2. Once cooked, stir through the molasses and remove from the heat. Pick out the herb stems.
    For the pâté
    1. Heat a knob of butter in a frying pan over a medium heat. Add the shallot and garlic and soften, then turn up the heat to high, add the livers, spice mix and thyme and sauté for a couple of minutes until browned on the outside but still pink inside. Add all but 1tbsp of the Armagnac into the pan and boil until reduced to a glaze… flambé if you want to show off! Tip into the food processor, add the cream, salt and sugar, then whizz until smooth. Add all the butter, the remaining Armagnac and whizz again until smooth. Taste for seasoning and adjust if necessary.
    2. Pass through a sieve into a medium bowl and chill for half an hour.
    For the slaw
    1. Shred the apple as finely as you can. Chop the tarragon and then mix everything together in a medium mixing bowl.
    To serve
    1. Place an individual tart on each plate, spoon on the dressed lentils, a quenelle of pate and crumble over the goats cheese. Top off with the slaw.