Onion Tarte Tatin with Goats Cheese Mousse

Serves make 1

Time 1 hour

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

Preheat the oven to 200°C.

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. 

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.

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). 

Turn out of the pan and garnish with some rocket, a drizzle of olive oil and goat’s cheese mousse.