Onion tarte tatin with walnut cream

Preparation

Preparation tarte tatin

Preheat the oven to 185°C.

Heat the butter and a dash of oil in a frying pan of approximately 25 centimeters. Add the whole/halved onions and thyme sprigs and let them fry gently for about 10 to 30 minutes over medium-high heat until the onions are nicely browned.

Add the brown sugar and a pinch of salt. Let it reduce over medium-high heat for about 5 minutes, until the liquid is slightly syrupy. Turn off the heat and let the onions cool for 10 minutes.

Optionally, make a syrup of cognac/brandy with sugar. Let this cool and pour it over the onions in the tarte tatin before the pastry goes on top.

Roll out the puff pastry into a round sheet that is about 3 centimeters larger on all sides than the diameter of the pan. Cover the onions with the sheet of pastry and carefully tuck the pastry in at the sides. Prick the puff pastry sheet with a fork.

Bake the tarte tatin in the oven for 25 to 35 minutes until golden brown and cooked through.

Let the tarte tatin cool for a few minutes after baking and then carefully turn it around onto a plate with a raised edge. Garnish the tarte tatin with fresh thyme and serve with the cream of roasted Hoeksche hazelnuts.

Preparation walnut cream

Toast the walnuts and grind finely with a mortar and pestle.

Put all ingredients together in a food processor and blend until a smooth cream. Taste and adjust seasoning.