Extra Virgin Olive Oil enough to liberally coat onions
Balsamic Vinegar, enough to liberally coat onions
8 medium to large pine mushrooms, quartered
100gm feta
50gm butter
fresh thyme
pink salt
fresh cracked Black Pepper
crème fraiche (Pepe Saye)
1 packet careme puff pastry
Method
Preheat oven to 180º C
Toss onions and a few sprigs of thyme with olive oil and balsamic, place on a baking sheet or dish. Sprinkle with salt and cracked black pepper to taste. Roast in oven for about 35 minutes, turning every 10 minutes to brown sides evenly. Remove when tender and golden.
Melt the butter in a frying pan over a medium heat. Add the mushrooms, a few more sprigs of thyme, salt and pepper and give it a good stir. Gently cook, stirring now and then for a further 5 mins until the pine mushrooms are just soft. Line the base of a 20-23cm springform cake tin with baking paper. Arrange the onions and the mushroom pieces so that the entire piece of paper is covered. Press it down lightly, then crumble the cheese over.
Turn the oven up to 200[Symbol]C
Roll out the pastry and trim to a round, about 3cm larger than the tin. Put the pastry over the filling and tuck in the ends. Chill in the fridge for 10 minutes, then bake for 35-40 mins until the pastry is crisp and golden. Remove the tin from the oven and let cool for 5 mins in the tin.
Turn this delicious savoury tarte tatin out onto a flat plate and garnish with a quenelle of crème fraiche and some fresh thyme.
