This gorgeous savoury take on the internationally famous Tart Tatin (named after the French sisters who invented the upside down spiced apple and caramel version) is an inexpensive, simple and deliciously impressive option for any dinner party. Best served straight from the oven but still absolutely wonderful from the fridge for the next couple of days, it can be a great packed lunch/picnic dish, too. The caramelised onions and garlic combine with the heady, sweet acidity of balsamic vinegar to give a gorgeous contrast of flavours whilst the dense crunch of the pastry creates a beguiling juxtaposition of textures. The sweetness of the filling ensures that even veggie-dodging children are enchanted by its vitamin packed, fibre full loveliness.
My customers love this tart, one even sent me a text message after he got his take away portion home, saying that it '...was the nicest thing I've ever eaten!' high praise indeed, especially given that he was working as a waiter in a French bistro at the time.
Gluten/Dairy Free Shortcrust Pastry with/without Cheese:
200g Rice Flour
100g Softened butter (or dairy-free sunflower spread)
Pinch of fine sea salt
1/2 tsp Xanthan Gum
6-8 tbsp Cold water
50g Finely grated Parmesan or crumbled Goats cheese OR 1tbsp wholegrain mustard.
Beat together the butter/vegan spread with the cheese/mustard until well blended, sift in the flour, salt and xanthan gum and sprinkle the Water in, a spoon at a time and rub lightly into breadcrumbs (like making crumble), then knead lightly until you have a dense but not too sticky pastry. Roll it into a ball, cover with cling film and pop it in the fridge for at least half an hour.
Caramelised onion and garlic filling:
5 Cloves Garlic
5-8 Brown Onions
2tbsp Butter/Vegetable oil
1pinch Salt
2-3 generous pinches Freshly ground Black Pepper
2tbsp Caster Sugar
2tbsp Balsamic Vinegar
1tsp dried mixed herbs
A good frying pan and (if it;s not oven proof) a lightly greased (approx 20cm) oven proof dish or cake tin
Peel 5 cloves of garlic and blanch by pouring boiling water over them in a pan and simmering for 5 minutes. Peel and slice 5-8 medium onions and fry them and the garlic slowly in the butter/oil until they are translucent (about Min). Preheat the oven to Gas 5/190C/ 375F.
Add the balsamic vinegar, sugar, herbs and S&P to the Onions and garlic and stir occasionally (whilst rolling out and re-refrigerating the pastry as below) so that the onions and garlic caramelise and go brown and shiny but don't stick to the pan or burn.
Meanwhile:
Take the pastry out of the fridge and pat down and roll out (between layers of baking parchment or cling film) until it is just slightly bigger than the pie dish or tin you are planning to use. Slide it onto a plate and return it to the fridge for ten minutes.
Pour the caramelised mixture into a lightly greased 20cm cake tin, pie dish or other oven-proof dish, the shape and size is unimportant so long as you end up with an even layer of onions and garlic which is at least 2cm thick- pat it down with the back of a spoon and place the pastry on top, pat this down gently, too and tuck the edges in all the way around the pan.
Whack it in the oven for 25mins, until the pastry is golden brown. You might need to turn it around during cooking if your oven is as rubbish and uneven as mine.
Remove the tart from the oven and run a knife all the way around the circumference of the pan to un-stick the pastry from the sides, then get a plate, larger than the pie dish and place upside down, on top of the pastry so that when you flip it over (wearing oven gloves, of course) you end up with a plated, upside down tart.
Slice it and serve with salad leave or whatever fresh crunch veg you've got (I reckon that no dressing is needed, the freshness of a crispy clean salad will contrast beautifully with the rich savoury/sweetness of the tart). 
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