The mini Tarte Tatin with onions and Speck Alto Adige PGI are very quick to prepare and perfect to serve as an appetizer, even during the holidays, such as Christmas or New Year’s, which are just around the corner. A finger food that can be enjoyed in a few bites, enriched with a slice of Speck Alto Adige PGI, that gives it the right touch of saltiness and offers a delightful contrast with the sweetness of honey and balsamic glaze.
The mini Tarte Tatin are squares of puff pastry with caramelized onions, which are baked upside down and once cooked, are flipped over. They are a savory variation of the classic French apple Tarte Tatin.
- Difficulty: Easy
- Preparation time: 20 Minutes
- Portions: 12 mini tarte tatin
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: All seasons
Ingredients
- 2 1/2 oz honey
- 1 oz balsamic vinegar glaze
- to taste salt
- to taste pepper
- 2 red onions
- to taste thyme
- 1 sheet puff pastry (rectangular)
- 12 slices Speck Alto Adige PGI
Steps
To prepare the mini Tarte Tatin with onions and Speck Alto Adige PGI, preheat the oven to 375 degrees Fahrenheit (fan oven) and line a baking tray with parchment paper.
In a small bowl, mix the honey with the balsamic vinegar glaze and set aside.
Peel the onions and cut 12 slices about 1/4 inch thick.
On the parchment paper, create 12 circles of about 1 1/2 inches in diameter (a heaping teaspoon per circle) with the honey and vinegar mixture, well spaced apart. Sprinkle with salt and pepper to taste and place an onion slice on each. Then sprinkle with thyme leaves as desired.
To prepare the mini Tarte Tatin with onions and Speck Alto Adige PGI, preheat the oven to 375 degrees Fahrenheit (fan oven) and line a baking tray with parchment paper.
In a small bowl, mix the honey with the balsamic vinegar glaze and set aside.
Peel the onions and cut 12 slices about 1/4 inch thick.
On the parchment paper, create 12 circles of about 1 1/2 inches in diameter (a heaping teaspoon per circle) with the honey and vinegar mixture, well spaced apart. Sprinkle with salt and pepper to taste and place an onion slice on each. Then sprinkle with thyme leaves as desired.
Unroll the puff pastry and cut it into 12 squares.
Place a puff pastry square on each onion slice, pressing well along the edges to adhere to the parchment paper. Poke holes in the surface of the pastry and bake at 375 degrees for 15-20 minutes, until golden brown.
Remove the tarte Tatin from the oven, let them rest for 5 minutes, then gently flip them over. Serve your tarte Tatin with a slice of Speck Alto Adige PGI.
