Onion Tarte Tatin

1. Preheat the oven to 190ºC (fan)/375ºF/Gas Mark 5.
2. Roll the pastry out to around 0.5cm thick and cut a circle around an oven-proof frying pan (we use a 30cm diameter pan), leaving around 1cm excess around the edge. Put in the fridge while you make everything else.
3. Using your oven-proof frying pan, melt the vegan butter/spread then add the salt, pepper and thyme. Arrange the onion chunks in the pan. Cook them over medium heat, on one side, for around 20 minutes until they start to get nice and brown.
4. Turn them over and add some chopped onion to fill in any gaps. Add some olive oil if needed and fry for a further 4-5 minutes or until this side has browned.
5. Pour the stock, balsamic vinegar, syrup and white wine over the onions. Cook until the liquid has reduced by half (around 5 minutes).
6. Remove the pan from the heat and then sprinkle the vegan grated cheese over the onions. Lay the puff pastry over the onions in the pan and tuck the edges of the pastry just underneath the onions by around 0.5cm (following the outline of the pan to keep a circle).
7. Brush the pastry with a little plant milk then place the pan in the oven and bake for around 20-25 minutes or until golden brown.
8. Remember the pan handle will be really hot (we’ve forgotten this a fair few times!) so use an oven glove or tea towel when flipping! Place a large plate over the top of the pan and flip it over allowing the tart to slide onto the plate, onion side up.

Serving suggestions: cashew cheese sauce, creamy mushroom sauce, gravy, green salad, grilled asparagus, new potatoes, roast potatoes, roasted vegetables, salads, steamed vegetables, sweet potato or celeriac mash, vegan cauliflower cheese, vegan crème fraîche