Jaggery & Red Onion Tarte

Jaggery & Red Onion Tarte

Sacré blue…this savoury jaggery and red onion tarte is the perfect embodiment of French culinary tradition and Indian bravado. Using jaggery, warming cane sugar with its’ toffee notes and aromatic fennel seeds they form the perfect backdrop for soft salty goats cheese and floral coriander. Once tasted, never forgotten.

Makes 6 portions

  • 50g unsalted butter
  • 2tbs olive oil
  • 4 thyme sprigs, stripped
  • 2tsp fennel seeds
  • 1tsp garlic and ginger paste
  • 2tbs jaggery
  • 4tbs cider vinegar
  • 100ml water
  • 600g red onions, sliced into rounds i.e. full moons
  • Salt & pepper
  • 325g ready made puff pastry
  • 75g crumbled goats cheese
  • Fresh leaf coriander, finely chopped for sprinkling

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Making Jaggery & Red Onion Tarte

Preheat the oven to 220C.

  1. Using a non-stick ovenproof frying, heat over a medium temperature and add the butter and olive oil. Once the butter starts to froth tip in the thyme, fennel seeds, garlic and ginger paste and jaggery. Sauté for a couple of minutes, stirring well.
  2. Pour in the vinegar and water and assimilate all the ingredients. Now add the onion rings and season well.
  3. Cover and turn the heat to low and cook for 10 minutes until the onions have softened, then remove the lid and cook until the liquor has started to caramelise, agitate the pan to make sure the onions aren’t sticking.
  4. Roll out the pastry and place over the pan and onions and trim any excess, tuck the sides of the pastry right into the edges of the skillet. Gently prick the pastry with a fork.
  5. Bake for 30 minutes, it’ll turn golden brown. Remove from the oven, use a large plate and gently turn the tarte out.
  6. Crumble the goats cheese and flutter the coriander over the surface.




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Jaggery & Red Onion Tarte

Sacré blue…this savoury jaggery and red onion tarte is the perfect embodiment of French culinary tradition and Indian bravado. Using jaggery, warming cane sugar with its’ toffee notes and aromatic fennel seeds they form the perfect backdrop for soft salty goats cheese and floral coriander. Once tasted, never forgotten.

Makes 6 portions

  • 50g unsalted butter
  • 2tbs olive oil
  • 4 thyme sprigs, stripped
  • 2tsp fennel seeds
  • 1tsp garlic and ginger paste
  • 2tbs jaggery
  • 4tbs cider vinegar
  • 100ml water
  • 600g red onions, sliced into rounds i.e. full moons
  • Salt & pepper
  • 325g ready made puff pastry
  • 75g crumbled goats cheese
  • Fresh leaf coriander, finely chopped for sprinkling

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