Slice the onion into eight wedges and cut each of the shallots in half.
Heat a 10-inch cast iron skillet over medium low heat and add butter. Alternate onions and shallots in a circular pattern in the skillet and season with the salt & pepper. Cook without stirring until vegetables are golden brown on the bottom
Pour the sherry evenly over the onion and shallots. Cover with aluminium foil and bake for 25 to 30 minutes, until onions are tender.
Next, prepare the (shop-bought) puff pastry. Cut to a 10.5-inch round shape using a measure.
When the onion & shallots are done, remove the aluminium foil from the skillet & top the onions with the puff pastry. Tuck in the edges of the pastry. Increase oven temperature to 190°c
Bake the tarte for 15 to 20 minutes, rotating the skillet halfway through the cooking time. The dish is done when the pastry has puffed up and is golden brown and crispy. Do not burn the onions!
Let sit for 5 minutes, place a large plate over the cast iron pan, and flip tarte upside down. Let sit for a few more minutes before serving.
Dress & drizzle your 1/2 bottle of Holy Moly Honey & Mustard sauce to punch with flavour!
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