Sunday, 16 March 2008

Lamb & Onion Tarte Tartin

As you know I am a huge fan of puff pastry (no Duncan I didn't make the puff pastry myself ;)) and lately I have been dabbling with variations of the Tarte Tartin. This one is the perfect lunch or light dinner. It covers the sweet, salty, and sour rules to a tee. I loved making this one, it's so easy and packed full of flavour. Enjoy :)
  1. 3 Brown Onions Sliced
  2. 2 Yellow or Red Capsicums Sliced
  3. 2 Cloves of Garlic Chopped Finely
  4. 1 Small Red Hot Chili Chopped Finely (include the seeds)
  5. Balsamic Vinegar
  6. Knob of Butter
  7. Olive Oil Excellent Quality
  8. 3 Lamb Fillets
  9. 2 Sheets of Ready Rolled Puff Pastry
  10. 125 grams of Feta Cheese crumbled(I used a creamy textured one)
  11. 1 bag of Pre Washed Rocket or if in the USA Arugula

Preheat your oven to 200 degrees Celsius. In a large frypan add a splash of olive oil and a knob of butter, start by frying your onions on a high heat, don't be tempted to play with them to much, we want them to start caramelizing. When they have softened and just starting to get lovely caramelized edges add the chopped garlic, sliced capsicums, a big splash of balsamic vinegar, a sprinkling of salt flakes and a good grind of black pepper. Give it all a good stir around, pop a lid on and allow to soften for 5 Min's. Then take the lid off and allow to simmer until most of the moisture has evaporated from the pan. Set aside off the heat and stir through your chopped chili.

Grease your flan dish with some butter. Use your flan dish as a template for your puff pastry and cut the puff pastry to roughly the same size. Line your flan dish with the warm onion and capsicum mixture. Top with the puff pastry one sheet on top of each other, tucking it in around the edges, double thickness means lots of puff. Use a fork and pierce your puff pastry in a couple of places to allow any moisture to come out while cooking. Pop into the oven for about 15 Min's or until the top is puffed and golden.

While your Tartin is cooking, pan fry your lamb fillets on a high heat for about 2 Min's or so on each side in a little butter and olive oil. We want them lovely and pink in the middle. Allow the lamb to rest for a couple of minutes, then slice thinly.

Run a knife around the edge of your flan to allow it to slide out easily. Place a large plate on top and invert.

Top the flan with crumbled feta, the sliced lamb and a really good grind of black pepper. Serve with the Rocket dressed in a little good quality extra virgin olive oil and a splash of balsamic vinegar or a balsamic reduction as I have. It is a lovely fresh and light dish, packed full of flavour. Next time though I think I will make two instead of one, as we all wanted more. Yummy :)


Chopper said...

I have to say, that meal was absolutely awesome last night baby. The layers of flavour fused together very nicely in my mouth, and you're right, we did all want more!
She's back everyone!! Mrs A is back! Chopper very happy!
P.S - I know you probably wanted to use goats cheese on that Tarte last night baby, and I love you for using Feta instead, coz Chopper no like Cheese of Goat!

susan said...

It's good to see that you are posting recipes again! That looks delicious. You can't really go wrong with a combination of lamb and fetta can you!

purple goddess said...

Like Chopper says.... She's baaaaaaaaaaaaack!!

Noice one, love...

And if you're interested, I've tagged you in a meme on my blog.

Fun stuff.

Squishy said...

Thank you baby, I know you hate goats cheese, facinating that I didn't tell you I wanted to use it and you knew that anyway. I have trained you well in the art of food.

Nice to see you Susan. Keep up the excellent work on your blog.

Yes I am back Purple Goddess with more passion than ever. I accept your meme but I think it will have to wait for a week or two but I promise I will do it. Looks like fun.

kazari said...

I love anything with caremelised onion, and I'm definitely, definitely going to make this soon.

I suspect I will go with the goat's cheese option though ; )

Helen said...

Oooh that lamb looks absolutely melt in the mouth! Delicious.

GBVC said...

Delicious delicious delicious - You have returned with avengeance and we are all luckier for it!

Squishy said...

Enjoy guys, yes goats cheese would have been absolutely lovely. You gotta love lamb. We Aussies love our lamb!

David Hall said...

Yum yum Amelita!! Hows it all going anyway? Whats the latest on jobs?