TurboChef - Time to Enjoy®

Vidalia Onion Tart Tatin Cooks in 4 minutes

Time Saved - 14 min
Serves: 4

• 4 Vidalia onions
• 1 lb. Kosher Salt
• 1 Sheet Puff Pastry rolled our 1/8 inch and cut with a 3 ¼ Round cutter
• 1 Tbsp. Sweet Butter
• 1 Tbsp. Turbonado Sugar
• 1 Egg Yolk

1. Make a bed with the Kosher Salt on Pyrex
2. Place unpeeled onions on top and bake in the oven at 425˚ for 8 minutes
3. Let it cool
4. With a serrated knife cut horizontally
5. Remove the two outer layers
6. Butter a 3 ½ Tart mold and sprinkle with Turbonado sugar
7. Place onion on top, cover with puff pastry. Brush the puff pastry with the yolk
8. Bake at 425˚ for four minutes

• 1 Vidalia Onion - peeled and cut in small dice 375 ml Ver Jus

1. In a stainless steel pot, place onions
2. Cover with Ver Jus and cook covered with a lid for one hour until all liquid is reduced and has the consistency of a Confiture or marmalade

• ½ lb. Roasted pecans and ground
• ½ lb. Sweet Butter
• 1 Tbsp. Pecan oil
• 1 Spritz Lemon Juice
• Salt and pepper
• 4 oz. Vegetable stock
• 1 Tbsp. Whipped Cream

1. In a small RoboCoup mix butter, pecans, pecan oil, lemon juice and season with salt and pepper
2. Store in a ramekin and cover (it can be frozen for 2 weeks)
3. Heat vegetable stock. Whisk in four tablespoons of pecan butter
4. Finish with whipped cream

Turn the top of the onion upside down and place on plate. Spoon some Onion Confiture on top and drizzle the pecan sauce around the plate.

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