Pearl Onion Tarte Tatin with Smoked Lentil Cream, Parsley-Caper Salad and Balsamic Glaze

01

Ingredients

• 400 g peeled pearl onions, thawed if frozen
• 2 tbsp extra-virgin olive oil, divided
• 1 tbsp maple syrup
• 2 tbsp balsamic vinegar, divided
• 1 tsp fresh thyme leaves, plus a few small sprigs for garnish
• 1/2 tsp fine sea salt, divided
• 1/4 tsp freshly ground black pepper
• 1 sheet vegan puff pastry, about 225 g, thawed but cold
• 3/4 cup dry green or brown lentils, rinsed
• 1 small garlic clove, finely grated
• 1 tbsp fresh lemon juice
• 1/2 tsp smoked paprika
• 1/3 cup hot water, plus more as needed
• 1 packed cup flat-leaf parsley leaves
• 2 tbsp capers, drained
• 1 tsp Dijon mustard
• 1 tsp lemon zest

02

Prepare the dish

1. Heat the oven to 210°C (410°F). Lightly oil four 10-cm oven-safe ramekins or small tart pans.
2. Cover the lentils with 5 cm of water in a saucepan. Bring to a boil, reduce to a steady simmer and cook for 22 to 25 minutes until tender but not split. Drain well.
3. While the lentils cook, warm 1 tbsp olive oil in a wide skillet over medium heat. Add the pearl onions and cook for 8 minutes, turning often, until lightly golden.
4. Add the maple syrup, 1 tbsp balsamic vinegar, thyme, 1/4 tsp salt and black pepper. Cook for 4 to 5 minutes until the onions are glossy and the liquid has reduced to a light glaze.
5. Divide the onions and any skillet glaze among the prepared ramekins, arranging the onions snugly in one layer.
6. Cut four pastry rounds about 1 cm wider than the ramekins. Lay one round over each portion, tuck the edge down around the onions and pierce the pastry twice with a small knife.
7. Bake for 18 to 22 minutes until the pastry is deeply golden and crisp. Rest for 5 minutes, then run a thin knife around each edge and carefully invert each tart onto a tray.
8. Blend the drained lentils with the garlic, lemon juice, smoked paprika, 1 tbsp olive oil, remaining 1/4 tsp salt and hot water until satin-smooth. Add another tablespoon of hot water if needed for a spoonable cream. Keep warm.
9. Whisk the remaining 1 tbsp balsamic vinegar with the Dijon mustard and lemon zest. Toss half of this dressing with the parsley and capers; reserve the rest for plating.