cheap family recipes
feed a family of 4 for less than £200 a month
Onion Tart Tatin
This delicious onion tart tatin features in monthly meal plan two. It looks quite fancy, but is actually pretty easy to make
What You Need To Make an Onion Tart Tatin
- For the Pastry
- vegetable oil - any neutral oil
- self raising flour - the cheapest type of flour is fine
- a bit of instant oat cereal. If you are following the monthly plan, instant oats are included as they are fortified with iron. If you aren't following the plan, you can replace with flour
- mustard powder - gives the pastry a nice flavour, but can be omitted
- For the Filling
- onions, cut into slices
- balsamic vinegar, gives a good fruity tang. Please don't use malt vinegar, it is much too harsh for this
- a little oil and sugar to caramelise the onion slices
- some oregano for flavour
How To Make an Onion Tart Tatin
- First make the pastry: mix the flour, oil and mustard and a pinch of salt with enough cold water to bring the mix together into a wet dough which comes away cleanly from the sides of your mixing bowl. The dough should be easily manipulated and stretchy, but not stick to your fingers.
- Leave to rest for half an hour at room temperature.
- Meanwhile, prep the filling. Heat the oil and sugar on your hob in an oven and hob-proof dish. (Flan dish, large flat bottomed pyrex lasagne dish, etc)
- Meanwhile, slice the onions. Arrange beautiful slices on the base of your oven-proof dish and cook for around 10 minutes.
- Then add the balsamic and oregano.
- Put the oven on at GM 4 or 180C.
- Keep an eye on the pan and cook for another 10 mins, they should go a lovely brown colour but will burn easily. When they are reduced down, gently press down to form an even layer.
- Place your pastry crust on top (doesn’t matter if it doesn’t cover the whole thing or has holes in as the upside-down nature of it means it will still cook!)
- Bake for 35-40 mins, until golden brown
- Turn out onto a plate.
- This will give 4 generous portions.
- The balsamic adds a little extra tartness that is very tasty!
- serve with 320g peas and 800g carrots
onion tart tatin
simple ingredients made scrumptious
- mixing bowl
- mixing spoon
- small sharp knife
- chopping board
- 20cm pie dish
For Filling
- 500 g onion ((peeled weight), sliced)
- 2 tbsp balsamic vinegar
- 2 tbsp vegetable oil
- 1 tbsp sugar
- 2 tsp oregano
For pastry
- 110 ml vegetable oil
- 225 g self-raising flour
- 35 g oat (instant oat cereal)
- 2 tsp mustard powder
Pastry
First make the pastry: mix the flour, instant oat cereal, oil and mustard and a pinch of salt with enough cold water to bring the mix together into a wet dough which comes away cleanly from the sides of your mixing bowl. The dough should be easily manipulated and stretchy, but not stick to your fingers.
Leave to rest for half an hour at room temperature.
Filling
Meanwhile, prep the filling. Heat the oil and sugar on your hob in an oven and hob-proof dish. (Flan dish, large flat bottomed pyrex lasagne dish, etc)
Slice the onions. Arrange beautiful slices on the base of your oven-proof dish and cook for around 10 minutes. Then add the balsamic and oregano. Put the oven on at Gas Mark 4 or 180C.
Keep an eye on the pan and cook for another 10 mins, they should go a lovely brown colour but will burn easily. When they are reduced down, gently press down to form an even layer.
Place your pastry crust on top (doesn’t matter if it doesn’t cover the whole thing or has holes in as the upside-down nature of it means it will still cook!)
Bake for 35-40 mins, until golden brown Turn out onto a plate. This will give 4 generous portions. The balsamic adds a little extra tartness that is very tasty!
Serve with 320g peas and 800g carrots
Take care of your family and your budget
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