Vidalia Onion & Bourbon Tarte Tatin with Goat Cheese Crumble – Kenneth Hardiman

Ingredients for 6-8 Servings

1. 1. Yield: 6 Servings

      Ingredients

      • 3 tbsp unsalted butter

      • 2 tbsp granulated sugar

      • 2 lbs Vidalia onions, halved crosswise and sliced 2 inches thick

      • 1 tsp kosher salt

      • ¼ cup Woodford Reserve (or your favorite bourbon)

      • 1 sheet frozen puff pastry (such as Pepperidge Farm), thawed

      • Cracked black pepper, to taste

      • 2 tsp chopped fresh thyme, divided

      • 4 oz Montchevre goat cheese, crumbled

      • Local honey, as needed

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      Directions

      1. Preheat oven to 400°F.

      2. In a 12-inch ovenproof skillet (cast iron or non-stick), melt the butter over medium-low heat and swirl to coat the bottom. Sprinkle the sugar evenly over the butter.

      3. Arrange 12–14 onion halves cut side down in the skillet, with remaining quarters filling in the gaps.

      4. Cover and cook for 8–10 minutes, seasoning with kosher salt and adding 1 tablespoon of water halfway through.

      5. Add bourbon and 1 tablespoon thyme, cover again, and cook 3–5 more minutes until onions are golden and caramelized. Remove from heat.

      6. On a lightly floured surface, roll out puff pastry into a 12-inch square and trim into a round. Place over onions in skillet.

      7. Bake for 25 minutes or until golden. Remove from oven and immediately invert onto a serving plate.

      8. Let cool for 15–20 minutes, slice into six wedges, and garnish with goat cheese, remaining thyme, and a drizzle of honey.