A scrumptious savoury tarte tatin. For a more subtle flavour, use chopped fresh rosemary instead of thyme
Ingredients (Serves 4-6)
3 large onions, peeled and sliced
2 eating apples, cored and sliced
40g/11/2oz caster sugar
2 tsp balsamic or red wine vinegar
1 tsp fresh thyme leaves, plus extra sprigs to garnish
100g/4oz Pilgrims Choice Vintage Extra Mature Cheddar, grated
4 sheets filo pastry, thawed if frozen
Preheat the oven to 200°C, 400°F, Gas 6.
Melt half the butter in a large frying pan, add the onions and cook over a low heat until softened. Add the apple slices and cook for a few more minutes until tender, then add the sugar and cook gently until caramelised. Stir in the vinegar and thyme leaves.
Transfer to a shallow 20cm/8in baking tin, level the surface and sprinkle with most of the cheese.
Melt the remaining butter. Cut the filo pastry sheets in half, to give 8 sheets that will fit over the baking tin. Brush each sheet lightly with the melted butter then layer them over the apple and onion mixture, tucking the edges down the insides of the tin.
Bake for 12-15 minutes, until golden brown. Leave to cool for about 15 minutes, then invert onto a plate. Sprinkle with the remaining cheese and garnish with sprigs of thyme.