Esta é uma receita vegana de Torta Tatin de Cebola, glaseado com vinho do porto - publicada na revista Co-op Food Magazine, Veggie Christmas, November/December 2018 edition https://main-coopfoodmagazine-rivergroup.content.pugpig.com/2018/11/16/veggie-christmas/pugpig_index.html?_ga=2.160245369.53456859.1543748738-192848774.1543748738
Repasso aqui, já para irmos preparando uma ceia linda, vegana e sem judiar de bichos.
Fonte da imagen: Coop Food Magazine, Veggie Christmas, November/December 2018 edition https://main-coopfoodmagazine-rivergroup.content.pugpig.com/2018/11/16/veggie-christmas/pugpig_index.html?_ga=2.160245369.53456859.1543748738-192848774.1543748738
"Onion tarte tatin with port glaze (VG)
This indulgent tart is much easier than it looks, and you can prep the onions ahead to save time too
Feeds 6 • Ready in 1 hour 15 mins, plus cooling
Co-op plain flour, for dusting
375g pack ready rolled puff pastry
4 onions
2 tbsp Co-op olive oil
100g Co-op Fairtrade light brown soft sugar
3 tbsp Co-op cider vinegar
3 tbsp Co-op ruby port
1 tsp dried thyme
Thyme leaves, to serve (optional)
Preheat the oven to 200°C/fan 180°C/Gas 6. Dust the work surface with a little flour and roll the pastry out to a circle just bigger than 28cm diameter. Cover in greaseproof paper and chill in the fridge.
Slice each onion into 3 or 4 thick rounds. Heat the oil in an ovenproof frying pan, 28cm across, then carefully arrange the slices in 1 layer and fry for 5-7 mins over a high heat, until golden and lightly charred.
Mix the sugar and vinegar together, pour around the onions and bubble over a high heat for 5-6 mins, until reduced and syrupy. Swirl through the port and thyme, then bubble for 1 more minute. Take off the heat and allow to cool for 5 mins. Place the chilled pastry over the onions and tuck in around the edges.
Put the pan directly into the oven and cook for 25-30 mins, or until puffed up and golden brown. Once it’s cooked, turn the tart out onto a serving platter and cut into wedges. Serve garnished with a few thyme leaves, if you like."