Upside down caramelised onion tart
3 large, sliced
1 medium, (eating), peeled, cored and sliced
Vinegar, All Types
2 teaspoons, balsamic or red wine vinegar
5 g, leaves (1 tsp)
4 sheet(s), small
Calorie controlled cooking spray
⅛ teaspoons, level
4 sprig(s), to garnish
- Preheat the oven to Gas Mark 6/200°C/fan oven 180°C/400°F.
- Melt the butter in a large frying pan and fry the onions over a low heat until softened. Add the apple and cook for another few minutes until tender. Add the sugar and cook gently for another 8-10 minutes until caramelised, then stir in the vinegar and thyme leaves. Transfer the mixture to a shallow 18cm (7 inch) baking tin, or use a heavy-based frying pan that can withstand oven temperatures.
- Cut the sheets of filo pastry in half, to give 8 sheets that will fit over the baking tin or frying pan. Spray the sheets lightly with low fat cooking spray and layer them over the onion mixture. Tuck the pastry edges down the sides of the tin.
- Bake for 15-20 minutes until golden brown. Cool for about 10 minutes, then invert the tart onto a serving plate. Sprinkle with a little freshly grated nutmeg or black pepper. Serve, garnished with sprigs of thyme.