marcus wareing recipe

Marcus Wareing&#8217;s roasted onion tarte tatin makes a hero of the humble onion. Serve the rich, sticky tart with a dollop of cheddar mascarpone. This recipe is from Marcus’ Kitchen by Marcus Wareing (Harper Collins £22). Sweet tooth? Check out our classic apple tarte tatin. &nbsp;

Roasted onion tarte tatin with cheddar mascarpone

all-butter puff pastry

flour

unsalted butter, cubed

onions,

caster sugar

tbsp sherry vinegar

Worcestershire sauce (or Henderson’s Relish for vegetarians)

star anise

thyme sprigs,

For the cheddar mascarpone

mature cheddar, grated

mascarpone

You’ll also need

20-23cm ovenproof frying pan

Roll out the puff pastry on a lightly floured worksurface to 3-4mm thick, then use a roughly 24cm diameter plate as a template to cut the pastry into a circle. Put the pastry disc in the fridge to chill until needed.

Put a large ovenproof frying pan over a high heat and add 25g of the butter. Once it begins to foam, put the onions in the pan cut-side down and season. Cook for 4-5 minutes until the flat surfaces of the onions are well browned. Remove from the pan and cool. Once cool, remove any dry layers of onion/skin and discard. Keeping a small piece of root attached, slice each onion half lengthways into 2 wedges.

Heat the oven to 170°C fan/gas 5. Clean the frying pan, then put it over a medium heat. Once hot, add the caster sugar and cook slowly for 5 minutes, swirling it gently if necessary to help it melt but not stirring, until you have a deep amber caramel. Just before it begins to smoke, turn off the heat, then deglaze the pan with the vinegar and Worcestershire sauce. Keep stirring gently. Once the liquids are incorporated, add the remaining cubed butter and whisk until emulsified. You may find it easier to add the butter in small batches to keep the caramel from splitting. Allow the caramel to set for 5 minutes.

Once the caramel has set, scatter the star anise and thyme sprigs evenly over it. Arrange the onion quarters on top of the caramel in a circle around the edge of the pan, then in the centre of the pan in the same pattern. Keep the onion quarters as close together as possible as they will shrink during cooking. Remove the puff pastry disc from the fridge and place it over the arranged onions, using a spoon to tuck the pastry in and around the inside edges of the frying pan. Make 6 tiny cuts evenly over the top of the pastry – this will allow any steam to escape while the tarte is baking.

Bake in the oven for 35-40 minutes until the pastry is evenly risen and golden brown. Remove from the oven and allow to cool for 10 minutes.

While the tarte cools, put the ingredients for the cheddar mascarpone in a food processor or blender and whizz for 30 seconds until you have a thick, smooth cream.

To finish the tarte, run a small knife around the inside of the pan to ease away the pastry. Place a large serving dish on top of the pan, then quickly turn the pan upside down, releasing the tarte (this needs to be done swiftly to prevent any liquid running out). Scatter over some extra thyme, then serve in slices with the cheddar mascarpone.

Marcus Wareing&#8217;s delicious twist on dauphinois includes celeriac and tahini. Serve the creamy gratin as a main with a crisp salad, or as a side dish to go with roast beef. This recipe is from Marcus’ Kitchen by Marcus Wareing (Harper Collins £22). For creamy comfort food with a pastry top, check out our dauphinois potato and leek pie.

Celeriac and tahini potato gratin

floury potatoes, peeled

celeriac (about 700 grams), peeled

onions, thinly sliced

thyme sprigs, leaves picked,

tahini

vegetable stock, warmed

½ tsp fine sea salt

½ tsp ground white pepper

garlic powder

cheddar

Heat the oven to 160°C fan/gas 4 and grease a large casserole (about 26cm) with butter. Using a mandoline or food processor with a slicer function, thinly slice the potatoes and celeriac 1-2mm thick (or slice carefully by hand with a knife). The celeriac is tricky to handle due to its size and shape, so cut it into half or quarters first for easier slicing.

Arrange a layer of sliced celeriac in the bottom of the greased baking dish and season with a little of the salt and pepper. Follow with a thin layer of sliced onion and thyme leaves, then a single layer of potatoes. Season again. Repeat the layering of vegetables and thyme until they’ve all been used, ensuring the final layer of potato is arranged neatly as this will be visible when you serve the dish.

Whisk the tahini and vegetable stock together in a jug until evenly combined, then mix in the remaining salt and pepper and the garlic powder. Pour the tahini mixture over the layered vegetables, allowing it to sink in between the layers, then cover with foil.

Bake the gratin in the oven for 1¼-1½ hours. To test if it’s cooked, push a small knife into the centre – the potato and celeriac should be soft all the way through and the knife should meet no resistance. If necessary, cover with foil again and return to the oven for 15 minutes more until soft (before adding the cheese). When the gratin is cooked, remove the foil, sprinkle with grated cheese and return to the oven for 15 minutes to brown. Sprinkle with extra thyme and wait a few minutes before serving – it will be very hot.

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Celeriac and tahini potato gratin

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