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For the olive oil brisée, mix the flour, water, salt and pepper, then add 80 g of extra virgin olive oil.
Work well until you obtain a smooth and homogeneous dough.
If necessary, add water or flour to obtain the right consistency.
Clean the onions, preferably of different colors, and cut them into not-too-thin wedges.
Arrange the onions in a baking tray with the aromatic herbs and salt, then brush them with oil and bake at 180 degrees for 20 minutes.
Once cooked, let the onions cool for a few minutes.
Meanwhile, roll out the brisée dough, not too thin, and cut out a circle slightly larger than the baking tray.
Brush the base of the mold with oil and balsamic vinegar, then sprinkle with aromatic herbs and arrange the onions in two compact layers.
Cover with the brisée circle, tuck the edges inward and prick them with the tines of a fork.
Bake at 180 degrees for 35 minutes.
When cooking is complete, let the tart cool covered with a kitchen cloth.
Turn the tarte tatin onto the serving plate and decorate with fresh thyme. This recipe requires the use of an air fryer.
Appetizer
Onion trimmings can be used for a soup
Italia, Liguria
| Energy (kcal) | 308.42 |
| Carbohydrates (g) | 63.92 |
| of which Sugars (g) | 2.03 |
| Fat (g) | 1.1 |
| of which Saturates (g) | 0.22 |
| Protein (g) | 10.63 |
| Fiber (g) | 3.08 |
| Sale (g) | 0.53 |
