Chorizo, Manchego & Onion Tarte Tatin

Instructions

1. Preheat the oven to 190℃ 
2. Roll the puff pastry into a round shape an inch bigger than your round oven dish, refrigerate while you prepare the filling
3. Slice the chorizo into 1cm thick rounds, dry fry on medium heat until cooked through and start to brown slightly
4. Remove the chorizo with a slotted spoon and drain on kitchen towels, set aside.
5. Melt the butter with salt, pepper and thyme in a round ovenproof dish
6. Arrange the side of the flat onions down in the pan, cook over a medium flame until they start to caramelise and become golden
7. Flip the onions to caramelise the other side, cook until translucent and soft
8. Add the wine and stock to the pan, reduce the liquid by half, about 5 minutes
9. Remove the dish from the heat and place the cooked chorizo rounds and any extra onion pieces around the onion rings
10. Sprinkle the grated cheese over the top
11. Lay the other pastry round over the top, tucking the edges between the onions and the dish
12. Poke holes in the pastry with a fork, bake in the oven until the cooked through and golden brown, about 30 mins
13. Allow the tart to cool for 5 minutes.
14. Run a knife around the edges of the tarte, then place a plate on top of the dish and flip upside down
15. Enjoy!