Pigeon and caramelised onion tart tatin

Pigeon and caramelised onion tart tatin

Recipe below!

A lovely spring dish that’s rich and sweet but still v light (thank you for the inspo). I love caramelised onions and they go so well with pigeon breast. You could make this without the pigeon to make it and add some goats cheese or feta. Save and recreate ️

Ingredients (1 tart, 2-3 people):
2 pigeon breasts
1 sheet puff pastry
3 onions (white or red)
1tbsp balsamic vinegar
0.5tbsp sugar
0.5tsp thyme leaves
30g butter
Handful rocked to serve

1. Put your oven to 160 degrees. Cut your onions horizontally through the onion so the layers are visible. The chunks should be 1-2cm thick. Melt the butter in an oven proof pan (if you don’t have this use a normal pan then transfer the onions once cooked to an oven dish) and add the onions gently to keep them in their slices. Fry on medium until golden and caramelised (10 mins or so). Flip and do the same on the other side.
2. Sprinkle with the sugar and vinegar, flip the onions once more then cook for a few mins or until it becomes sticky. Sprinkle with the thyme and salt and pepper. Put a sheet of foil ontop and bake for 30 mins. Lay a round sheet of pastry ontop of the onions, then bake for 30 mins or until the pastry is golden.
3. When the tart has about 10 mins left in the oven, heat a frying pan with a bit of oil up to a high heat. Season your pigeon breasts. Cook for 2 mins on each side, remove from the pan, cover with foil and rest.
4. Remove the tart from the oven and flip onto a plate. Slice the pigeon and lay across the tart, with some rocket as well. Serve with a nice salad!

24 thoughts on “Pigeon and caramelised onion tart tatin

  1. Wow! Perfectly done! this looks so yummy!!! wishing I can have a bite! Will definitely try this recipe soon!

Comments are closed.