Method

• 1

  Preheat the oven to 200C/400F/Gas 6. Cut the onions into wedges from the roots to the stems.

• 2

  Melt the butter in a 20cm (8in) frying pan with a metal handle. Add the onions and fry over a medium heat for about five minutes, turning from time to time until just beginning to brown.

• 3

  Add the honey and vinegar and cook for a further five minutes, moving and shaking the pan occasionally so the onions do notstick to the pan. Arrange the onions so they make a pretty pattern, remembering you will be inverting the tarte. Add the thyme and season well. Leave to cool.

• 4

  Roll out the pastry on a lightly floured surface and cut into a circle slightly larger than the diameter of the frying pan. Lift the pastry over the onions and tuck down the sides of the pan or tin. Make two small slits for the steam to escape.

• 5

  Bake for 25-30 minutes until the pastry is well risen. Leave to stand for five minutes. Turn the pastry gently to release; you should be able to spin the tarte tatin when it is ready to serve. Cover the pan with a plate, invert then remove the pan leaving the tarte now on the plate.

• 6

  Serve warm or cold, with a scattering of rocket and shavings of Parmesan-style cheese.

• PER SERVING: 58.5 FAT (Excluding extras)