Lavender, mauve blue in color, is very fragrant and naturally reminiscent of Provence.
Delicate, it does not support strong and abrasive cooking, so it is suitable for white fish, cooked in cream or en papillote. It will serve as a flavoring for your vegetables, salads and your fresh cheeses.
30cm tart – for 4 to 6 people
1 hour of cooking
- 1 shortcrust pastry
- 5 large red onions
- 25g unsalted butter
- 1 C. olive oil
- 2 tbsp. balsamic vinegar diluted with 2 tbsp. hot water
- 2 pinches of blue lavender
- 2 pinches of fleur de sel
- Preheat your oven to 200°C in convection and butter your pie pan
- Peel your onions, cut them into rounds of around 15mm then arrange them in your mould. They should be tight as they will shrink during cooking.
- Sprinkle your onions with oil, diluted balsamic vinegar and fleur de sel
- Put in the oven until browned (30 to 40min)
- Take your mold out of the oven
- Roll out and prick your shortcrust pastry. Spread it over your onions, taking care to cover the edges (inside the mold)
- Put everything back in the oven for another 20 minutes, checking the cooking from time to time.
- Once cooked, immediately unmold your tatin by inverting it in a dish and sprinkle it with blue lavender
You can replace the onions with fennel and leeks, which also go well with blue lavender.
Enjoy your food !