Passionate about food and creating new and inventive ways of presenting exceptional produce, Chef Freddy Money believes that beautiful food can create wonderful memories. He creates menus in which each dish tells a story, and the menu is a journey that focuses on ingredients, provenance and texture resulting in a powerful combination of wonderful and memorable food. Having trained in some of the best culinary environments in Europe, and working behind the pass for the Alain Ducasse Group, Chef Freddy currently shares his time with Tavistock Group and its restaurant portfolios. He creates unique and stylish dishes and menus around the world. Most recently, Chef Freddy has been appointed as the Culinary Director for Atlas and The Garden Room within The St Regis Atlanta.
Caramelized Red Onion Tart Tatin
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STARTER4
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timing40MIN
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preparation time25
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Cooking time15
INGREDIENTS
The Tart
2 Large Red Onions
150g Cali Road Feta
30g Butter
50g Ramp Vinegar Glaze (can substitute Balsamic Glaze)
20g Picked Thyme
Olive Oil
Egg wash
Salad
Lambs Lettuce
Frisee
Sliced Red Onion
Ramp Vinaigrette (50g Dijon mustard, 100g Ramp Vinaigrette,
200g Olive Oil, Malden Sea Salt) "
RECIPE DEVELOPMENT
Step 1:
Peel onion and slice red onions horizontally into 1-inch disks. Place a splash of olive oil and butter in a nonstick pan approx. 12-inch and add onions to the base of the pan and caramelize slowly.
Step 2:
Once the onions are golden brown, add ramp vinegar glaze, remove from heat and allow to cool.
Step 3:
Add cold puff pastry over the top of the onions and neatly cut to the same shape as the pan.
Step 4:
Brush the top of the pastry with egg mix (can substitute) and bake in the oven at 180 degrees Celsius until golden brown and crispy.
Step 5:
Allow it to cool slightly, place a plate on top and flip it over. Sprinkle with Picked Thyme, Cali Roads Feta, and Malden Salt. Cut into even slices and serve with baby lettuce salad.
