Sausage & Caramelised Red Onion Tarte Tatin

Directions

• 1. Step 1Unroll pastry and, using a 20.5cm springform tin as a guide, cut a rough circle slightly larger than the tin (rolling pastry out a little more, if needed, first). Slide on to a baking sheet, brush lightly with the egg, prick all over with a fork and chill until needed. Line tin with a double layer of baking parchment, so it covers the base and comes up the sides.
  2. Step 2Heat the oil in a large, preferably non-stick, frying pan over medium heat, add the chipolatas and brown all over. Remove to a plate. Preheat oven to 200°C (180°C fan) mark 6.
  3. Step 3Add the butter to the frying pan and melt. Reduce heat to low and arrange onion wedges in a single layer in the pan, cut-sides down. Cook gently for 10-12min until onions are starting to caramelise on the underside. Add the port/red wine, thyme leaves, sugar and plenty of seasoning. Increase heat to medium-high and bubble for 3-4min, until alcohol is well reduced, then remove from heat.
  4. Step 4Arrange the thyme sprigs and sausages in the bottom of the lined tin, then add the tomatoes. Arrange the onion wedges over and in between the sausages, then spoon over the juices from the pan. Lay the pastry circle over the sausages and onions, and tuck the edges down into the tin. Brush the top of pastry lightly with more egg. Cook in oven for 25-30min, or until puffed and golden.
  5. Step 5Remove from the oven and leave to cool for 5min. Carefully unclip tin and invert tart on to a large serving plate or board. Serve in slices.