Red onion tarte tartin with goat's cheese and smoked beef

Pre-heat the oven to 180°C

Peel 2 red onions and halve them horizontally, then cut of the ends to finish with 2 cm high parts.

Bring a splash of water to the boil with 20g caster sugar and caramelise, as soon as the caramel is golden brown add some more water to stop the process, then add 20g butter.

Once the combination is nicely bubbling ad the onions and stew for a couple of minutes.

Butter some ramequins, add a bottom of caramel, them put in the onions, broad side down.

Use a serving ring to cut out 2 discs of puffed pastry, slightly bigger then the ramequins. Brush them with egg yolk and put over the onions, push down the ends into the caramel.

Make a hole in the center and bake in the hot oven for 30 mins.

Mix 50g fresh goat's cheese with a splash of double cream, add a tsp of finely sliced thyme and basil leaves. Add 1/2 tbsp runny honey and a splash of lemon juice. Tast and season with salt and pepper.

Season 2 tbsp of parsley leaves with walnut oil and balsamic vinegar.

Empty the ramequins onto 2 plates. Put a heaped tbsp of the goat's cheese on top, followed by 2 slices of smoked beef and finish with the parsley salad on top

(Here the video with Jeroen Meus making this recipe in Flemish)