Roast onion tarte Tatin recipe with apple and Comté salad - Gourmet Traveller

Ingredients

• 75 gm caster sugar
• 40 gm cold salted butter, chopped
• 2 tbsp Sherry vinegar
• 6 thyme sprigs, plus extra sprigs to serve
• 3 large Spanish onions, sliced into 1.5cm-thick rounds
• 375 gm sheet butter puff pastry (we use Carême), rolled to 4mm thick and cut to a 25cm round
• Apple and Comté salad
• 1 witlof, leaves separated
• 2 cups (loosely packed) each frisée and watercress sprigs
• ¼ cup (loosely packed) chervil
• 2 tbsp extra-virgin olive oil
• 1 tbsp hazelnut oil
• 2 tsp Dijon mustard
• 1 tbsp finely chopped chives
• 3 tsp each Sherry vinegar and lemon juice
• 1 red apple, thinly sliced on a mandolin
• 50 gm Comté, shaved
• 50 gm roasted hazelnuts, coarsely chopped