Root Vegetable Tarte Tatin

Courtesy of Great British Chefs. A delicious twist on the French favourite Tarte Tatin. This one combines Autumnal root vegetables in a Puff Pastry base.

Quick Stats

Moderate

6 servings

40 minutes bake time

Root Vegetable Tarte Tatin

Courtesy of Great British Chefs. A delicious twist on the French favourite Tarte Tatin. This one combines Autumnal root vegetables in a Puff Pastry base.

Ingredients

500g Block Jus-Rol™ Filo Pastry
1 Large Carrots, peeled and sliced into 1cm rounds
1 Large Parsnip, peeled and sliced into 1cm rounds
1 Sweet Potato, peeled and sliced into 1cm rounds
1 bannana shallot, skin peeled and sliced in rounds
50 g butter
1 tbsp sherry vinegar
1 tbsp Caster sugar
3 sprigs sprigs of thyme, leaves picked and chopped
Salt and freshly ground black pepper, to taste
Plain flour, for dusting

Made With

Frozen Filo Pastry Sheets

Jus-Rol’s ready rolled Filo Pastry Sheets are ideal for creating delicious dinners and indulging desserts without the hassle of making your own filo pastry.

Equipment required

Large pan
Rolling Pin
Baking tray
Baking parchment
Frying pan
Cooling Rack

Techniques Used

How to Work with Filo Pastry
How to Work with Filo Pastry
1. Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
2. Unfold sheets and lay them in a stack on a large piece of cling film.
3. Cover stack with a second piece of cling film.
How to Make Filo Pastry Tartlets
How to Make Filo Pastry Tartlets
- Lay stack of filo sheets on work surface and using a sharp knife, cut stack into two equal strips down its length.
  
  Cut each strip into four equal squares as shown.
  
  You will end up with the stack cut into 8 equal squares.
  
  Keeping all other filo squares covered with cling film to prevent them drying out, lay one square onto work top and brush lightly with melted butter.
  
  Top with a second square, offset to allow corners to show.
  
  Brush lightly with butter.
  
  Repeat with further two squares so all corners are offset.
  
  Gently press the layered pastry into one of the forms of a muffin tin and repeat the process with remaining pastry. Bake at 190ºC (170ºC for fan assisted ) / 375ºF /Gas M. 5 for approx. 8 -10 mins until golden brown. Cool and store in an airtight container until required.
How to Handle Filo Pastry
How to Handle Filo Pastry
1. Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
2. Unfold sheets and lay them in a stack on a large piece of cling film.
3. Cover stack with a second piece of cling film.

Method

Place the vegetables in a large pan and add enough water to cover, season with salt and bring to the boil. Allow to simmer for 4–5 minutes, then quickly drain the vegetables and refresh in a bowl of iced water (this halts the cooking process and helps to retain their colours).
Drain the cooled vegetables and leave to dry on some kitchen towel
Preheat the oven to 200°C/gas mark 6
Roll out the puff pastry on a lightly floured surface. Using an ovenproof frying pan (approx. 25cm) as your guide, trim the pastry to a circle that is slightly bigger than the pan. Transfer to a baking tray lined with baking parchment and chill in the fridge
Place the frying pan on a medium-high heat and add the butter, vinegar and sugar, stirring until melted together. Reduce the heat slightly, and add the shallots – try to keep the rings intact by not moving them too much
Once they begin to soften and caramelise, scatter over the thyme leaves, shaking the pan gently to combine. Remove the pan from the heat and allow to cool for 5 minutes
Place the par-boiled vegetable rounds in a decorative pattern across the base of the pan, arranged like a mosaic with a mix of large and small pieces to fill the gaps. Make sure all the vegetables are coated in the butter glaze
Remove the pastry circle form the fridge and place on top of the vegetables in the pan. Gently tuck the edges in around the vegetables
Transfer the pan to the oven and bake for 20 minutes, then check the tarte to see if there is any excess butter or liquid bubbling up around the sides – if so, gently pour this away (you may need to use kitchen towel or a cloth to hold the tarte in place)
Reduce the oven to 180°C/gas mark 4 and return the tarte to the oven for a further 15–20 minutes, until the pastry has risen and is golden brown
Leave to cool for 10 minutes (the pastry will deflate slightly in this time), then place a plate over the top of the pan and carefully flip the pan over, so the tarte Tatin turns out on to the plate. Serve the tarte warm, perhaps with a fresh salad

Made With

Frozen Filo Pastry Sheets

Jus-Rol’s ready rolled Filo Pastry Sheets are ideal for creating delicious dinners and indulging desserts without the hassle of making your own filo pastry.