
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
Equipment required
- Large pan
- Rolling Pin
- Baking tray
- Baking parchment
- Frying pan
- Cooling Rack
Techniques Used
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How to Work with Filo Pastry
How to Work with Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- Cover stack with a second piece of cling film.
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How to Make Filo Pastry Tartlets
How to Make Filo Pastry Tartlets
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- 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.
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How to Handle Filo Pastry
How to Handle Filo Pastry
- Thaw filo pastry in its wrapping and remove from the packaging when ready to use.
- Unfold sheets and lay them in a stack on a large piece of cling film.
- 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