Root Vegetable Tarte Tatin
Moderate
6 Servings
40 minutes bake time
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
- 50g butter
- 1tbsp sherry vinegar
- 1tbsp 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
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.
