Roasted Winter Vegetable Tarte Tatin
Take care in the preparation of the vegetables for this tart. If they are cut the precise size the look of the tart has the wow factor. Seek out the most buttery puff pastry you can find.
340g (2-3) kumara (peeled and cut in 1.5cm-2cm dice)
270g (1/4) butternut (peeled and cut in 1.5cm-2cm dice)
180g (1-2) parsnips (peeled and cut in 1.5cm-2cm dice)
3 tablespoons olive oil
1 tsp flaky sea salt
¼ tsp freshly ground black pepper
250g puff pastry
1 tablespoon butter, melted
1/2 recipe Caramelised Onions
2 tablespoons roughly chopped Italian parsley leaves (optional)
Preheat oven to 200°C. Place vegetables onto low-sided roasting tray(s). Drizzle with oil, sprinkle with salt and pepper and toss together. Spread vegetables out so that they are not touching.
Place into a preheated oven and cook for 8-10 minutes or till vegetables are just tender. Remove from oven, place in a bowl and cool.
Place pastry onto a lightly floured work surface and roll to 2mm thick. Aim to roll out a square. Using the base of 23cm cake tin or plate as a template cut pastry into a 23 cm round. (use the off cuts to make cheese straws)
Place pastry round onto a baking tray and refrigerate for 20 minutes to allow pastry to rest. (this is important to prevent shrinkage of pastry)
Increase oven temperature to 220°C.
Using a pastry brush grease with butter base and sides of preferably a 20cm round loose-bottom cake tin but a oven proof frypan ,or low sided casserole dish would work as well. Arrange a single layer of vegetables in a mosaic – like pattern on the base of tin making sure vegetables are packed tightly together.
Top with warm Caramelised Onions. Place pastry round on top of onions and press edges down the side of tin to cover and surround vegetables. Working quickly place into preheated oven and cook for 15-20 minutes or till pastry is light golden brown.
Remove from oven and cool for 4-5 minutes before inverting onto presentation plate. If you wish sprinkle with parsley.
Very tasty with cold meats, in sandwiches or rolls, or as a topping on steak or with sausages.
100g butter, diced
450g (2 + 1/2) medium red onions, cut into 1-1.5cm wedges)
1/3 cup sugar
1 tablespoon white vinegar
1 tbsp finely chopped thyme leaves, optional
flaky salt and freshly ground black pepper
Place butter in a heavy based frypan set over a medium heat and melt. Increase heat, add onions and cook for 8-10 minutes till soft and beginning to colour. Reduce heat to medium, add sugar, vinegar and thyme with salt and pepper to suit your taste. Cook for a further 8-10 minutes, or till onions are caramelised and golden.