Roasted Winter Vegetable Tarte Tatin with Red Pepper Sauce

  • Roasted Winter Vegetable Tarte Tartin with Red Pepper Sauce

Roasted Winter Vegetable Tarte Tatin with Red Pepper Sauce


(makes 6 main serves)




340g (2-3) kumara (peeled & cut into 1.5-2cm dice)


270g (1/4) butternut (peeled & cut into 1.5-2cm dice)


180g (1-2) parsnips (peeled & cut into 1.5-2cm dice)


45ml (3 tbsp) olive oil

flaky sea salt

freshly ground black pepper

500g flaky puff pastry

recipe Caramelised Onions

2 tbsp parsley (roughly chopped)

recipe Red Pepper Sauce




· Preheat oven to 200°C.


· Place kumara, pumpkin and parsnip onto separate low-sided roasting trays. Drizzle with oil and sprinkle with salt and pepper. Toss to coat vegetables well.


· Place into a preheated oven and cook for 8-10 minutes till vegetables are just tender.


· Remove vegetables from oven and combine in a medium-size bowl. Set aside.


· Roll pastry out on a lightly floured work surface to a 2mm thickness. Cut out six pastry rounds to a 15cm diameter. Rest in refrigerator for 20-30 minutes before using.


· Increase oven temperature to 220°C.


· Grease six 14cm crepe or blini pans lightly with butter.


· Divide vegetables evenly into the six prepared pans (100g into each).


· Top vegetables with hot Caramelised Onions (60g onto each).


· Place a pastry round on top of Caramelised Onions and press down edges to surround and cover the vegetables.


· Place tarts into preheated oven and cook for 15-20 minutes till pastry is golden brown and well puffed up.


· Remove from oven and leave to sit on a bench for 1-2 minutes before inverting onto a serving plate. Sprinkle with parsley and serve with Red Pepper Sauce.


Caramelised Onions

(yields 360g)




140g butter (diced)

450g (2 ½) medium red onions (cut into 1-1.5cm wedges)


70g (1/3 cup) castor sugar

15ml (1 tbsp) white wine vinegar

1 tbsp finely chopped thyme

flaky sea salt

freshly ground black pepper




· Place butter in a small, heavy-based frypan and, over a low heat, melt. Add onions and stir well.


· Increase heat to medium hot and cook onions for 8-10 minutes till soft and beginning to colour.


· Add sugar, vinegar, thyme, salt and pepper, and cook for a further 8-10 minutes, or till onions are caramelised and golden brown.


· Keep hot to use for Tarte Tartin.


Red Pepper Sauce

(Makes 250ml / 1 cup)



1 red pepper

1 small clove garlic (peeled)

1 egg yolk

Maldon sea salt & freshly ground pepper

½ tbsp lemon juice

dash of Tabasco

125ml (½ cup) olive oil



· Cut red pepper in half and de-seed. Grill skin side up till the skin looks charred and bubbly. Run the pepper under cold water, peel and roughly chop.


· Into a food processor fitted with a metal blade, place red pepper, garlic, egg yolk, salt, pepper, lemon juice, Tabasco and 2 tbsp olive oil. Process until smooth.


· With the food processor still running, pour remaining olive oil very slowly through the feed tube.


· Taste for seasoning.


Note: If the mayonnaise does happen to curdle, put another egg yolk and 1 tbsp water into a clean food processor bowl. Process briefly, then gradually pour the curdled mayonnaise through the feed tube while the machine is still running.


For a small quantity such as this recipe, we use a domestic food processor. Only use a commercial machine when you are multiplying the recipe.


Roasted Red Pepper Mayonnaise can be made up to 4 days in advance and stored in an airtight container in the chiller.