A traditional Tarte Tatin is a sweet treat created with apples and caramel. It’s unveiling “flip” of the pan produces a gorgeous piece of dessert artwork readily enjoyed by an adoring crowd.
For this recipe I use root vegetables. Pulling from the natural sugar in beet, carrot, and parsnips, the caramel brings the flavours together.
With the use of Puff Pastry, butter, and sugar, this dish is delicious. This Tarte is a fun, delightful, creation.
This Savoury Tarte Tatin is wonderful served by itself, however it is also a lovely side dish for any meal. I serve it with the stuffed goat cheese chicken recipe found here.
2 carrots, peeled and sliced 1/4" thick lengthwise
1 yellow beet. Roasted, Peeled, and sliced into 1/4" quarters
8 Small Baby Potatoes (ideally a mixture of red, purple, and white) sliced in 1/4 " slices.
1-2 endives trimmed and sliced in half
1 shallot peeled and sliced lengthwise along the grain into strips.
2 tbsp olive oil
2 tbsp unsalted butter
2 tbsp super fine berry sugar
1 red chilli pepper (optional)
1 tsp fresh thyme leaves
1 sleeve of all butter pastry
salt & pepper to taste
Instructions
Preheat your oven to 425°
Toss the beets, carrots, potatoes, and shallots with the olive oil and some salt and pepper.
Using a rimmed sheet pan lined with parchment, spread the veg mixture evenly and bake for 10 minutes. Remove and set aside. Veg should only be “par cooked.”
Using a Cast Iron skillet (9″), melt the butter in the cast iron pan. You can do this on the stove top.
Once butter is melted, sprinkle the sugar evenly over the butter in the pan.
Arrange your par-cooked vegetables so they are tightly packed but not overlapping including your endive and thai chilli pepper. Add a sprig of fresh thyme if you wish or sprinkle the thyme leaves over the veg.
Carefully roll out your puff pastry and lay the pastry over the veg. Tuck the edges of the pastry around the veg in the pan like you would a pie top.
Using a knife, poke some vent holes randomly around the pastry top.
Place in the 425 ° Oven and bake for 20 minutes. The pastry should be golden brown.
Remove from the oven, and cool for a couple of minutes.
Place a serving plate over the cast iron skillet, and using a tea towel placed across the plate to hold the handles of the cast iron. Flip the dish away from you in one fluid movement. The tart should release from the cast iron and set inverted on the serving dish. Voila.
adoptedtomato
