Vegetable ‘tatin’
This rustic vegetable puff pastry tart is a delightful medley of flavors and textures. Roasted sweet pointed peppers, tender baby beetroot, and caramelized onions are nestled beneath a flaky puff pastry crust. A zesty sherry vinegar dressing with a hint of wholegrain mustard ties all the elements together, making this tart a truly satisfying dish for any occasion.
— Constant Cookbook
Ingredients
- 350g/12oz puff pastry
- little plain white flour, for dusting
- 30g/1oz butter
- 1 tbsp rapeseed oil
- 1 tbsp sherry vinegar
- 1 tbsp light brown sugar
- 1 garlic
- 1 tsp cumin
- 4 baby beetroot
- salt and freshly ground black pepper
- 4 sweet pointed peppers
- 4 carrots
- 4 small onions
- 1 shallot
- 4 breakfast radishes
- 1 tsp wholegrain mustard
- 1 tbsp cider vinegar
- 4 tbsp rapeseed oil
- 2 tbsp fresh parsley
Instructions
- Preheat the oven to 180C/350F/Gas 4. Roll out the puff pastry on a lightly floured surface and cut it to the size of the base of an ovenproof frying pan, then set the pastry aside in the fridge.
- Heat the butter and oil in the pan. Add the vinegar, sugar, garlic and cumin. Add the beetroot, stir well, then season with salt and pepper.
- Put a lid on the pan and transfer to the oven. Cook for 30 minutes, then leave to cool for five minutes.Turn the oven up to 200C/400F/Gas 6.
- Lightly oil the peppers, put them on a baking tray and roast for 15 minutes.
- Meanwhile, boil the carrots and onions in salted water for 8-10 minutes, until just softening, then cool.
- Cut the carrots in half lengthways and the onions in half through the root. Arrange with the beetroot and peppers in the pan, cut-side up. Lay the puff pastry on top of the vegetables and tuck into the sides of the pan.
- Bake for a further 15-20 minutes, or until the pastry is cooked.
- To make the dressing, mix all the ingredients together.
- Allow the tart to sit for five minutes after cooking. Carefully turn the tart out of the pan onto a serving dish, so the pastry is on the bottom. Pour the dressing over and serve.
Cook Time
1H
Prep Time
PT30M
Yield
Serves 4
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