Recipes
Root vegetable tarte tatin
Try this savoury version of a French classic and relish in the carrots, sweet potatoes and shallots of this sticky, autumn showstopper.
Try this savoury version of a French classic and relish in the carrots, sweet potatoes and shallots of this sticky, autumn showstopper.
Cook: 1 Hour
Serves: 6
Price: £0.68 per serving
Nutritional Information
Each 148g serving contains
Energy
2035kj
329kcal
2035kj
329kcal
16%
Fat
16.4g
16.4g
Med
23%
23%
Saturates
8.1g
8.1g
High
41%
41%
Sugars
17.2g
17.2g
Med
19%
19%
Salt
0.46g
0.46g
Med
8%
8%
of your reference intake.
Typical energy values per 100g:
1375kj/329kcal
Typical energy values per 100g:
1375kj/329kcal
Ingredients
2 Carrots, peeled and cut into 1.5cm rounds
1 small long Sweet Potato, peeled and cut into 1.5cm rounds
2 tsp Vegetable Oil
3 Shallots, peeled and cut into 2cm rings
50g Caster Sugar
20g Asda British Unsalted Butter
50ml Balsamic Vinegar
A few sprigs of thyme, leaves picked
A sprinkle of crushed chillies (optional)
320g pack Asda Ready Rolled Puff Pastry
50g Asda 40% Less Fat Salad Cheese
Asda Wild Rocket, to serve
Method
1
Fill a large saucepan with boiling salted water, then add the carrots and sweet potato rounds. Cook for 5 mins then drain really well.
2
Preheat the oven to 200°C/180°C fan/gas 6. Heat the vegetable oil in a 25cm ovenproof frying pan over a medium-high heat and lay the shallots, cut-side down, and the parboiled sweet potatoes and carrot rounds, also cut-side down. Fry for 1–2 mins until lightly caramelised, then place the vegetables on a plate.
3
Sprinkle the sugar in an even layer into the frying pan. Once the sugar starts to heat up, gently swirl the pan to melt – do not stir. Keep cooking until it is a deep caramel colour, then carefully add in the butter and balsamic vinegar. Let it bubble away until the caramel has melted and is syrupy.
4
Remove the pan from the heat, scatter in some thyme leaves and sprinkle with chilli flakes, if using. Lay?all the vegetables in the pan, cooked-side down, arranging them as shown. Leave them in the pan to cool for 10 mins.
5
Unroll the pastry sheet and cut into a rough circle the same size as the frying pan. Prick the pastry all over with a fork, then lay it over the frying pan and tuck it in around the sides. Roast in the oven for 25 mins until golden.
6
Remove from the oven and leave to cool for 5 mins. Lay a large plate (bigger than the frying pan) over the top of the pan, then carefully flip the tarte tatin over. Scatter with crumbled salad cheese and thyme. Serve with rocket.
7
Leftovers tip: This tart will keep for a week wrapped in baking paper in the fridge. It’ll taste great eaten at room temperature, cold with a salad or even reheated in the oven.