RecipesRoot 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.
By Asda Good Living,11th September 2023
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Cook: 1 Hour
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Serves: 6
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Price: £0.68 per serving
Nutritional Information
Each 148g serving contains
of your reference intake.
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
1Fill a large saucepan with boiling salted water, then add the carrots and sweet potato rounds. Cook for 5 mins then drain really well.
2Preheat 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.
3Sprinkle 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.
4Remove 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.
5Unroll 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.
6Remove 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.
7Leftovers 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.