Pumpkin & red onion tarte tatin for 10 person
A savoury twist on a French dessert, this tart is a tasty and pretty way to serve roasted vegetables.
Ingredients for Pumpkin & red onion tarte tatin
- 1/2 (about 1kg) Kent pumpkin, peeled, seeded, cut into 2.5cm-thick wedges
- 3 small red onions, unpeeled, quartered
- 1 garlic head, cloves separated, unpeeled
- Olive oil spray
- 100g (1/2 cup, firmly packed) brown sugar
- 60ml (1/4 cup) white balsamic vinegar
- 12 sprigs fresh thyme
- 2 sheets frozen puff pastry, just thawed
Pumpkin & red onion tarte tatin, How to Make
Step 1Preheat oven to 200°C. Line a baking tray with baking paper. Place pumpkin, onion and garlic on tray. Spray with oil. Season with salt and pepper. Roast for 1 hour or until tender. Set aside to cool slightly.
Step 2Meanwhile, cook sugar and vinegar in a saucepan over low heat, stirring, for 5 minutes or until sugar dissolves. Pour into a round 28cm (base) cake pan. Place thyme in pan. Arrange pumpkin over base. Remove skin from onion and garlic. Arrange around pumpkin.
Step 3Increase oven temperature to 220°C. Cut pastry sheets in half to make 4 triangles. Place over vegetables and fold back excess. Bake for 35-40 minutes or until golden. Cool for a few minutes then turn out onto a platter. Top with extra thyme and rocket and drizzle with any pan juices.
Additional information for Pumpkin & red onion tarte tatin
Preparation: 0:20 Minutes, Cooking: 1:00 Minutes, Serving: 10 Person, Level:
847 kj Energy, 7g Fat Total, 4g Saturated Fat, 5g Fibre, 4g Protein, 12mg Cholesterol, 61.34mg Sodium, 17g Carbs (sugar), 29g Carbs (total),
All nutrition values are per serve
This Pumpkin & red onion tarte tatin published first on: Australian Good Taste, Images by: Steve BrownYou May Also Like
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