The Tarte Tatin, originally from France, was created by the two Tatin sisters who served this dish at their hotel. Made traditionally with fruit and pastry, this is a nice savoury take on a traditionally sweet dish!
A big thanks to Fresh Life for the mouth-watering recipe!
- 1 carrot, peeled
- 1 parsnip, peeled
- 50g butter
- 3 cloves garlic, sliced lengthways
- 2-3 shallots, peeled and halved lengthways
- 1 Tbsp honey
- 1 Tbsp white wine vinegar
- 1 Tbsp Fresh Life Sultanas
- 1 Tbsp Fresh Life Raisins
- 1 sprig fresh rosemary leaves, finely chopped
- 300g store-bought puff pastry, chilled *
- 1 Tbsp Fresh Life walnuts, chopped and toasted
- 25g blue or goats cheese
- 2 sprigs fresh thyme
- Preheat your oven to 200 degrees celsius fan bake. Cut the carrot and parsnip into 1cm thick rounds, and parboil in boiling water until just tender when tested. Drain and set aside.
- Bring a round ovenproof frying pan or cast iron dish to medium heat. Add the butter and garlic, then stir for 1-2 minutes or until the butter has melted and is foamy.
- Add the shallots, honey, vinegar, Fresh Life sultanas and raisins to the pan, and cook while stirring for 2-3 minutes or until the shallots begin to caramelise.
- Gently add the par-cooked carrots and parsnip to the pan, along with the chopped rosemary and stir until all the vegetables are coated in the pan juices then season with salt and pepper.
- Rearrange the vegetables to create an even layer across the pan. Cut a circle of pastry larger than the diameter of your chosen pan, then carefully lay on top of the vegetable mixture, tucking the sides down into the mixture.
- Place into the oven immediately and bake for 30-40 minutes, or until the pastry is golden brown and the edges have caramelised.
- Leave to cool for 5-10 minutes, then carefully flip the Tarte Tatin onto a serving plate or board. Garnish with chopped Fresh Life walnuts, crumbled blue cheese and fresh thyme then serve and enjoy while warm.