Autumn tarte tatin
Serves: 6
Prep time: 30 minsTotal time: 
Recipe photograph by Martin Poole
Autumn tarte tatin
Sweet and savoury come together with just a hint of heat from chilli flakes, taking a French classic from dessert to dinner
Serves: 6
Prep time: 30 minsTotal time: 
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Nutritional information (per serving)
Calories
257Kcal
Fat
18gr
Saturates
9gr
Carbs
18gr
Sugars
9gr
Fibre
2gr
Protein
4gr
Salt
0.6gr
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Nadine Brown
When Nadine isn't busy developing delicious recipes and using her experience as a health food editor to create healthy treats, she's munching and reviewing her way around her beloved home town of Tottenham. Find out what she's cooking and eating on Instagram @n0sh.17
See more of Nadine Brown’s recipes
Ingredients
- 400g pumpkin, peeled and cut into 0.5cm-thick half moons (prepared weight)
- 3 echalion shallots, peeled and cut into quarters lengthways
- 2 tbsp olive oil
- 8 sage leaves, 3 finely chopped, the rest kept whole
- 2 garlic cloves, very finely crushed
- ½ tsp chilli flakes, crushed
- plain flour, to dust
- 1 x 320g pack ready-rolled puff-pastry sheet
- 45g light brown soft sugar
- 40g butter
- 1 tbsp balsamic vinegar
- 50g goat’s cheese*
Step by step
- Put the pumpkin in a medium bowl with the shallots, oil, chopped sage, garlic, chilli flakes and plenty of seasoning. Toss together and set aside.
- Lightly flour your work surface, then gently roll out the puff pastry sheet so it’s large enough to cut out a circle about 2cm larger than a 25cm ovenproof frying pan. Prick the pastry circle all over with a fork, transfer to a baking tray or large plate lined with baking paper, cover with clingfilm and chill until needed.
- Preheat the oven to 180°C, fan 160°C, gas 4. Heat the sugar in the 25cm ovenproof frying pan over a medium heat until dissolved and you have a sticky caramel. Add the butter and vinegar with some ground black pepper, remove from the heat and whisk together until you have a smooth caramel. Carefully arrange the pumpkin and shallot mixture in the pan.
-
Drape the chilled pastry over the pumpkin and shallots, tucking in the pastry edges so everything is encased. Transfer to the oven and bake for 35-40 minutes, turning the pan halfway through, until the pastry is puffed up and golden and the caramel is bubbling. Leave to rest for 30 minutes, then invert the tart onto a plate placed over the top of the pan. Serve with the goat’s cheese crumbled over the top.
*Check your goat’s cheese is vegetarian, if required.
