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Christmas veggie tarte tatin


Serves: 4-6
timePrep time: 15 mins
timeTotal time:
Christmas veggie tarte tatin
Recipe photograph by Martin Poole

Christmas veggie tarte tatin

Give leftover festive veg a second lease of life with this stunning tart. This is a veggie version, but you could add leftover pigs in blankets, shredded turkey and ham or crumbled Stilton too

Serves: 4-6
timePrep time: 15 mins
timeTotal time:

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Nutritional information (1 of 4 portions)
Calories
486Kcal
Fat
31gr
Saturates
16gr
Carbs
45gr
Sugars
13gr
Fibre
8gr
Protein
8gr
Salt
1gr

Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes
Sarah Akhurst

Sarah Akhurst

Our Food Director Sarah is a food obsessive, and spends most of her time scoping out the latest food trends, experimenting in her own kitchen, or making her family wait to eat while she photographs every dinner she makes for the 'gram! A complete Middle Eastern food junkie, she is never far from a good shawarma marinade, a pinch of Aleppo chilli or a sprig of dill
See more of Sarah Akhurst ’s recipes

Ingredients

  • 50g butter
  • 1 tbsp light brown sugar
  • 1 tbsp sherry vinegar
  • 5 shallots, halved lengthways
  • 400g mixed leftover roasted vegetables (we used carrots, parsnips and sprouts)
  • 70g cooked, peeled chestnuts, halved
  • 1 x 320g sheet ready-rolled puff pastry*
  • a few thyme sprigs, leaves picked

Step by step

  1. Preheat the oven to 200°C, fan 180°C, gas 6. Heat the butter, sugar and sherry vinegar in an ovenproof pan (about 24cm diameter) until the sugar has melted. Add the shallots, cut-side down, and fry gently for 5-6 minutes. Remove the pan from the heat and leave it all to cool for 5 minutes.
  2. Add the roasted vegetables and the chestnuts to the pan, turning in the buttery caramel so they are well coated, then making sure they sit in an even layer on the base.
  3. Unroll the pastry and roll out a little further. Cut a circle just bigger than the diameter of the pan and then lay this over the vegetables, tucking the edges down the sides of the pan around the veg. Bake for 25-30 minutes, or until the pastry is risen and golden. Leave to cool in the pan for 10 minutes.
  4. To serve, place a plate over the top of the pan and up-end. Scatter the thyme leaves over the top.

    *Use gluten-free pastry if required.

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