Spiced root veg tarte tatin
This savoury vegan tarte tatin is a colourful centrepiece for any winter meal, or even Christmas Day. The shortcrust pastry is quick and easy to make, and can be made a few days in advance and then stored, tightly wrapped, in the fridge until needed.
Ingredients
Metric
Imperial
- 2 tbsp of olive oil
- 2 carrots, peeled and sliced into thick rounds
- 2 parsnips, peeled and sliced into thick rounds
- 1 large sweet potato, peeled and sliced
- 2 star anise
- 1 sprig of rosemary
- 1 sprig of sage
- 2 tbsp of maple syrup
- salt and pepper
Vegan shortcrust pastry
- 250g of Doves Farm Organic Plain White Flour, plus extra for dusting
- 125g of vegan butter, chilled and cubed
- 1/2 tsp salt
- 4 tbsp of cold water
Method
Start by preparing the pastry. Rub together flour, vegan butter and salt until it resembles breadcrumbs. Gradually add the cold water and mix until a dough forms. Give the dough a gentle knead until smooth, then wrap and chill for 30 minutes
- 250g of Doves Farm Organic Plain White Flour, plus extra for dusting
- 125g of vegan butter, chilled and cubed
- 1/2 tsp salt
- 4 tbsp of cold water
Preheat the oven to 180°C
Heat the olive oil in a 25 cm ovenproof pan, add root vegetables, star anise, rosemary, sage and maple syrup. Cook for 20 minutes until browned and caramelised
- 2 tbsp of olive oil
- 2 carrots, peeled and sliced into thick rounds
- 2 parsnips, peeled and sliced into thick rounds
- 1 large sweet potato, peeled and sliced
- 2 star anise
- 1 sprig of rosemary
- 1 sprig of sage
- 2 tbsp of maple syrup
Roll out the pastry on a floured surface so that it’s just large enough to cover the pan
Place the pastry directly over the caramelised vegetables, tucking in the edges. Pierce the pastry all over with a fork
Bake for 25–30 minutes until golden. Rest for 5 minutes before flipping (taking care not to burn yourself on the pan or any juices) onto a plate
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
