Vegetable Tarte Tatin

     So, because I am a student and have very little else to do with my time I was watching Michel Roux Jnr on his new Food and Drink programme (Mondays at 8.30 on BBC 2) and was inspired to make this recipe which is a bit of a variation on the Fennel and Onion tart he made.

Ingredients (for one) :

• 1 red onion
• 1/4 Aubergine
• 5 plum tomatoes
• ready made puff pastry
• dried chilli
• 20g caster sugar
• 1 tbsp water
• splash of balsamic vinegar

How to make:

1. Drizzle the thickly sliced onion, aubergine and tomatoes in oil and season plus add a splash of balsamic vinegar. Bake for 20-30 mins at 180 degrees until soft.
2. Cut a circle of pastry big enough to cover the bottom of your oven proof pan/saucepan.
3. Place water and sugar in the same pan which you have measured the pastry for and put on a high heat (trying not to stir) until golden brown.
4. Place vegetables in the golden brown caramel mixture.
5. Cover with pastry, tucking in the sides and pierce the pastry all over.
6. Bake for 20-30 mins until the pastry is risen and golden brown.
7. Turn out of the pan and serve with salad.

The finished Tarte Tatin

Season veg before roasting

Place veg in the caramel

 

 

Enjoy xx