Pumpkin and Red Onion Tarte Tatin
OK, so what's not to love about a slightly sweet and sticky roasted pumpkin tart? Not much in our book! Add the roasted red onion, some sage and well, that to die for pastry and seriously...there isn't a lot that can beat that.
If you are on a pumpkin kick like we are, (we have never been off it to be fair) then this tart is just what the vegetarian doctor ordered. Perfect for a weekend lunch with a huge crispy greens salad such as we have suggested, good friends and some white wine. You are welcome my lovelies. SO good.
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- 850 Grams kent pumpkin, peeled, cut into thin wedges
- pink salt flakes and pepper to taste BUY
- 30 Grams Extra Virgin Olive Oil (EVOO) BUY
- 3 red onion peeled and quartered
- 30 Grams brown sugar
- 30 Grams balsamic vinegar
- 1 Handful sage leaves, reserve some for garnish
- 1 Batch Puff Pastry ready to roll Recipe
- 100 Grams rocket leaves, to serve
Preheat oven to 200°C. Line an oven tray with baking paper.
Place pumpkin wedges on prepared tray, season with salt and pepper and drizzle with EVOO. Bake for 20 minutes, then add onion and bake for a further 20 minutes.
Place sugar and balsamic vinegar into an oven proof pan/dish (cast iron if you have it) cook, stirring until the sugar has melted over a low heat.
Place sage leaves into pan and top with baked pumpkin and onion. Be as neat as you can as this is the top of your tart!
Roll out the puff pastry slightly bigger than your pan and place on top, tucking in the edges. Pierce the pastry a few times.
Bake for 25-30 minutes, until pastry is cooked. Let sit for 5 minutes before turning out quickly onto a serving platter.
Serve with rocket and fresh sage leaves. We also think a little crumbled feta would be amazing on this!
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