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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Need
- 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
Do
- 1
Preheat oven to 200°C. Line an oven tray with baking paper.
- 2
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.
- 3
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.
- 4
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!
- 5
Roll out the puff pastry slightly bigger than your pan and place on top, tucking in the edges. Pierce the pastry a few times.
- 6
Bake for 25-30 minutes, until pastry is cooked. Let sit for 5 minutes before turning out quickly onto a serving platter.
- 7
Serve with rocket and fresh sage leaves. We also think a little crumbled feta would be amazing on this!
