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Pumpkin & red onion tarte tatin
Pumpkin & red onion tarte tatin
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Prep Time:
20 minutes
Cook Time:
60 minutes
Total Time:
80 minutes
Elevate roasted veggies with this savory French dessert tart.
Ingredients:
  • 1/2 (about 1kg) Kent pumpkin, peeled, seeded, cut into 2.5cm-thick wedges
  • 3 small red onions, unpeeled, quartered
  • 1 garlic head, cloves separated, unpeeled
  • Olive oil spray
  • 100g (1/2 cup, firmly packed) brown sugar
  • 60ml (1/4 cup) white balsamic vinegar
  • 12 sprigs fresh thyme
  • 2 sheets frozen puff pastry, just thawed
  • Fresh thyme sprigs, extra, to serve
  • Baby rocket leaves, to serve
Instructions:
  • Preheat your oven to 200°C. Line a baking tray with parchment paper. Distribute pumpkin, onion, and garlic evenly on the tray. Give them a quick spray of oil and season with salt and pepper. Roast in the oven for about 1 hour until they are tender. Allow them to cool slightly before using.
  • In a saucepan over low heat, gently cook sugar and vinegar, stirring occasionally, until sugar dissolves, about 5 minutes. Pour this mixture into a 28cm round cake pan. Add thyme to the pan, then layer the pumpkin on the bottom. Peel the onion and garlic, and place them around the pumpkin.
  • Preheat your oven to 220°C. Slice each pastry sheet in half to create 4 triangles. Lay them over the vegetables, folding any extra back. Bake for 35-40 minutes or until the pastry turns golden. Let it cool briefly, then carefully transfer to a serving platter. Garnish with extra thyme and rocket, and finish with a drizzle of pan juices.

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