Sunday, October 21, 2012

Roasted Vegetable Tart Tatin – lives up to its puff pastry potential...

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I was watching The Great British Bake Off the other evening and the overriding theme was a terror of soggy bottoms. They went on about it so much I began to wonder if the judges and contestants had each had a childhood filled with compulsory picnics on damp grass without the benefit of a ground sheet.
It turns out that the dread lay in the possibility of puff pastry not reaching its full airy potential. Oh the drama of it all!
And yet, as I prepared this roasted vegetable tatin, I too began to worry about stunting the growth of my puff pastry. Ripe juicy tomatoes, plump peppers – all that juice instead of spelling flavour, now just signalled certain disaster. There was nothing for it but to roast the bejaysus (technical term) out of the vegetables before they came anywhere near the pastry. The benefit of roasting the vegetables in advance is that it concentrates the flavour no end as well as driving out those potentially catastrophic juices.
War On Waste: Because this is cooked in two stages, you could pop the vegetables in to the oven with another dish and finish the tart the next day, or you could cook something else in the oven while the vegetables are cooling (This is what I did, making this banana bread - with walnuts instead of coconut)– WOW is about energy efficiency too.
 
For 1 savoury tarte tatin you will need...
... to preheat the oven to 180
°C


4 tablespoons extra virgin olive oil
4 medium tomatoes (about the side of a tennis ball), halved across the waist
4 small bell peppers (again, think tennis ball), halved top to bottom, seeds removed
2 onions (yep, tennis ball), peeled, leaving the root intact, then sliced into 4 wedges through the root
1 fat clove of garlic, grated
½ teaspoon dried basil
Salt and freshly ground pepper to taste

1 x 250g ready-rolled puff pastry sheet 

Fresh basil, parsley or mint leaves to garnish 

1                    Put the olive oil into a medium roasting tin and add the prepared vegetables. Dot with grated garlic and sprinkle with the dried basil, salt and pepper. Roast in the preheated oven for about 30 minutes, or until the edges of the vegetables start to brown. Remove and leave to cool.
2                    Line an 22cm (9”) round cake tin with parchment paper (this stops the vegetables sticking)
3                    Pack the cooled roasted vegetables snugly into the cake tin in one layer, bearing in mind that you’ll be inverting it to serve, so best side down...
4                    Cut the pastry sheet to fit neatly over the top of the tin. Place on top of the vegetable layer and transfer to the preheated oven.
5                    Bake for about 30 minutes (again in a preheated oven at 180°C) or until the pastry is golden and risen. Leave to cool for about 10 minutes before carefully inverting onto a serving plate. Scatter with fresh basil, parsley or mint leaves. 

Note: Although this tart didn’t hang about long enough to get a soggy bottom, I suspect that the juices would leak into the pastry by the following day so feed this to a hungry appreciative crowd who will demolish it before it has time to disgrace you.
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15 comments:

Spicie Foodie said...

Hi Hester,

Wow, I'm really loving this recipe. Roasted vegetables are the best. I could serve this with some soup or salad -yum! And yay for no soggy bottom;)

Maureen | Orgasmic Chef said...

Hester, this would make me sublimely happy if it was sitting in front of me right now. It's 1pm and I haven't eaten thing all day. There is nothing better than roasted veggies unless you add pastry. :)

Nami | Just One Cookbook said...

How gorgeous and I love the color of this tatin! Roasted veggies are wonderful and it looks great to serve to a guest or bring it to a party. Very lovely dish, Hester!

Guru Uru said...

How gorgeous does this look my friend, I simply love the stunning colours :D

Cheers
CCU

Magnolia Verandah said...

NOthing like a firm bottom. Beautiful colours too!

Vanessa @ Cakes and Teacups said...

I remember that episode. Your's looks good. Tart tatin are one of those must try to create list. : )

Jill Colonna said...

Love it, or I should perhaps say WOW! Beautifully executed, Hester. I've never watched the British Bake Off - and nothing like it come to France yet but it sounds fun. Soggy bottoms and picnics? Oh, the old days in Scotland! Too funny. This certainly didn't have one, for sure.

peachkins said...

This tarte tatin looks so festive and so gorgeous!!

Mother Rimmy said...

I love your war on waste. This is definitely a company impressive recipe!

Andrea_TheKitchenLioness said...

Hester, I really like the idea of a savoury Tarte Tatin with vegetables. And the oven-roasting method really intensifies the flavors of the veggies even more. And, of course, your Tartin makes for a very pretty presentation!

wok with ray said...

Roasted veggies are always delicious and I think it's one of the best way to cook them. I love the vibrant colors of the tatin. Have a wonderful mid-week, Hester!

Cucina49 said...

Wow, that is just stunning. So colorful that it makes me feel like summer is still here--that is, if I ignore the 15-degree temperature.

Anne@FromMySweetHeart said...

I love this Hester! Actually all summer I was meaning to make a tomato tartin, I just never got around to it. I think I will shoot for doing this with some fall veggies. I'll just have to remember that 'bejaysus' technique! ;-}

Gabriel Connon said...

Just seeing this post makes me so hungry! I love the color, and I'm sure it tastes delicious. Earlier I was supposed to make something like this but there was a leak in my kitchen, so I immediately had plumbing services. They're still fixing it though.

Lydia D. Branch said...

Who says eating veggies are boring? Not with this healthy tart. This will help me with my veggie cravings.