A tarte tatin is a simple tart that is baked upside down ie with the pastry on top.
It is then turned out to reveal the dark, caramelised underbelly whilst the layers of the puff pastry compress into a crispy, golden disc.
More often served as a sweet, the most traditional filling being apples, we hope you like our savoury ‘spring’ version using fresh herbs and vegetables.
Spring Tarte Tatin – serves 4 with a little salad
1 tbsp raw sugar
1 tbsp apple cider vinegar
1 tbsp water
100g unsalted butter
zest of one lemon
1/2 cup dill sprigs
275g butter puff pastry – or 2 store-bought sheets.
1 bunch young asparagus – trimmed into 6cm spears
6 small zucchini flowers – halved lengthways, stamens removed
1 red onion – skinned and cut into about 12 wedges
Place the sugar, water and vinegar into a small saucepan. Simmer on high for a couple of minutes until syrupy. Add the lemon zest and half the butter. Set aside and keep warm.
Trim corners from the sheets of puff to make discs and stack one on top of the other. Refrigerate.
Pre-heat a fan forced oven to 180°c.
Use a 20cm oven-proof pan. Melt the remaining butter on a moderate heat. Add the onions and soften them on one side. Turn them over.
Carefully arrange the zucchini flowers and asparagus evenly around the pan. Drizzle all of the syrup over the vegetables as evenly as possible. Scatter the fresh dill leaves.
Remove the pastry from the fridge and place it over the vegetables. Tuck the edges in well. place in the oven for 30 – 35 minutes or until the pastry is dark golden brown.Use a thick, dry towel or oven mitt to remove the pan from the oven. Turn the tart out onto a large plate, pastry side down. Slide it onto a cutting board and slice to serve. Chef’s Notes
*Some well dressed peppery leaves – rocket and watercress for example, make a great accompaniment. Perhaps a few green olives or shaved parmesan also.
*I only used one sheet of pastry for mine. But it was really thick and very good quality. If you’re using regular supermarket variety, use two sheets. The brand used was Careme, it cost about 10 bucks for one 30cm square. Balls! Don’t tell my wife 🙂
*It may seem like a long time to cook these particular vegetables and normally I would agree. In this case though the caramelisation really adds to the effect and the lemon zest adds a great contrast.
*For safety, yours and others, when you remove a hot tray or pan from the oven, leaving a dry towel or mitt on the handle should signify that it is still very hot and hopefully prevent it being grabbed by bare hands. Ouch!