Roast Vegetable Tart Tatin
A super scrumptious way to serve roast vegetables!
- Serves: 10-12 |
- Difficulty: a little effort
- Prep Time : 35 mins |
- Cook Time : 1:45 hours
4 red onions, peeled and quartered
125 g butter
50 g treacle sugar
4 medium carrots, cut into chunks
1 large sweet potatoe, cut into chunks
500 g vine tomatoes
1 Tsp ground cumin
salt and freshly milled black pepper
200 ml Verjuice
bunch fresh rosemary
500 g puff pastry (ready-made)
Preheat the oven to 200 °C.
Fry the onions in the butter and the treacle sugar in an ovenproof frying pan or skillet. Steam the sweet potatoes and carrots for 10 minutes. Add the sweet potatoes, carrots and tomatoes to the onions. Distribute the vegetables evenly. Add the cumin, salt and pepper, Verjuice and the rosemary. Cook uncovered in a preheated oven at 200ºC for 1 hour.
Remove the vegetables from the oven the liquid should now have reduced and be sticky and syrupy.
Roll out the pastry and place it over the vegetables. Cut to fit the top of the pan, leaving about 1 cm extra around the sides. Return the pan to the oven for 35 minutes until the pastry turns golden brown.
Turn the frying pan upside down onto a serving plate.