Roast Roots Tarte Tatin with Sage & Onion Butter
By Good FoodCook up a roasty festive feast. This root vegetable tarte tatin is the perfect winter warmer. With crispy pastry and a sweet and tangy filling, it’s sure to be a hit with the whole family.Time and servings
Ingredients
10 total- 1-2 Morrisons Carrots (around 300g), sliced into rounds
- 1 parsnip (around 225g), sliced into rounds
- ½ swede (around 250g), halved lengthways then sliced
- 150g brussels sprouts halved
- 500g block puff pastry
- 75g butter
- 3 tbsp apple cider vinegar
- 2 tbsp sugar
- 1 red onion sliced
- handful of sage leaves sliced
Method
4 stepsStep 1
Put the Morrisons Carrots, parsnips and swede in a pan of salted water set over a medium heat and bring to the boil. Reduce the heat to a simmer and cook for 8 mins until starting to soften, then add the sprouts and cook for 3-5 mins more until the carrots and parsnips are tender. Drain and transfer to a bowl of iced water. Leave to cool for 5 mins, then drain and leave to dry on a clean tea towel.
Step 2
Meanwhile, roll the pastry out to a ½cm thickness, then cut out a 30cm circle. (You can use a large frying pan as a template, if needed.) Set aside in the fridge to chill.
Step 3
Heat the oven to 200C/180C fan/gas 6. Heat the butter, vinegar and sugar in a 26-28cm ovenproof frying pan over a medium-low heat and, once the butter is sizzling, cook the red onion with the sage for 8-10 mins until starting to soften and brown. Remove from the heat and add the cooked veg to the pan in a layer on top of the red onions.
Step 4
Lay the chilled pastry circle on top of the veg, tucking it in around the edge to enclose the veg. Bake for 30-40 mins until the pastry is golden and puffed up. Carefully invert onto a plate, then cool slightly before serving warm.