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Pumpkin and caramelised shallot tarte tatin

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Origin of dish:  UK
Type of cooking:  Oven
 
Preparation time: 15 minutes
Cooking time: 25 minutes
 
Ingredients (serves 8):


Method:

1. Preheat the oven to 180°C/gas mark 4. Put the shallots in a deep baking tray. Scatter them with half the oil, the balsamic vinegar and brown
sugar and season with salt and pepper; mix well.

2. Cover the tray with foil and bake for 30 minutes. Then remove the foil and bake them for
another 5 minutes. Allow them to cool down.
While the shallots are cooking, place the diced pumpkin and the rest of the oil and some salt and pepper in another baking tray and cover that
with foil too.

3. Put it in the oven as well, and bake for 20 minutes. Allow the pumpkin to cool down. You will need 8 tatin pans or a large Yorkshire pudding tray (one which is shallow and wide). Lightly flour a clean surface and roll out the puff pastry to 5mm thick.

4. Cut out 8 circles to fit in the tatin pans or a line the depressions of the Yorkshire pudding tray. Cut the butter into 8 pieces and put one piece in each pan. Put the caramelized shallots on top, follow them with the roasted pumpkin and finally cover with the puff pastry. Then brush the beaten egg over the top of the pastry to stop it burning.

5. Bake in the oven for 25 minutes; turn them upside-down to serve, accompanied by some rocket with shaved parmesan-style vegetarian cheese scattered on top.
Advice: To make this dish a little more sophisticated we suggest making some goat’s cheese and basil pesto quenelles which can be served on top of
the tartes tatins and then drizzled with red pepper sauce (page 3). To make the quenelles blend 160g goat’s cheese log, 4 tsps basil pesto and one clove of garlic together in a food processor for 2 minutes. Using two teaspoons shape the quenelles and then gently
place them on top of the tartes tatins.

User comments

 
another free recipe every day






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