Origin of dish:
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Type of cooking:
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.