Description
A delightful gluten free vegetable Tarte Tatin featuring caramelized root vegetables, crispy pancetta, and a golden puff pastry crust, perfect for using up leftover roasted vegetables from a Sunday roast or holiday dinners.
Ingredients
Scale
Pastry
- 1 batch gluten free puff pastry
Vegetable and Topping Mixture
- 2 red onions, cut into 8 wedges each
- 65g diced pancetta
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 400g leftover roasted vegetables (carrots, parsnips, pumpkin, squash)
- Sprigs fresh thyme (leaves only)
Instructions
- Prepare Pastry: Make the gluten free puff pastry according to your recipe and chill it for at least an hour before starting the Tarte Tatin.
- Preheat Oven and Start Cooking Onions: Preheat your oven to 200°C (fan 180°C / Gas Mark 6). Pour a little olive oil into a 24cm ovenproof frying pan and place it over medium heat. Once hot, add the red onion wedges and fry for about 5 minutes until softened.
- Add Pancetta: Add the diced pancetta to the pan and continue frying for another 2-3 minutes until the pancetta is crispy and golden.
- Add Honey, Vinegar, and Roasted Vegetables: Pour in the honey and balsamic vinegar, stirring well to combine. Then add the leftover roasted vegetables to the pan, stirring until everything is evenly coated and glossy. Remove the pan from heat and sprinkle fresh thyme leaves over the vegetable mixture, ensuring the vegetables are spread out in a single layer.
- Roll Out Pastry: Remove the chilled puff pastry from the fridge and roll it out into a square about 7-8mm thick, large enough to cover the frying pan completely.
- Assemble Tarte Tatin: Working quickly, carefully lay the rolled pastry over the vegetable mixture in the pan. Use a knife to trim the edges so the pastry fits snugly over the pan.
- Bake: Place the pan in the preheated oven and bake for 30 minutes, or until the pastry is golden and puffed.
- Rest and Invert: Remove the pan from the oven and allow it to rest for 5-10 minutes. Then place a large plate or board over the pan and carefully flip it over to invert the Tarte Tatin, unmolding the caramelized vegetables on top of the pastry crust.
- Serve: Sprinkle extra thyme leaves over the top and serve hot or cold as desired.
Notes
- This gluten free puff pastry Tarte Tatin is an excellent way to repurpose leftover vegetables from roasts or holiday meals.
- Caramelizing the vegetables with pancetta, honey, and balsamic vinegar creates a rich, flavorful topping.
- Ensure the puff pastry is chilled well before baking to achieve a crisp and flaky crust.
- Be cautious when flipping the pan after baking, as the pan and contents will be hot and may be sticky.
Nutrition
- Serving Size: 1 slice
- Calories: 240
- Sugar: 10g
- Sodium: 53mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 23g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 12mg
