Preparation time is 20minutes
Cook time is 55minutes
Total time is 1hours 15minutes
Serve is for 4 people
Difficulty level: 2 out of 4
8 Ingredients
Number of servings
4
- 400grams root vegetables, cut into 1cm-thick slicesingredient tipTipWe used carrot, sweet potato, red onion and fennel. Remember to reserve the fennel fronds for garnishing.
- 2 dried bay leaves
- 2 sheets Woolworths puff pastry, partially thawed
- 1tablespoons plain flour, for dusting
- 1/2 cup caster sugar
- 1/4 cup white wine vinegar
- 50grams Woolworths unsalted butter
- 50grams Danish-style feta, crumbled
Nutrition per serving
2340kJ / 560Cal
2340 Kilojoules or 560 Calories
27% of daily energy intake*
Protein
9.0grams
Fat
26.2grams
Carbs
71.8grams
Sugars
33.5grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Description
Caramelised vegetables create a stunning mosaic in this savoury tarte tatin. This impressive pastry is the most delicious way to use leftover veggies.
Method
Step 1 of 5
Preheat oven to 200°C/180°C fan-forced. Line a baking tray with baking paper.
Step 2 of 5
Place vegetables and bay leaves in a large heatproof bowl. Pour over enough boiling water to cover. Stand for 10 minutes or until vegetables soften slightly. Drain.
Step 3 of 5
Meanwhile, place pastry sheets on top of each other. On a lightly floured surface, roll pastry until large enough to cover top of a 28cm (base) ovenproof frying pan. Transfer pastry to tray, then refrigerate until required.
Step 4 of 5
Combine sugar and 1/4 cup water in ovenproof frying pan over medium heat, stirring, until sugar has dissolved. Bring to the boil and cook, without stirring, for 6 minutes or until golden brown. Set aside for 2 minutes or until bubbles subside. Stir in vinegar and butter. Return to the boil over high heat. Remove pan from heat.
Step 5 of 5
Arrange vegetables over caramel in pan (vegetables will need to be tightly packed). Lay pastry over vegetables, tucking edges into pan. Bake for 40 minutes or until pastry is golden and caramel is bubbling around edges. Stand in pan for 5 minutes, then invert onto a plate. Serve scattered with feta and fennel fronds.
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