This is a roast vegetable tarte tatin free form tart. So…funny story with this one. I bought some lovely pastry at the shops, but the packaging was completely in French. I don’t know why but I just assumed it was puff pastry, so I got all excited and thought I’d try making a tarte tatin for the first time.
I clearly wasn’t really paying enough attention and I guess I was distracted by taking photos and notes for the blog, so I didn’t even notice that it was actually short crust pastry until about half way through cooking it.
So instead, I bring you a free form roast vegetable tart! The classic tarte tatin was apparently created by accident so it’s quite funny that I accidentally made a free form tart while trying to make a tarte tatin.
I’m a big fan of making last minute adaptations or changes in the kitchen and sometimes these can lead to better dishes. I first came up with the idea of making salmon skin crisps when I was cooking a piece of salmon and the skin came off as I turned it. I cooked the rest of it by itself and it crisped up really well. This spiced chicken was my attempt at Tandoori. It wasn’t quite a Tandoori but it still tasted great. So don’t be disappointed if you are trying to make something and it doesn’t turn out quite right. If it still tastes good, just rename it! It makes you feel much better about it, trust me :)
I assure you, despite its accidental creation, this is an absolutely lovely roast vegetable tart that would make a great light lunch. We served slices of it with some roast chicken for dinner, which was also great and was a bit of a twist on roast chook and veg.
You could use any roast vegetable for this. I used pumpkin, parsnip, onion and thyme but potato and carrots would also be great. You could also just use leftover roast vegetables. Just cut out the first part of the roasting process but heat them up a little before placing into the frying pan and covering with the pastry.
Leave some of the root intact when cutting the onions into wedges. This will help keep them from falling apart too much during the roasting process.
Try and cut the parsnip and pumpkin to similar sizes so that they roast evenly.
The small drizzle of balsamic glaze will add a sweet and sharp element. If you don’t have any balsamic glaze, just reduce some normal balsamic vinegar in a small saucepan until it’s thick.
It really was completely in French.
Pinch the edges of the pastry and tuck it under the edge of the roasted vegetables, kind of like you would do if you thought you were making a tarte tatin at the time *ahem*
Slice into wedges and drizzle a little more balsamic glaze over it. Yum!
Free Form Roast Vegetable Tart
Ingredients – Makes 1 tart, which will serve 5-6 as a light meal
- 1½ cups of peeled and roughly chopped parsnip
- 1½ cups of peeled and roughly chopped pumpkin
- 1 small red onion, peeled and cut into wedges with some of the root intact
- 2 tbs olive oil
- Packaged shortcrust pastry
- 1 tbs fresh thyme leaves
- 1 tbs balsamic vinegar glaze plus extra for garnish
- rocket leaves to garnish
- Preheat the oven to 180°C and line a tray with baking paper.
- Toss the vegetables in the olive oil with a pinch of salt and freshly cracked pepper.
- Roast the vegetables in the oven for 30 minutes or until they are just starting to soften and caramelise.
- Take the pastry out of the fridge around 10 minutes before you plan to use it.
- After the vegetables have completed their initial roasting, take them out of the oven and transfer them into an oven safe frying pan. Sprinkle the thyme over them and drizzle the balsamic glaze over them.
- Cut the pastry into a circle that is about 2cm larger in diameter than the base of the frying pan.
- Place the pastry on top of the vegetables and pinch and tuck the sides of it into the pan and slightly under the vegetables that are on the edge.
- Place back into the oven for another 30 minutes or until the pastry is golden on top and cooked through.
- To serve, invert the tart onto a serving plate. The easiest way to do this is by placing a plate or a chopping board on top of the frying pan and then turning the whole thing upside down. The tart will fall out onto the plate. If any vegetables are left in the pan, just lift them out and place them back into the tart.
- Garnish with rocket and a little more drizzled balsamic vinegar glaze. Serve sliced into wedges either hot or at room temperature. Best eaten on the same day as made.