Sweet potato tarte tatin
Get more creative with your veggies and make them the star of the show at your next dinner. Try our Sweet potato tarte tatin.
PREP TIME 25 min, plus cooling |COOK TIME 1 hr 15 min |SERVES 6
INGREDIENTS
CARAMELISED ONIONS
- 20g butter
- 1 tbsp olive oil
- 4 onions, thinly sliced
- ¼ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
TARTE TATIN
- 20g butter
- 1 tbsp oil
- 1 tbsp honey
- 3 cloves garlic, thinly sliced thinly
- 1 tbsp thyme leaves, plus extra to serve
- 350g orange sweet potato, cut into 1cm slices
- 1 cup water
- 1 egg yolk
- 1 tbsp milk
- 1 roll frozen puff pastry, just thawed
- 100g feta
METHOD
CARAMELISED ONIONS
HEAT butter and oil in a large heavy-based frying pan over medium heat. Cook onion, stirring frequently, for 20 minutes or until very soft and golden.
ADD vinegar, honey and mustard; cook for a further 20 minutes over low heat or until caramelized and mixture has reduced. Season to taste.
TARTE TATIN
HEAT butter, oil and honey in a 30cm ovenproof frying pan over medium heat. Add garlic; cook, stirring, for 1 minute. Remove the pan from heat.
SPRINKLE thyme over the base of the pan. Pack sweet potato slices, in a single layer, on top; season. Pour half the water over the sweet potato. Return pan to heat; cook for 8 minutes or until the water evaporates. Add remaining water; cook for a further 8 minutes or until sweet potato slices are browned underneath. Remove pan from heat; cool for 5 minutes.
SPOON caramelised onion evenly over the sweet potato layer. Refrigerate until mixture has cooled completely.
PREHEAT the oven to 200°C.
ROLL the pastry. Trim the pastry into a circle a few centimeters larger than your pan. Place the pastry over the sweet potato and onion filling; fold, nip and tuck the pastry edges around the tart filling. Whisk egg yolk and milk together in a small bowl. Brush pastry with egg mixture and prick lightly with a fork.
BAKE tart for 20 minutes or until golden. Leave tart in the pan for 5 minutes.
SERVE
PLACEthe pan over medium heat for 30 seconds to loosen the base mixture; quickly turn the tart onto a wooden board or plate. Top with crumbled goat’s cheese and extra thyme.
TIP: To save some time, use caramelised onion marmalade instead of making your own caramelised onions. Bear in mind that it will be sweeter, so omit the honey in the tarte tatin.
Sweet potato tarte tatin
Ingredients
- CARAMELISED ONIONS
- 20g butter
- 1 tbsp olive oil
- 4 onions, thinly sliced
- ¼ cup balsamic vinegar
- 2 tbsp honey
- 1 tbsp Dijon mustard
- TARTE TATIN
- 20g butter
- 1 tbsp oil
- 1 tbsp honey
- 3 cloves garlic, thinly sliced thinly
- 1 tbsp thyme leaves, plus extra to serve
- 350g orange sweet potato, cut into 1cm slices
- 1 cup water
- 1 egg yolk
- 1 tbsp milk
- 1 roll frozen puff pastry, just thawed
- 100g feta
Instructions
For the caramelised onions
Heat butter and oil in a large heavy-based frying pan over medium heat. Cook onion, stirring frequently, for 20 minutes or until very soft and golden.
Add vinegar, honey and mustard; cook for a further 20 minutes over low heat or until caramelized and mixture has reduced. Season to taste.
For the tarte tatin
Heat butter, oil and honey in a 30cm ovenproof frying pan over medium heat. Add garlic; cook, stirring, for 1 minute. Remove the pan from heat.
Sprinkle thyme over the base of the pan. Pack sweet potato slices, in a single layer, on top; season. Pour half the water over the sweet potato. Return pan to heat; cook for 8 minutes or until the water evaporates. Add remaining water; cook for a further 8 minutes or until sweet potato slices are browned underneath. Remove pan from heat; cool for 5 minutes.
Spoon caramelised onion evenly over the sweet potato layer. Refrigerate until mixture has cooled completely.
Preheat the oven to 200°C.
Roll the pastry. Trim the pastry into a circle a few centimeters larger than your pan. Place the pastry over the sweet potato and onion filling; fold, nip and tuck the pastry edges around the tart filling. Whisk egg yolk and milk together in a small bowl. Brush pastry with egg mixture and prick lightly with a fork.
Bake tart for 20 minutes or until golden. Leave tart in the pan for 5 minutes.
To serve
Place the pan over medium heat for 30 seconds to loosen the base mixture; quickly turn the tart onto a wooden board or plate. Top with crumbled goat’s cheese and extra thyme.
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ALSO SEE: Slow- Cooker beef stroganoff
