This is a savoury version of the traditional apple-based French Tarte Tatin - a vegetable pie turned upside down to reveal caramelized roasted vegetables. A delicious alternative to the duck for vegetarians.
Serves 6
Ingredients
4 onions, peeled and quartered
125g butter
50g dark brown sugar
8 medium sized carrots, cut into wedges
6 medium sized sweet potatoes, cut into wedges
6 tomatoes cut into halves
3 teaspoons ground cumin
salt and freshly ground black pepper
225ml red wine vinegar
bunch fresh thyme
300g puff pastry (ready made)
Method
1. Preheat oven to 220ºC.
2. Fry the onions in 85g butter and all of the sugar in an oven-proof frying pan or skillet.
3. Steam the sweet potatoes and carrots for 10 minutes.
4. Add to the onions, along with the tomatoes.
5. Stir to distribute the vegetables evenly.
6. Add the cumin, salt and pepper, 150ml vinegar and thyme.
7. Cover with tin foil and cook in a preheated oven at 220ºC for 1 hour.
8. Roll out the pastry on a floured board to a thickness of 5mm and cut out a circle roughly the same size as the top of the frying pan.
9. Place in the fridge for half an hour to settle.
10.Remove the vegetables from The oven and cook over a high heat on top of the stove until liquid is reduced and syrupy.
11.Place the pastry over the vegetables and return to the oven for 35 minutes until the pastry turns golden.
12.Heat the remaining butter and vinegar and boil until syrupy.
13.Turn the frying pan upside down onto a serving plate and brush the vegetables with the glaze.
