Butternut Squash And Sweet Potato Tarte Tatin Recipe

A crusty puff pastry tops caramelized apples in butter and sugar in tarte tatin, a French upside-down pastry. This pastry is baked until golden brown and flipped before serving to reveal the tender, glazed apples. 

Direction

Heat oven to 400 F. Peel and slice sweet potatoes, purple potatoes, and squash into thin rounds with a sharp knife or mandoline. 

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1

The mixture should simmer over medium heat. Simmer until the vinegar mixture reduces to syrup, about 5 minutes. 

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2

Thyme sprigs should be discarded afterward. Fill a springform pan with caramel, covering the bottom. 

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3

Salt the vegetable layer. Sprinkle all-purpose flour on a clean surface. Roll out the thawed puff pastry to cover the springform pan. 

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4

To make a circle, place the pan on the dough and trim around it. Gently place puff pastry over vegetables and tuck the edges to form a crust.

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5

Bake for 20 minutes under foil. Take off the foil and bake for 20 more minutes until the puff pastry is golden brown and the vegetables are tender. 

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6

The tarte should cool for a few minutes before removing the springform pan ring. Put a large serving plate on top of the pan carefully. 

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7

 Your caramelized root vegetable tarte tatin is revealed when the springform pan base is gently removed.

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8

– 2 Japanese sweet potatoe

– 2 orange sweet potatoe

– 2 purple potatoe – 1 small butternut squash or 2 small honeynut squash

Roasted Butternut Squash Sichuan Stir-Fry Recipe 

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