I have a confession to make… I am obsessed with tart tatin! I cannot get enough of them. It all started from when we were little and our mom would make these caramelized delicious upside down rustic apple pies. Seriously, there is something so fantastically tasty and satisfying about them, that cannot be replicated in any other apple pie, or dessert for that matter. It is not a dainty dessert, it is roughly chopped fruit caramelized in a pan with some sugar and butter, topped with puff pastry and baked in the same pan until golden. When it is turned over, what ensues is a layer of tender apples and pastry perfectly covered in an amber crispy indulgent caramel. Drooling yet??
Well, I have been thinking for a while about what would make for a great salty version of this glorious dessert. Caramelized onions? Roasted peppers? Eggplants? Mushrooms? We had bought a couple pumpkins for Halloween, and I had to do something with the last remaining one. I could not bare to make one more batch of pumpkin soup. I could not bother to make pumpkin bread or risotto, I wanted something that would really celebrate its delicate and sweet flavours… and then I was struck with the idea! PUMPKIN TARTE TATIN!!!
So, my search started… googling, googling and I landed on this recipe for “Pumpkin Tarte Tatin with Caramelized Onions”, which quite frankly sounded fabulous. So taking that recipe as my base, I adapted, adjusted and tweaked until I had it. Needless to say, look out for wayyyy more salty tarte tatins!! OH MAN!!!
- 1 sheet puff pastry
- 1 small whole camembert
- 1 pumpkin (25cm/10in in diameter), sliced fairly thin in a half moon shapes
- 1 small bunch of fresh rosemary leaves
- 2 onions, sliced in thin rings
- 2 cloves garlic, finely sliced
- ½ cup balsamic vinegar
- 1 tbsp olive oil
- 3 tbsp butter
- ¼ cup brown sugar
- Preheat the oven to 180˚C.
- Arrange pumpkins in a single layer on a cookie sheet. Brush with olive oil and sprinkle with 1 tbsp brown sugar, salt, pepper, and 20-25 rosemary leaves(separated from the branch). Roast for 20 minutes until tender and nicely roasted.
- In the meantime, place the tart tatin pan on stove, over medium heat add a tbsp of olive oil. When the oil is warm, add the onion and garlic and start to cook. When they are starting to wilt, add 1 tbsp of brown sugar and 1 tbsp of balsamic vinegar.
- Turn down the heat, and slowly cook the onion until soft and caramelized.
- Remove the onions, placing them in a small bowl, keeping the juices in the pan.
- In the same pan, melt 2 tbsp butter. Add 2 tbsp of sugar and the remaining balsamic vinegar. Let the mixture reduce over low heat, until it reaches a syrup consistency.
- Pour out the syrup in a small bowl.
- Lay a thin and lacy layer of caramelized onions on the very bottom of the pan.
- Carefully place the pumpkin moons one at a time, so that they form a neat and perfect circle.
- Once you have squeezed in all pumpkin pieces, spread more caramelized onions(keeping a few for decoration later), and sprinkle over with roasted rosemary from the baking tray. Add plenty of salt and pepper and pour the syrup over carefully.
- Unroll your puff pastry sheet, do not roll out, as you will damage the wonderful flakes of the puff pastry. Cut out the shape of your pan and carefully lay it over the pumpkin and onions. Ensure to tuck in the sides to absorb all the lovely caramely- balsamic flavours.
- Bake for about 20 minutes, until the pastry is golden.
- Turn out onto a plate that is bigger than your pan, so that you can capture any/all the remaining juices.
- Quickly cut up your camember and place on top of your tart, carefully place the remaining caramlized onions on top of each camambert piece.
- DEVOUR IMMEDIATELY!
What have you been cooking lately?