Savoury Tarte Tatin

Those vegan days. We look back at them with such fondness. Which is why we have made this DELIGHT.

A savoury tarte tatin with flaky puff pastry. Instead of boring and sickly caramel apple, our tarts pack a punch: Garlicky pesto, tomato and courgette; Salty tapenade and sweet roasted peppers.

Perfect for a picnic with friends (or alone!) as part of a spread or for a light supper with salad.

Pesto, Tomato and Courgette Tarte Tatin

Ingredients

375g pre rolled puff pastry, halved

1 clove of garlic, minced

Sprig of thyme

Olive Oil

5 baby courgettes, halved lengthways and griddled

1 tomato, sliced

Pesto, homemade or shop bought

Almond milk, for glazing

Chilli, to garnish (optional)

Method

Preheat the oven to 220 C.

Use an 8 inch sized cake tin to cut a circle out of the pastry.

Liberally spread the pastry with pesto.

Put the pastry to one side.

Place some baking parchment in the tin.

Drizzle on some olive oil and scatter over the garlic and thyme.

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Now arrange the courgette and tomatoes into the cake tin. Remember you will turn the tarte upside down so whatever is on the bottom will become the top so arrange it nicely!

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Place the circle of pastry, pesto side down, on top of the vegetables.

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Glaze the top with the almond milk.

Bake in the oven for 20 minutes until the pastry in brown.

Leave to cool for 5 minutes and then carefully turn out the tarte upside down onto a board and peel off the baking paper.

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Garnish with some more pesto and chilli if you like.

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Tapenade and Roasted Pepper Tarte Tatin

Ingredients

375g pre rolled puff pastry, halved

1 clove of garlic, minced

Sprig of thyme

Olive Oil

Roasted, peeled and deseeded peppers (we did our own but you can buy these in a jar)

Tapenade, homemade or shop bought

Olives, to garnish

Garlic cress, to garnish (optional)

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Method

Preheat the oven to 220 C.

Use an 8 inch sized cake tin to cut a circle out of the pastry.

Liberally spread the pastry with tapenade.

Put the pastry to one side.

Place some baking parchment in the tin.

Drizzle on some olive oil and scatter over the garlic and thyme.

Now arrange the peppers into the cake tin. Remember you will turn the tarte upside down so whatever is on the bottom will become the top so arrange it nicely – we’ve gone for red and yellow peppers arranged alternatively!

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Place the circle of pastry, tapenade side down, on top of the peppers.

Glaze the top with the almond milk.

Bake in the oven for 20 minutes until the pastry in brown.

Leave to cool for 5 minutes and then carefully turn out the tarte upside down onto a board and peel off the baking paper.

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Garnish with olives and garlic chives.

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