Spiced Squash and Sweet Potato Tarte Tatin

4.00 (3)
⏱ 85 mins 🍽 Serves 4 🌶 british ✅ More effort 🏷 Main course

This impressive vegetarian tarte tatin makes a wonderful centrepiece for a meal. Chunks of squash and sweet potato are parboiled, then tossed in a fragrant, spiced onion and tomato mixture. Encased in golden puff pastry and baked until crisp, it's a dish that will delight everyone at the table. It serves four people and takes roughly 85 minutes from start to finish.

Spiced Squash and Sweet Potato Tarte Tatin

Ingredients

  • 1 medium butternut or acorn squash weighing about 500-600g/1lb 2oz-1lb 5oz
  • 450-500g/1lb-1lb 2oz sweet potatoes peeled
  • 2 red onions peeled
  • 50g butter
  • 1 tbsp olive oil
  • 3 large garlic cloves bashed and finely chopped
  • 1/2 tsp ground coriander
  • 1/2 tsp ground cumin
  • 1/4 tsp chilli powder
  • 6 medium-size vine tomatoes halved horizontally
  • 1 1/2 tsp kalonji
  • 375g packet ready-rolled puff pastry
  • 1 small egg beaten with 1tbsp cold water

Method

  1. Bring a large saucepan of water to the boil. Quarter the squash, then peel and deseed each piece. Cut the squash and peeled sweet potatoes into large chunks. Add the chunks to the boiling water, cover the pan, and return to the boil. Cook for 5 minutes or until just tender, then drain and allow to cool.
  2. Slice each onion into six wedges, keeping a little root attached. Place a large, non-stick, ovenproof frying pan (about 30cm/12in) over a medium-high flame. Heat the butter and oil, then add the onions and fry for 4-5 minutes, stirring frequently, until nicely coloured.
  3. Maintaining the heat, add the garlic and fry for 1 minute, stirring constantly. Stir in the ground coriander, cumin and chilli powder and fry for a scant minute. Place the tomato halves cut side down in the pan and fry for 1 minute.
  4. Take the pan off the heat and gently stir in the kalonji seeds. Add the cooled squash and sweet potato chunks. Using two spatulas, carefully toss everything until well coated in the spiced fat. Season, then set aside to cool.
  5. Roll the pastry so its shorter sides measure 30cm/12in. Drape it over the vegetables in the pan. Trim the pastry tightly around the pan's edge with a knife, discarding the trimmings. Refrigerate the whole pan for at least 30 minutes.
  6. Heat the oven to 220C/Gas 7/fan 200C. Brush the pastry with the egg wash. Place the pan on the middle oven shelf and cook for about 25 minutes. Check after 12-13 minutes. if the pastry is browning too fast, reduce the heat by 10 degrees. It is ready when the juices bubble and the pastry is dark golden-brown.
  7. Using a thick oven cloth, remove the pan and keep the cloth wrapped around the handle. To serve, invert a large flat plate over the pan and carefully tip the tart out onto it. Alternatively, you can serve it directly from the pan.

Nutrition (per serving)

Calories682 kcal
Fat38 g
Saturates8 g
Carbs78 g
Fibre7 g
Protein12 g
Sodium480 mg
Salt1 g

Recipe details

Skill levelMore effort
CategoryMain course
Cuisinebritish
DietVegetarian