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Roast Vegetables Tarte Tatin

Preparing time: 30 min Bake time: 20 min
Ingredients Method
2 new carrots
1 new parsley root
2 chicories
1 large onion
1 green or red chilli
Prepare the vegetable for roastingSlice the green chilli
Preheat the oven to 220ºC/ Gas Mark 7/ Fan 200ºC. Prepare the vegetables: cut the carrot and parsley root into 3-4 cm pieces, peel the onion and roughly cut into bits of the same size as the root veggies. Slice the green chilli pepper. Trim the chicory and separate the leaves.
2 tbsp olive oil
Salt and black pepper
Transfer the veggies on a baking sheetAdd saltSeason with black pepperDrizzle with oil
Transfer the vegetables to the baking sheet, drizzle with the olive oil, season with salt and pepper and roast for 10 minutes. They should be tender and partly cooked.
2 tbsp unsalted butter
1 tsp sugar
1 spring of thyme only leaves
Transfer the vegetables to the panAdd thyme leaves
Melt the butter in a 20 cm cast iron pan or other ovenproof pan and sprinkle the sugar.. Transfer the roasted vegetables and pack them tightly. Add chopped chilli pepper and thyme leaves. 
 200 g rough puff pastry or store-bought good quality puff pastry
Roll out the pastry to 3 mm thickCut out the pastry circleRoll the pastry over the veggiesTuck the pastry around
Roll out the pastry to 3-4 mm thick and cut out the circle bigger than the size of the pan. Place the pastry over the vegetables and tuck it around the pan. 
Make holes in the pastryBaked Tarte Tatin Make a few holes in the pastry with the knife. Bake the Tarte for 20 minutes in the oven at 220ºC. Remove the tart from the oven, leave a few minutes to cool and turn over. Serve warm.

Roast Vegetable Tarte Tatin Polly Eats LondonVegetablesRoast Vegetables Tarte Tatin Polly Eats London

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