Fermented Vegetable Tarte Tatin
This savory tarte tatin elevates the traditional French recipe with a layer of fermented root vegetables, celebrating the depth of flavor brought by fermentation. Serve this warm tart with a crisp green salad for a balanced and healthy meal.
Ingredients
- 1 sheet puff pastry, thawed
- 2 tablespoons olive oil
- 1 large onion, thinly sliced
- 2 cloves garlic, minced
- 2 cups mixed fermented root vegetables, such as carrots and turnips, sliced
- 1 tablespoon fresh thyme leaves
- 1/4 cup balsamic vinegar
- 2 tablespoons honey
- Flaky sea salt, to taste
- Freshly ground black pepper, to taste
Method
- Preheat the oven to 400°F (200°C). Roll out the thawed puff pastry on a lightly floured surface to smooth the creases.
- In a large ovenproof skillet, heat olive oil over medium heat. Add the sliced onion and sauté for 5-7 minutes until softened and translucent.
- Add the minced garlic to the skillet and cook for another 1 minute until fragrant. Stir in the fermented root vegetables and fresh thyme leaves, cooking for 3 minutes.
- Increase the heat to medium-high and add balsamic vinegar and honey to the skillet. Cook for 2-3 minutes until the mixture is caramelized and syrupy, stirring frequently.
- Season the vegetable mixture with flaky sea salt and freshly ground black pepper to taste. Remove from heat and spread the mixture evenly in the skillet.
- Carefully place the puff pastry over the vegetable mixture, tucking the edges around the skillet. Cut a few slits in the pastry to allow steam to escape.
- Transfer the skillet to the preheated oven and bake for 25-30 minutes, or until the pastry is golden and puffed.
- Remove the tarte tatin from the oven and let it cool for 5 minutes. Carefully invert it onto a serving plate.