Honey Roasted Veggies Tarte Tatin

Tarte Tatin has just been given a festive makeover, and we're obsessed!

1 hour cook

Serves 6

Ori Goldberg
Tart tin.jpg

Ingredients

    for the tart tatin
  • 1 pack of baby rainbow carrots
  • 4 parsnips, cut into festive shapes
  • 3 shallots, sliced
  • 2brown onions, sliced into large rounds
  • 1 tbsphoney
  • 1/2 tbsp wholegrain mustard
  • 1 tbsp butter
  • 1 sheet of puff pastry (store bought)
  • 1 egg
  • handful of dill
  • 2 beetroot, cut into stars

Tarte Tatin is an absolute showstopper of a dessert, and is perfect for the festive season. But we thought, what if you're not the biggest dessert person? Luckily, this is the perfect middle ground!

Method

  • Preheat your oven to 190°c - 200°c fan, gas mark 4.
  • Top tip! Don't peel your carrots - just use some iron wool/metal scourer, to clean off the skin of the carrots, leaving them clean whilst holding their natural shape! This is a life saver when prepping for a big Christmas dinner!
  • Cut your veggies using some festive cookie cutters to add a bit of festive fun!
  • Start by par-cooking your carrots and parsnips, by sautéing with a little knob of butter and a pinch of salt, for about 5 mins on low heat. We don't want much colour on them at this point.
  • Remove the carrots and parsnips from the pan, and in that same frying pan, add butter, honey, wholegrain mustard to create a little caramel sauce.
  • Add back in your carrots, parsnips, beetroot, shallots and onion, season with salt and a generous amount of black pepper, and cover with your puff pastry.
  • Cut any excess pastry off, and tuck the pastry into the pan, making sure the veggies are nice and snug. Brush with egg wash and bake for 20 mins, until the pastry is a dark golden brown, and crispy.
  • Whilst still hot, but being extremely careful, place a plate on top of your pan, and flip over your tarte tatin. Lift up the pan to reveal a honey soaked, crispy but so so buttery tarte tatin, that belongs at the centre of your dinner table.
  • Serve with black pepper creme fresh.

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    Ori Goldberg

    Ori Goldberg

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    Coming from a family of entertainers and cooks, Ori (a professional eater turned chef) has been surrounded by all things food for as long as he can remember. Born and raised in NW London, post university Ori decided to dedicate some time into running the family restaurant, delve deep into his middle-eastern roots, and create menus expressing his love for traditional street foods and baked goods. Now, the dream is to continue to push boundaries of technique and fusion, through life experiences and upbringing!

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