I created this recipe as a dinner party dish when something special needed to be sitting on the table. The combination of different textures and sweet but subtle flavours really come together to create something extremely special indeed. You won’t be saving this for special occasions only…Although there are many stages to this dish, they can all be prepared in advance making this a quick dish to put together. Serves 4.
For Onion Mix
2 tablespoons olive oil
2 large red onions
1 pinch salt
1 tablespoon balsamic vinegar
1 teaspoon agave nectar
50ml (1.5 fl oz ) vegan white wine
1 handful fresh torn basil leaves
For Roasted Vegetables
1 tablespoon olive oil
1 medium red bell pepper, halved
1 medium yellow bell pepper, halved
1 medium aubergine, pricked over with a fork
2 large cloves garlic
200g (7 oz ) cherry tomatoes
The rest of the ingredients
1 medium courgette, sliced into 2mm slices
1 teaspoon vitalite or other vegan spread
1 teaspoon olive oil
1 sheet ready rolled puff pastry (I use Jus-Rol)
Vitalite or other vegan spread for greasing the dish
There are various stages to making the tarte tatin, but they can all be prepared in advance and assembled when you are ready to cook the dish.
Preparing the roasted vegetables…
Begin by preparing the vegetables for roasting. Pre-heat the oven to 200 degrees Celsius ( 400 degrees Fahrenheit ). Place the peppers in a bowl with garlic, tomatoes and olive oil. Shake the bowl so that the oil covers all the vegetables and place on a baking tray. Use the remaining oil in the bowl to lightly oil the aubergine and place this on the baking tray. Place in the oven and bake for 30-35 minutes until the aubergine has softened and the peppers have started to char.
Start to prepare the onions whilst the vegetables are roasting.
When cooked remove from the oven and allow to cool slightly. Slice the peppers into thin strips and put to one side. Peel the aubergine and chop the flesh, squeeze in the garlic pulp and put to one side. Put the tomatoes to one side.
Preparing the onion mixture…
Heat the oil in a pan over a medium heat and fry the onions with the pinch of salt for 1-2 minutes stirring continuously. Once the onions have started to soften, reduce the hear to low and continue to cook, stirring occasionally to prevent burning, for 10-15 minutes until the onions have caramelised.
Add the balsamic vinegar, agave nectar and white wine and continue to cook for a further 2-3 minutes until the mixture has become very sticky. Mix in the aubergine and garlic and basil leaves and mix very well to combine the ingredients. Leave to one side.
Preparing the courgettes…
Fry the courgette slices in the butter and oil until soft and slightly browned and put to one side.
All of this can be done in advance. Assembling the dish is very quick and easy.
Assembling the Tarte Tatin…
Grease a shallow heavy based oven proof dish ( 12 inch ) and layer the slices of peppers as shown in the picture below.
Now follow with the layer of tomatoes and line the courgettes, overlapping, around the outside of the dish. Throw over some more torn basil.
Pour over the onion mixture and evenly cover the other ingredients.
Place the pastry over the top of the ingredients and push the edges of the pastry slightly underneath ingredients in the based of the pan, as shown in the picture. Remember that this pastry will be the base of the finished dish.
Place in the oven at 200 degrees Celsius (400 degrees F ) for 35 minutes until golden brown.
Remove from the oven and allow to sit for a minute. Place a plate on top of the tin and carefully turn upside down. Remove the dish to reveal the sticky topping. Cut and serve.
I served this with Garlic Hasselback Potatoes and Green Beans.
NUTRITIONAL INFORMATION PER SERVING
Calories – 366, Protein – 7g, Carbohydrates – 30.5g, Fat – 25g