Gluten Free Vegetable Tart Tatin

RECIPE

GLUTEN FREE VEGETABLE TART TATIN

Serves: 4-6

Prep Time: 15 Minutes

Cook Time: 75 Minutes

INGREDIENTS

6 carrots, sliced lengthwise ½ cm thick

1 tbsp olive oil

2 white onions, finely sliced 

2 tbsp red wine vinegar 

1 tbsp brown sugar

1 tbsp butter

Salt and pepper

1 pack gluten free puff pastry 

For the glaze 

1 tbsp butter 

2tbsp maple syrup

1 orange, zest and juice

Handful of fresh thyme

To garnish

100g feta cheese, crumbled 

100g toasted cashew nuts

Handful of thyme leaves 

METHOD

1. Preheat oven to 180°C/160°Fan/356°F/Gas Mark 4.
2. Boil the carrots for about 5-7 minutes until softened, drain and set aside.
3. Heat the oil in a pan and add the onions, cook for 10 minutes until they are translucent
4. Add the red wine vinegar, sugar, butter, salt and pepper to the pan. Cook for a further 15-20 minutes until the onions are caramelised.
5. In a separate pan, heat the butter, maple syrup and orange juice and zest for the glaze along with the fresh thyme until it’s reduced by half.
6. Add the carrots to the glaze and stir to evenly coat.
7. Add the carrots to an oven safe pie dish or pan, then add the caramelised onions and top with the puff pastry.
8. Bake for 25-30 minutes until the pastry is golden.
9. Carefully turn out of the dish and add the feta, nuts and a few thyme leaves. 

CHEF'S TIP

Make sure the pastry is kept cold to ensure it cooks.