Vegan Tarte Tatin

Tarte Tatin, named after the Tatin sisters who invented it and served it in their hotel in the 1880’s as its signature dish, is a pastry in which the fruit is caramelized in butter and sugar before the tart is baked. It originated in France. Tarte Tatin can also be made with fruits or vegetables. This vegan version uses shallots and is served with a mixed green salad. This is perfect for a light spring meal with friends.

Ingredients

5-6 shallots, peeled and cut in half length ways – root trimmed
4 Tablespoons vegan butter
4 Tablespoons brown sugar
3 teaspoons balsamic vinegar
2 teaspoons vegan brandy (optional)
1 teaspoon grounded nutmeg
5 sprigs of fresh thyme leaves
1 spring rosemary leaves
1/2 teaspoons sea salt
1/2 teaspoons cracked black pepper
1 sheet shop bought vegan puff pastry
sprinkle of plain flour for rolling

Instructions

Making the lasagna

Pre heat your oven to 400º F.
Use a heavy bottomed non-stick frying pan or iron skillet it is very important that the skillet is oven proof.
Roll the pastry out to around ¼ inch thick, cut the party into a rough circle shape. You can cut around the skillets edge to make sure the pastry is big enough, I allow a little extra around 1” bigger than the pan.
Pre heat the pan over a medium heat.
Add 3 Tablespoons of the vegan butter & when the pan is hot add the shallots cut side up, make sure you have enough shallots to comfortable fill and cover the bottom of the pan.
Cook the shallots for 3-4 minutes then sprinkle over the brown sugar and nutmeg. Flip over the shallots carefully using an offset pastry knife.
Try to arrange them neatly in the pan making sure that the base is covered and there aren’t any large gaps.
Turn the heat down low then add the balsamic vinegar and brandy. Allow the alcohol to cook off leaving behind the sweet brandy flavor.
Add the thyme and rosemary.
Let the onions caramelize for 4-5 minutes. Sprinkle over the salt & pepper. Then turn off the heat & add the remaining butter.
Pick up you pastry then carefully lay it over the pan. Quickly and carefully tuck the pastry down right into the edges, use a wooden spoon so you don’t have to touch the hot pan, being careful not to rip the puff pastry.
Place the pan into your oven for 25-30 minutes or until the pastry is golden brown.
Once cooked, remove the tart from the oven & allow it to cool for 2-3 minutes before placing your serving board or plate.
Place the serving plate on top of the pan, making sure platter is larger than the tart.
With oven glove on to protect the arm holding the board, be aware that the caramel goodness is still very hot.
Then quickly, carefully turn out the tart, trying to get all the filling to come out at once. This is the trick to Tart Tatin, if it sticks to the pan, carefully sure the off-set knife to place the shallots on the puff pastry.

Note: You can pre-boil the lasagna noodles for about 3 to 5 minutes, if you take this step, you will not need extra water.