Spiced squash & sweet potato tarte tatin

Name: Spiced squash & sweet potato tarte tatin
Prep time: 1 h 25 min
Cook time: 1 h 25 min
Total time: 1 h 25 min
Yield: 4
Cuisine: Global
Ingredients: 142 grams medium butternut or acorn squash, weighing about 500-600g 1lb 2oz-1lb; 450 grams 1lb-1lb 2oz sweet potatoes, peeled; 2 red onions, peeled; 50 grams butter; 1 Tbsp olive oil; 3 larges garlic cloves, bashed and finely chopped; 1 teaspoons ground coriander; 1 teaspoons ground cumin; 0 teaspoons chilli powder; 6 medium sizes vine tomatoes, halved horizontally; 375 grams packet ready-rolled puff pastry; 1 small egg, beaten with 1tbsp cold water; 2 teaspoons kalonji

Spiced squash & sweet potato tarte tatin requires around 1 hour and 25 minutes from start to finish. One portion of this dish contains around 13g of protein, 51g of fat, and a total of 824 calories. This recipe covers 27% of your daily requirements of vitamins and minerals. This recipe serves 4. This recipe from BBC Good Food requires chilli powder, vine tomatoes, ready-rolled puff pastry, and ground coriander. 18 people found this recipe to be tasty and satisfying. It is a good option if you're following a lacto ovo vegetarian diet. Users who liked this recipe also liked Cakespy: Sweet Potato Tarte Tatin, Butternut Squash Tarte Tatin, and Butternut Squash Tarte Tatin.

Instructions

Put a large saucepan of water on to boil. Quarter the squash with a large, heavy knife, then peel each wedge and seed with a sharp spoon.

Ingredients you will need

Squash

Water

Equipment you will use

Sauce Pan

Knife

Cut both the squash and the sweet potatoes into large chunks, about the size of toasted marshmallows. (If the sweet potatoes are long and thin, diagonal chunks look better.) Throw the chunks into the boiling water, cover the pan and bring back to the boil.

Ingredients you will need

Sweet Potato

Marshmallows

Squash

Water

Equipment you will use

Frying Pan

Remove the lid and cook for 5 minutes or until slightly tender, then drain and let cool.

Cut each onion into 6 chunky wedges, leaving a little bit of the root attached so the layers dont fall apart. Put a large, non-stick frying pan, about 30cm/12in from edge to edge, over a medium-high flame. (You need a pan with an ovenproof handle, and weve an offer on one, below right).

Ingredients you will need

Onion

Equipment you will use

Frying Pan

Heat the butter and oil, then tip in the onions and fry for 4-5 minutes, stirring often, until well-coloured.

Ingredients you will need

Butter

Onion

Cooking Oil

Keeping the fat at a lively simmer, add the garlic and fry for 1 minute, stirring almost constantly so it colours but doesnt burn. Stir in the coriander, cumin and chilli powder and fry for a scant minute, stirring constantly. Fry the tomatoes, cut side down in the pan, for 1 minute.

Ingredients you will need

Chili Powder

Coriander

Tomato

Garlic

Cumin

Equipment you will use

Frying Pan

Remove the pan from the heat, then gently stir in the kalonji seeds.

Ingredients you will need

Seeds

Equipment you will use

Frying Pan

Add the squash and sweet potatoes and, using 2 spatulas or wooden spoons, carefully toss the chunks until well coated in the syrupy, spicy fat. Season, then leave to cool.

Ingredients you will need

Sweet Potato

Squash

Equipment you will use

Wooden Spoon

Spatula

Roll out the pastry so that the shorter sides are 30cm/12in.

Ingredients you will need

Roll

Lay it over the vegetables, then cut the pastry tightly around the edge of the frying pan with a small knife or scissors, discarding the trimmings (or using them for another recipe). Refrigerate the entire ensemble for at least 30 minutes (or see Getting Ahead, below).

Ingredients you will need

Vegetable

Equipment you will use

Frying Pan

Kitchen Scissors

Knife

Preheat your oven to 220C/Gas 7/fan 200C.

Equipment you will use

Oven

Brush the pastry with the egg wash, then slide the frying pan on to the middle shelf of the oven. Cook for about 25 minutes, checking halfway through that the pastry isnt browning too quickly: if it is, reduce the heat by 10 degrees.

Ingredients you will need

Egg

Equipment you will use

Frying Pan

Oven

Remove when the juices are bubbling around the edges and the pastry is dark golden-brown.

Use a thick oven cloth to remove the pan from the oven and leave it wrapped firmly around the handle to avoid burns. To serve the tart, invert a large, flat plate over the pan and tip the tart out on to it or else, serve it straight from the pan.

Equipment you will use

Oven

Frying Pan

Equipment

Ingredients

Servings:

142grams

medium butternut or acorn squash, weighing about 500-600g 1lb 2oz-1lb 450grams

1lb-1lb 2oz sweet potatoes, peeled 2

red onions, peeled 50grams

butter 1Tbsp

olive oil 3larges

garlic cloves, bashed and finely chopped 1teaspoons

ground coriander 1teaspoons

ground cumin 0teaspoons

chilli powder 6medium sizes

vine tomatoes, halved horizontally 375grams

packet ready-rolled puff pastry 1small

egg, beaten with 1tbsp cold water 2teaspoons

kalonji

Recommended wine: Cream Sherry, Moscato Dasti, Port

Cream Sherry, Moscato d'Asti, and Port are great choices for Tarte Tatin. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.