Pumpkin Tarte Tatin

⏳ Time

2 hours

🥕 Ingredients

🍽️ Servings

Description

The famous tart of the Tatin sisters appears in many cookbooks. The story of its creation is simple and amusing: the sisters decided to bake a pie but forgot to place the dough at the bottom of the pan; the apples caramelized on their own, and to hide their mistake, the sisters covered them with a crust and sent it back to the oven. The finished pie only needed to be flipped and served. In the sisters' hometown, there is a restaurant where the upside-down pie is baked with a dozen different fillings—from apples to blood sausage. This recipe is one of the variations of the classic apple tart.

Ingredients

Pumpkin - 2 lbs
Spanish onions - 3 heads
Garlic - 1 head
Olive Oil - to taste
Brown Sugar - 3.5 oz
Champagne Vinegar - 2 fl oz
Thyme - 5 sprigs
Puff Pastry - 17.6 oz
Salt - to taste
Ground Black Pepper - to taste

Step by Step guide

Step 1

Peel the pumpkin, remove the seeds, and cut it into wedges about 2.5 cm thick. Leave the onion unpeeled and cut it into quarters. Arrange the pumpkin, onion, and whole unpeeled garlic cloves on a baking sheet, drizzle with olive oil, season with salt and pepper, and place in an oven preheated to 392°F for one hour, or until tender. Allow the roasted vegetables to cool slightly before serving.

Step 2

In a small saucepan, combine sugar and vinegar, and heat over low heat until the sugar dissolves. This will take about 5 minutes.

Step 3

Pour the mixture of vinegar and sugar into a round baking dish with a diameter of 28 cm, add the thyme leaves, arrange the pumpkin wedges, peel the onion and garlic, and place them alongside the pumpkin.

Step 4

Roll out the puff pastry and cut out a circle that fits the baking dish. Place the pastry over the vegetables and tuck the edges inside. Prick the pastry with a fork and bake the pie in the oven for 35–40 minutes.

Step 5

Allow the finished pie to cool slightly before removing it from the mold. Place a plate on top of the mold, quickly flip it over, and remove the mold, leaving the inverted tart on the plate.