Root Vegetable Tart Tatin by Michel Roux Jr

Tarte tatin de legumes
Here we have a great French classic made into a vegetarian treat. I’ve suggested a selection of vegetables, but you can vary them according to the season and spice them up with more chilli if you like a bit of heat. Delicious as a main meal or as an accompaniment, this can be made in individual portions as well as a large tart. It’s fine to use shop-bought puff pastry – I do!

Serves four

3 small heads of red chicory
3 small heads of yellow chicory
200g slender carrots,
halved lengthways
300g kohlrabi, cut into batons
100g cauliflower florets or
sprouting broccoli, halved
1 large onion, cut into wedges
2 tbsp olive oil
2 tbsp butter
2 tbsp caster sugar
1 red chilli, deseeded
and sliced
leaves from 1 thyme sprig
350g puff pastry
Flour, for dusting
Salt and black pepper

Preheat the oven to 220°C/Fan 200°C/Gas 7. Cut the heads of chicory in half (or if they are large, into quarters) and put them in a bowl with the other vegetables. Add the oil and toss,
then season with salt and black pepper. Spread the vegetables over a baking tray and roast them in the oven for 8–10 minutes. The vegetables should be partly cooked and have a little colour.

Melt the butter in a large (28cm) ovenproof frying pan, then sprinkle over the sugar. Place the cooked vegetables, sliced chilli and thyme on top, making sure to pack the vegetables tightly.

Roll out the pastry on a floured work surface to 3mm thick. Place the pastry over the vegetables, tucking it in around the edges. Make a few holes in the pastry with the point of a knife, then bake for 20 minutes. Leave to cool a little, then place a plate over the pan and carefully turn the pan over to invert the tart on to the plate. Serve warm.

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