Pumpkin and shallot tarte tatin
A wholesome starter, this pumpkin and caramalised shallot tarte tartin will impress even the most ghoulish of guests. Sweet and savoury, this vegetarian tarte tartin has a delicate balance of flavours and is the perfect starter for the season.
2 tbsp balsamic vinegar
50g soft dark brown sugar
salt and pepper
1 small pumpkin (about 1.5kg) peeled,
deseeded and diced into 1.5cm cubes
1 pack ready-rolled puff pastry
2 egg yolks, beaten
How to make:
1. Preheat the oven to 180°C. Put the shallots in a deep baking tray. Scatter them with half the oil, the balsamic vinegar and brown
sugar and season with salt and pepper; mix well.
2. Cover the tray with foil and bake for 30 minutes. Then remove the foil and bake them for another 5 minutes. Allow them to cool down. While the shallots are cooking, place the diced pumpkin and the rest of the oil and some salt and pepper in another baking tray and cover that
with foil too.
3. Put it in the oven as well, and bake for 20 minutes. Allow the pumpkin to cool down. You will need 8 tatin pans or a large Yorkshire pudding tray (one which is shallow and wide). Lightly flour a clean surface and roll out the puff pastry to 5mm thick.
4. Cut out 8 circles to fit in the tatin pans or a line the depressions of the Yorkshire pudding tray. Cut the butter into 8 pieces and put one piece in each pan. Put the caramelized shallots on top, follow them with the roasted pumpkin and finally cover with the puff pastry. Then brush the beaten egg over the top of the pastry to stop it burning.
5. Bake in the oven for 25 minutes; turn them upside-down to serve, accompanied by some rocket with shaved parmesan-style vegetarian cheese scattered on top.
This recipe is taken from 'Food for friends: Modern vegetarian cooking at home' by Jane and Ramin Mostowfi with Kalil Resende, £16.99