Looking for a savory twist on the classic Tarte Tatin? This delightful Carrot and Fennel Tarte Tatin is a perfect way to showcase the rich, caramelized flavors of seasonal vegetables. With the sweetness of balsamic-glazed carrots, fennel, and red onion, paired with the buttery crunch of puff pastry, this dish is both elegant and comforting. It's an ideal centerpiece for a cozy dinner or a standout addition to any gathering. Simple to make, yet impressive to serve—this savory tart will have everyone coming back for seconds!
Preparation
- Preheat the oven to 200°C (392°F). Grease a quiche tin with butter.
- Remove the tops of the carrots and peel them. Halve them, and for larger halves, cut them again lengthwise. Trim the top and bottom of the fennel and slice it lengthwise into thin strips. Halve the red onion and cut it into thin half-moon slices.
- Heat a medium-sized frying pan over medium heat and melt the butter.
- Add the onion slices and sauté for 1 minute. Then add the fennel strips and carrots and cook for about 5 minutes. Lastly, add the rosemary leaves and sage, and cook for another minute.
- Stir in the balsamic vinegar and sugar, and let the mixture simmer for about 4-5 minutes until the fennel softens and the balsamic vinegar becomes slightly syrupy (you can omit the sugar if you prefer a less sweet tarte tatin). Season with salt and pepper.
- Pour the entire contents of the frying pan into the quiche tin. Lay the puff pastry sheet over the top, tucking the edges in neatly, and trim any excess pastry.
- Bake the tarte tatin for 20-25 minutes until the pastry is golden brown and cooked through. Remove from the oven and carefully flip the tarte tatin onto a plate.
- Garnish with fresh sage and rosemary before serving.