Sprout tarte tatin

Recipe by:

Unctuous, luxurious, sweet, sticky and utterly delicious, this tarte tatin elevates your very ordinary sprouts into something altogether more indulgent and special

Sprout tarte tatin

SERVES

4

PEOPLE

PREP TIME

15

MINUTES

COOKING TIME

40

MINUTES

CUISINE

COURSE

Main

Method

  1. Preheat the oven to 200°C.

  2. Cut or stretch your puff pastry sheet out so it roughly covers the pan you are using. Keep in the fridge until needed.

  3. Heat the butter in a large ovenproof shallow pan over medium-high heat.

  4. Placed the sprouts cut-side-down on the pan, filling the whole pan, along with the onion rings, so that they form a single layer on the base of the pan. Cook like this for around 6 minutes until the butter starts to caramelise the sprouts. Season with a pinch of sea salt and a crack of black pepper and then sprinkle a good amount of thyme leaves over them.

  5. Whisk the sugar and balsamic vinegar together in a small jug and pour over the sprouts as they cook in the pan.

  6. Leave to cook for another 6-10 minutes until the balsamic starts to thicken and caramelise.

  7. Remove the pan from the heat and place your pastry sheet on top of the sprouts and red onion, tucking it in on the sides like you’re covering a pie. Brush the egg wash onto the pastry.

  8. Place the pan in the oven in the middle rack and leave to cook for around 20 minutes until the pastry has puffed up and turned golden brown.

  9. Take out of the oven and leave to cool for 5 minutes before placing a large plate over the pan and flipping the whole thing over so that the pie lands upside down, sprouts facing up on the plate. Crumble the goat’s cheese over it and serve warm in nice big slices.

Ingredients

  • 320g shop-bought puff pastry roll

  • 1 egg, beaten

  • 40g butter

  • 4 small red onions, sliced into medium thick rounds

  • 250g Brussels sprouts, trimmed and cut in half

  • Few sprigs of thyme

  • 1 tablespoon of caster sugar

  • 60ml balsamic vinegar

  • 50g good quality goat’s cheese, crumbled

  • Sea salt and black pepper

Method

  1. Preheat the oven to 200°C.

  2. Cut or stretch your puff pastry sheet out so it roughly covers the pan you are using. Keep in the fridge until needed.

  3. Heat the butter in a large ovenproof shallow pan over medium-high heat.

  4. Placed the sprouts cut-side-down on the pan, filling the whole pan, along with the onion rings, so that they form a single layer on the base of the pan. Cook like this for around 6 minutes until the butter starts to caramelise the sprouts. Season with a pinch of sea salt and a crack of black pepper and then sprinkle a good amount of thyme leaves over them.

  5. Whisk the sugar and balsamic vinegar together in a small jug and pour over the sprouts as they cook in the pan.

  6. Leave to cook for another 6-10 minutes until the balsamic starts to thicken and caramelise.

  7. Remove the pan from the heat and place your pastry sheet on top of the sprouts and red onion, tucking it in on the sides like you’re covering a pie. Brush the egg wash onto the pastry.

  8. Place the pan in the oven in the middle rack and leave to cook for around 20 minutes until the pastry has puffed up and turned golden brown.

  9. Take out of the oven and leave to cool for 5 minutes before placing a large plate over the pan and flipping the whole thing over so that the pie lands upside down, sprouts facing up on the plate. Crumble the goat’s cheese over it and serve warm in nice big slices.

Execution Time: 0.304 s