If you’ve never had a bash at making a Tarte Tatin, you might be happy to know that it is simple. Really simple.
Essentially for this recipe you just get some veggies cooking, throw a single pastry sheet on top and pop it in the oven.
Then do the old flipperoo and serve it with the pastry on the bottom. And the taste? Amazing!
As the pastry has been cooked on top of the filling, it is lusciously crispy and golden.
Which means that every bite has the crunch of the pastry and the sweet melting goodness of the topping.
And the good thing is that if you are trying to lose weight, you can still enjoy the indulgence of a crispy pastry.
For this recipe you are actually only eating a quarter of one pastry sheet if you split this by 4. Simply serve the tart with more veggies or salad.
Once you have mastered this recipe, you can really take it anywhere you want to go.
Here are some savoury combinations that we think might just be amazing:
- Zucchini, rosemary and bacon
- Leek and feta
- Caramelised onion and goat’s cheese
- Cherry tomato, basil and red onion
Not to mention the possibilities for a sweet option, such as:
- Apple and cinnamon
- Berries and home made healthy custard
- Peach with an almond crumble
And why even stop there? This could be a great way to use up your leftovers. Imagine a Leftover Bolognese Tarte Tatin – yum!
Ingredients:
- 2 tbsp butter (or just use an extra 1 tbsp olive oil if you prefer)
- 1 tbsp olive oil
- 6 medium sized mushrooms, cut into 6 pieces each (you can use any variety)
- 2 medium sized brown onions, peeled and finely sliced
- 3 sprigs of fresh thyme
- 1 garlic clove, peeled and finely diced
- 1 sheet of puff pastry
- Salt and pepper, to taste
Method:
- Heat your oven to 190C.
- Heat up a frying pan over med/high heat.
- Remove the single pastry sheet from the freezer and set aside to thaw out.
- Add the butter and oil to the frying pan.
- Once the butter has melted, add the mushrooms.
- Stir for one minute until well coated.
- Add the onions, and cook, stirring regularly, for 5 minutes.
- Add the garlic, thyme, and then season to taste.
- Cook for a further 5 minutes, stirring regularly to stop it from catching on the pan.
- Remove from the heat to cool for a few minutes.
- Place all of the mushroom and onion mix into a shallow tin (either round or square) around 20-25cm in diameter.
- Lay the sheet of pastry over the top, tucking it in all around the outside like a little parcel.
- Place in the oven and cook for 20-25 minutes, or until the top of the pastry is golden and puffed up.
- Remove from the oven and allow to cool in the pan for 5 minutes.
- To serve, place a plate over the top of the pan and flip the tart onto it so that the pastry is on the bottom.
- Serve with some steamed veggies or a big green salad.
Serves: 4. Calories per serve: 250 (tart only, no sides)
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