Pumpkin Tarte Tatin
8 servings
120 minutes
The famous pie of the Tatin sisters can be found in many cookbooks. The story of its origin is simple and funny: the sisters decided to bake a pie, but forgot to put the dough on the bottom of the pa
1
Peel the pumpkin, remove the seeds and cut into 2.5 cm thick wedges; do not peel the onion and cut it into quarters. Place the pumpkin, onion, and whole unpeeled garlic cloves on a baking sheet, drizzle with olive oil, season with salt and pepper, and send to an oven preheated to 200 degrees for an hour or until soft. Let the cooked vegetables cool slightly.
- Pumpkin: 1 kg
- Red onion: 3 heads
- Garlic: 1 head
- Olive oil: to taste
- Salt: to taste
- Ground black pepper: to taste
2
In a small saucepan, mix sugar with vinegar and heat over low heat until the sugar dissolves. This will take about 5 minutes.
- Brown sugar: 100 g
- White wine vinegar: 60 ml
3
Pour a mixture of vinegar and sugar into a round form with a diameter of 28 cm, add thyme leaves, arrange pumpkin slices, peel the onion and garlic, and place them with the pumpkin.
- Brown sugar: 100 g
- White wine vinegar: 60 ml
- Thyme: 5 sprig
- Pumpkin: 1 kg
- Red onion: 3 heads
- Garlic: 1 head
4
Roll out the puff pastry, cut out a circle the size of the baking dish, place the pastry over the vegetables and tuck the edges inside. Prick the pastry with a fork and send the pie to the oven for 35–40 minutes.
- Puff pastry: 500 g
5
Let the baked pie cool slightly before removing it from the mold. Place a plate on top of the mold, quickly flip it over, and remove the mold, leaving the inverted tart on the plate.