Pumpkin tarte Tatin with whipped feta, fig leaf and cime di rapa
This sweet-meets-savoury take on the classic tarte Tatin uses pumpkin instead of the traditional apple or pear, making a great vegetarian starter. It is topped with a creamy and salty whipped feta and a crisp cime di rapa leaf (also known as turnip tops or broccoli rabe) for some texture.
Ingredients
Metric
Imperial
Pumpkin tarte tatin
- 1 pumpkin, small, weighing approx. 200g
- 90g of soft light brown sugar
- 60g of unsalted butter, softened
- 1 pinch of ground cinnamon
- 1 pinch of Maldon salt
- 1 sheet of puff pastry
Whipped feta
- 175g of feta
- 60g of plain yoghurt
- 15ml of olive oil
Fig leaf vinegar reduction
- 50ml of fig leaf vinegar, or a good-quality balsamic vinegar
Cime di Rapa
- 4 sprigs of cime di rapa, (large leaves)
- 10ml of olive oil
- 1 pinch of Maldon salt
Equipment
- Blender
- 8cm tart tins 4
Method
To make the glaze, place the vinegar in a pan and reduce by two-thirds until you have a syrupy consistency, then leave to cool
- 50ml of fig leaf vinegar, or a good-quality balsamic vinegar
To make the crispy cime di rapa, preheat an oven to 140ºC/gas mark 1. Rub the leaves with the oil and sprinkle with salt. Bake in the oven for around 15 minutes or until the leaves are crisp but still green. Leave to cool then store in an airtight container to keep them crisp
- 4 sprigs of cime di rapa, (large leaves)
- 10ml of olive oil
- 1 pinch of Maldon salt
Turn the oven up to 170ºC/gas mark 3. Mix the butter, sugar, cinnamon and salt together and spread across the base of 4 8cm tart tins
- 60g of unsalted butter, softened
- 90g of soft light brown sugar
- 1 pinch of ground cinnamon
- 1 pinch of Maldon salt
Peel the pumpkin, scoop out the seeds and then finely slice into 5mm pieces. Arrange the slices into the tins in a neat overlapping pattern and bake for 10 minutes
- 1 pumpkin, small, weighing approx. 200g
Cut out 4 circles of pastry the same size as the tins and store in the fridge until needed
- 1 sheet of puff pastry
Once the pumpkin is cooked, place the pastry on top, tucking round the edges of the pumpkin. Pierce a small hole in the centre of each pastry disc then bake for a further 20 minutes
Meanwhile, make the whipped feta by placing the feta, yoghurt and olive oil into a blender and blitz until smooth. Transfer to a piping bag if you have one
- 175g of feta
- 60g of plain yoghurt
- 15ml of olive oil
Once cooked, flip the tarts out onto plates whilst still warm, otherwise the caramel will cool and glue the tarts into the tins. To serve, brush the warm tarts with the vinegar reduction and sprinkle with a little salt. Place on plates then pipe on some of the whipped feta and top with the cime di rapa crisp
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