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Tarte Tartin
Pumpkin Onion and Garlic

This Tarte Tartin

Pumpkin Onion and Garlic

is a wonderful savory dish which I make as entree' or an appetizer. The British and Australians eat pumpkin as a vegetable and usually have it as a savory dish.  Americans, however regard pumpkin as a sweet.

This amazingly delicious Pumpkin Tarte Tartin is incredibly easy to make and is healthy and nutritious.

a slice of tarte tartin pumpkin and onion
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Tarte Tartin
Pumpkin and Onion

You'll need:

  • 20 slices of roasted pumpkin (about 1 pound/500 gm)
  • 1/2 onion, sliced thickly
  • 6 whole garlic cloves
  • 1/4 cup spring onions, diced
  • 2 sheets of store bought pastry
  • 2 tbs balsamic vinegar
  • 1 tbs flavored olive oil
  • 1 tbs golden syrup

Here's how to make the Tarte Tartin:

Preheat the oven to 450F/ 225C.

Using a non-stick silicone cake mold, pour in the oil, balsamic vinegar and golden syrup.

Toss in the sliced onions, whole cloves of garlic and diced spring onions. Mix it all together and evenly distribute the mixture around the base.

Arrange the pumpkin slices.

Top with the sheets of pastry. I used short crust pastry as that was available in the freezer but puff will do just beautifully.

There's no need to be fussy with the surplus dough. Just tuck it in. Do the same with the second sheet.

Using your fingers, squash the pastry into the fruit. There's no need to be precious as this will be the base.

Brush the pastry with a little olive oil left over from roasting the pumpkin.

Bake for 30 minutes till beautifully golden brown.

Remove from the oven and when cool enough to handle upturn it by placing a plate over the mold and flip it over.

The bottom of the tarte is now at the top and doesn't it look gorgeous!


Recipe Photo Tutorial

While this tarte tartin recipe is incredibly simple I know many visitors do like to view the photo tutorial to see exactly what each step looks like. Click on the photo to go to the step by step tutorial.

onions and garlic with seasoning at the base of the cake mold

Tips From Easy Healthy Recipes

I roast pumpkin for savory dishes with flavored olive oil and lots of finely diced garlic. It tastes just beautiful and the aromas fill the house and makes everyone hungry!

I roast a whole pumpkin and store them for use in pumpkin lasagnas and in salads.



Leave Tarte Tartin Pumpkin and Onion to be inspired by hundreds of delicious easy healthy recipes!





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