Since the beginning of autumn, the fruit and vegetable stall of our favourite organic farmer almost collapses under the weight of fresh pumpkins of all sizes and colours. This immediately inspires recipes like pumpkin soup, casserole or risotto, all very savoury and healthy. Today we would like to propose a recipe for pumpkin tarte tatin, a simple and very tasty alternative.
Serves 4 to 6 people
400 g pumpkin
50 g butter
1 tablespoon of sugar
1 puff pastry
3 tablespoons of balsamic vinegar
A handful of pumpkin seeds
Feta cheese or Parmesan
Salt and pepper
Preheat the oven to 180° C.
Peel, core and cut the pumpkin into approximately thumb-sized pieces. Stir-fry them with butter and the olive oil in a hot pan for about 5 minutes until they are slightly coloured. Add the sugar and the balsamic vinegar, put the lid on it and cook at low heat for about 20 minutes. In a second pan slightly roast the pumpkin seeds and set aside.
Roll out the puff pastry, prick with a fork several times and put it in the oven for a few minutes for pre-baking. Line a flat, round tart pan with baking paper and put the pumpkin seeds and the baked pumpkin pieces on it. Cover with the puff pastry and fold it down against the edge of the baking dish. Place the tart in the oven and bake at 180° C for 35 minutes.
When the Tarte Tatin is ready,turn it over with the help of a dish, add salt and pepper and sprinkle with feta cheese or parmesan. Serve warm or warmish.
Accompany your meal with a fresh, light red wine, or a semi-dry white wine, which emphasizes the sweetness of the dish.