A savoury plant based version of the classic French tarte tatin.

Preheat the oven to 170C/350F/Gas 4

Heat 3 tablespoons of vegan butter in an oven proof frying and on a low heat.

Take 4 or 5 red onions and remove the papery skins then Cut them root to stem and place them into the frying pan cut side down.

Finely chop the mixed peppers and place them into the spaces around the onions. Add more onions or peppers until the pan is completely crammed with onions and mixed peppers.

Give the pan a good seasoning of salt and freshly milled black pepper, Sprinkle in 2 tablespoons of balsamic vinegar. Now turn the heat down under the pan and let the onions and peppers cook very gently for about 10 minutes. After that, place the pan in the centre of the oven and leave it there for the onions to cook for 40-45 minutes.

While the onions are cooking, roll out the vegan short crust pastry and make a circle the same size as the frying pan.

As soon as the onions and peppers have had their cooking time, remove the pan from the oven (remember to wrap the handle – very hot!) and place it back on to the hob.

Fit the pastry over the onions and peppers, pushing down and tucking in the edges all round the inside of the pan. Pierce the pastry with several holes to allow the steam to escape. Then return the tart to the oven and give it another 15-20 minutes until the pastry is crisp and golden.

When the tart is cooked, remove it from the oven and allow it to cool for several minutes before turning it out.

When turning it out it’s important to have a completely flat plate or board. Then, protecting your hands with a tea cloth, place the board on top of the pan, then turn it upside down and give it a good bang on the kitchen surface and remove the pan leaving the tart on the board,

If for some reason some of the onions are still in the pan, no worries, all you need to do is lift them off with a spoon and replace them into their own gap in the tart.

Serve with a green salad

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Red onion and pepper tatin

savoury plant based version of the classic French tarte tatin
Prep Time10 mins
Cook Time1 hr
resting time10 mins
Total Time1 hr 20 mins
Course: Main Course
Cuisine: Modern British
Servings: 4 people
Calories: 67801kcal

Ingredients

  • 5 red onions
  • 3 mixed peppers
  • 3 tsp vegan butter
  • 3 tsp balsamic vinegar
  • 320 short crust pastry vegan

Method

  • Preheat the oven to 170C/350F/Gas 4
  • Heat 3 tablespoons of vegan butter in an oven proof frying and on a low heat.
  • Take 4 or 5 red onions and remove the papery skins then Cut them root to stem and place them into the frying pan cut side down.
  • Finely chop the mixed peppers and place them into the spaces around the onions. Add more onions or peppers until the pan is completely crammed with onions and mixed peppers.
  • Give the pan a good seasoning of salt and freshly milled black pepper, Sprinkle in 2 tablespoons of balsamic vinegar. Now turn the heat down under the pan and let the onions and peppers cook very gently for about 10 minutes. After that, place the pan in the centre of the oven and leave it there for the onions to cook for 40-45 minutes.
  • While the onions are cooking, roll out the vegan short crust pastry and make a circle the same size as the frying pan.
  • As soon as the onions and peppers have had their cooking time, remove the pan from the oven (remember to wrap the too handle!) and place it back on to the hob
  • Fit the pastry over the onions and peppers, pushing down and tucking in the edges all round the inside of the pan. Pierce the pastry with several holes to allow the steam to escape. Then return the tart to the oven and give it another 20-25 minutes until the pastry is crisp and golden.
  • When the tart is cooked, remove it from the oven and allow it to cool for several minutes before turning it out.
  • When turning it out it's important to have a completely flat plate or board. Then, protecting your hands with a tea cloth, place the board on top of the pan, then turn it upside down and give it a good bang on the kitchen surface and remove the pan leaving the tart on the board.
  • If for some reason some of the onions are still in the pan, no worries, all you need to do is lift them off with a palate knife and replace them into their own gap in the tart.
  • Serve with a green salad

Nutrition

Calories: 67801kcal | Carbohydrates: 11928g | Protein: 1610g | Fat: 1361g | Saturated Fat: 334g | Sodium: 109385mg | Potassium: 17143mg | Fiber: 434g | Sugar: 51g | Vitamin A: 2936IU | Vitamin C: 124mg | Calcium: 2528mg | Iron: 727mg
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