“Mediterranean Vegetarian Tarte Tatin with Roasted Vegetables & Goat Cheese”

Allergens

Dairy (goat cheese)

Ingredients

• 2 large leeks, white and light green parts only, thinly sliced
• 3 medium zucchini, sliced into 1/4 inch rounds
• 1 large red bell pepper, cut into strips
• 1 large yellow bell pepper, cut into strips
• 2 tbsp olive oil
• Salt and pepper, to taste
• 1 sheet puff pastry, thawed
• 4 oz goat cheese, crumbled
• 2 tbsp fresh thyme leaves
• 1/4 cup balsamic vinegar
• 2 tbsp honey
• 1 tbsp brown sugar

Instructions

1. Preheat oven to 400°F (200°C).
2. In a large bowl, toss together leeks, zucchini, and bell peppers with olive oil, salt, and pepper. Spread the vegetables on a parchment lined baking sheet in an even layer. Roast for 15 minutes, or until tender and slightly caramelized.
3. In a small saucepan, combine balsamic vinegar, honey, and brown sugar. Bring to a boil over medium heat, then reduce the heat and simmer until slightly thickened, about 7 10 minutes. Set aside.
4. Roll out the puff pastry on a lightly floured surface to fit an 8 inch round baking dish or tart pan.
5. Arrange half of the roasted vegetables in the bottom of the prepared dish, followed by half of the crumbled goat cheese and a drizzle of the balsamic reduction. Top with the remaining vegetables and goat cheese, then place the pastry on top. Tuck the edges of the pastry into the dish or tart pan.
6. Bake for 20 25 minutes, or until the pastry is puffed and golden brown. Remove from the oven and let cool for 10 minutes before inverting onto a serving plate. Drizzle with additional balsamic reduction if desired. Garnish with fresh thyme leaves.

Chef’s Insight

The combination of sweet and savory elements creates a perfect balance in this vegetarian Tarte Tatin. Feel free to experiment with different vegetables based on your preferences or what is in season.

Notes

You can use pre-made puff pastry sheets or rolls for convenience.