Garden Fresh Vegetable Tarte Tatin with Herb Crème Fraîche and Truffled Baby Potatoes

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 sheets puff pastry
• 4 cups mixed seasonal vegetables (e.g., zucchini, bell peppers, red onions)
• 1 cup granulated sugar
• ½ cup water
• ¼ cup unsalted butter
• 1 tbsp fresh thyme leaves
• 2 cups baby potatoes
• 1 cup crème fraîche
• 1 tsp truffle oil
• Salt and pepper, to taste

Instructions

1. Preheat oven to 375°F (190°C).
2. In a large pan, combine sugar and water over medium heat. Cook until the mixture turns golden amber.
3. Add butter and stir until fully melted. Carefully add vegetables in batches, ensuring they are evenly coated with caramel.
4. Arrange vegetables in a single layer at the bottom of a 9 inch round tart pan.
5. Place one sheet of puff pastry over the vegetables and tuck edges into the sides of the pan.
6. Bake for 25 minutes or until golden brown. Let cool for 10 minutes before inverting onto a serving plate.
7. While the tart bakes, boil baby potatoes in salted water until tender. Drain and toss with truffle oil, salt, and pepper.
8. Serve the warm Tarte Tatin alongside the truffled baby potatoes, garnished with fresh thyme leaves and a dollop of herb crème fraîche.

Chef’s Insight

The balance of sweet and savory in this dish makes it a unique twist on traditional French cuisine.

Notes

The recipe is versatile; use any seasonal vegetables available.