Tarte tatin takes a little bit of finesse, but once you get the hang of it, you’ll be making one for dinner every time you have leftover pie dough or puff pastry. The only trick besides getting the dough on the tarte and the tarte out of the pan is this: have everything rolled, ready, chopped and chilled before you start assembly. Feel free to add whatever spices you like and get creative with the vegetables! This time of year I especially like endive, which is a little bitter- a nice compliment to sour dough, sweet glaze and tangy mustard.
-an 8” pan
-a sheet of pie dough or puff pastry
-1T whole grain mustard
-2t butter- enough to generously coat an 8” pan
-1T brown sugar
-enough vegetables to crowd the pan. remember they’ll cook down, so squeeze them in there! I used 5 small endive.
-about 3T-1/4 cup rich, homemade stock, depending on which vegetable you’re using
1. Roll out your dough to about 1/8” thick and cut it into a circle slightly larger than the pan- like 9-10”. Brush mustard onto an 8” circle in the middle and let it chill while you assemble the vegetables.
2. Preheat oven to 425.
3. Melt butter in pan and add sugar. When the sugar has melted, add the stock and a big pinch of salt. Give everything a whisk. Arrange vegetables cut-side down in the pan and bring to a boil. Reduce until the liquid looks syrupy, 3-5 minutes on a gas range. Remove from heat.
4. Flip pie dough mustard-side down onto the vegetables and tuck in the edges as best you can. Cut a little x in the middle of the dough. Bake 20-25 minutes, or until the crust is starting to turn golden and you can see the glaze looking dark along the sides.
5. Immediately run a small knife around the edge of the crust to loosen it from the pan. Let the tarte sit in the pan for 5-10 minutes, then place a plate on top and flip! Serve warm or at room temp.