Butternut & Beetroot Tarte Tatin

A savoury spin on the iconic French pastry

I'm not big on baked fruit so the best second option would be to make a savoury one. Buttery pastry and roasted vegetables? yes please! And it's such an easy, straightforward recipe that will make you look like a pro in the kitchen.

I did one layer, but I definitely think two would be better. As long as the vegetables are softened, you won't have to worry about them not cooking. If you're a fan of the sweet butternut flavour, you can add brown sugar to the pan and make a caramel before adding the veggies. This will give you a perfectly caramelised topping once it's flipped over.

Ingredients:

• Olive oil

• 1 tbsp butter

• 3 cloves garlic, cut in half

• 2 tsp chilli flakes

• 1 tsp fresh thyme

• 1/2 butternut, cut in rounds

• 2 beetroots, cut in rounds

• salt

• pepper

• puff pastry

Method:

1. Parboil or steam the beetroot and butternut until soft. Preheat oven to 200C
   

2. In an ovenproof pan, coat the pan in olive oil and add butter. To that add the garlic, chilli flakes and fresh thyme.
   

3. Once the herbs are fragrant, arrange the butternut and beetroot in the pan in 2 layers. It's okay if they overlap. Add salt and pepper to the vegetables.
   

4. Roll out a piece of pastry with the dimensions of the pan and place it on top of the vegetables.
   

5. Place the pan in the oven and bake for 30 minutes until golden.
   

6. Once it's done, flip it over on to a cooling rack. Top with fresh herbs and feta.