Butternut & Thyme Tarte Tatin

A tarte Tatin is basically a caramelized tart cooked upside down and then served turned over the other way. It was apparently first created by accident by two sisters named Tatin, who ran a small hotel of the same name near Orleans in central France. Traditionally made with apple, it can be adapted for all sorts of fruits or vegetables. These mini Tatins are perfect for Christmas drinks and can be produced well in advance, even frozen until needed. 

Ingredients To make 20
2 Butternut Squash 
1 x 320g sheet ready rolled Puff Pastry 
100g Caster Sugar 
1 tsp Red Wine Vinegar 
1 tsp freshly chopped Thyme leaves, plus sprigs to garnish 
Salt, Pepper
and a little Oil

Equipment 
4cm and 5cm pastry cutters 
20 x 4cm-indent bun baking tray

Method

• Cut the butternut squash crossways into 5mm thick slices. Using the 4cm pastry cutter, stamp out 20 small butternut discs from the slices.

• Flatten out the ready rolled pastry, then use the 5cm cutter to cut out 20 circles of puff pastry. 


• Heat the sugar in a small pan over a low heat and allow to melt and caramelize to a deep golden colour.


• Take the pan off the heat and add the vinegar – but stand well back as it will splutter.

• Add the chopped thyme and season with salt and pepper.

• Oil the bun tray, then carefully spoon a little of the caramel mixture into the bottom of each indent. Place the butternut slices on top of the caramel. Cover with the puff pastry discs, tucking them in around the edges.

• Bake in a preheated oven at 180°C for 12–15 minutes until golden brown. Allow to cool for 5 minutes before using a small round-ended knife to turn the little tarts out and over.

• Reheat before serving, garnished with the reserved thyme sprigs.