Savory Vegetable and Reblochon Tarte Tatin

Ingredients

• carrots (cut into very thin tagliatelle)
• walnuts (a few; chopped)
• red onions (thinly sliced)
• green salad (for serving)
• honey (a drizzle)
• thyme (a generous spoonful; unit and quantity not specified)
• butter (a little, for sautéing the vegetables)
• 1 puff pastry
• AOP farm-produced Reblochon (one good-sized Reblochon; thinly sliced)

Steps

1. 1

   Prepare the vegetables: cut the carrots into very thin tagliatelle and thinly slice the red onions. Cut the Reblochon into thin slices.

2. 2

   Gently sauté the carrots and red onions in a little butter.

3. 3

   Drizzle in the honey to caramelize the vegetables, then add the thyme.

4. 4

   Arrange the caramelized vegetables in the bottom of a baking pan.

5. 5

   Sprinkle the chopped walnuts over the vegetables.

6. 6

   Place the Reblochon slices on top of the vegetables and walnuts.

7. 7

   Cover everything with the puff pastry.

8. 8

   Bake for 30 minutes at 180 °C.

9. 9

   Let rest for 2 minutes, then invert the tart.

10. 10

    Serve with a green salad and enjoy.

Notes

The quantities for most ingredients and the diameter of the pan are not specified in the source. The quantity of puff pastry is given as one pastry sheet, with no weight provided.

Nutrition per serving

• main course
• French
• savory
• vegetarian
• oven-baked
• tarte Tatin
• autumn