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Gluten Free Vegetable Tarte Tatin Recipe

4.6 from 54 reviews
  • Author: Julia
  • Prep Time: 30 minutes
  • Cook Time: 30 minutes
  • Total Time: 1 hour
  • Yield: 4 servings
  • Category: Savory Tart
  • Method: Baking
  • Cuisine: European
  • Diet: Gluten Free

Description

This Gluten Free Vegetable Tarte Tatin is a delicious savory tart featuring caramelized roasted vegetables, red onions, and crispy pancetta glazed with honey and balsamic vinegar, all encased in a flaky gluten free puff pastry crust. A perfect way to elevate leftover roasted vegetables and create a comforting yet elegant dish suitable for any meal.

Ingredients

Scale

Gluten Free Puff Pastry

  • 1 batch gluten free puff pastry

Vegetable Tarte Filling

  • 2 red onions, cut into 8 wedges each
  • 65g diced pancetta
  • 1 tbsp honey
  • 1 tbsp balsamic vinegar
  • 1 tbsp olive oil
  • 400g leftover roasted vegetables (carrots, parsnips, pumpkin, squash)
  • Sprigs fresh thyme (leaves only)

Instructions

  1. Prepare the pastry: Make the gluten free puff pastry in advance and chill it in the refrigerator for at least one hour before assembling the tart.
  2. Preheat the oven: Set your oven to 200°C (Fan 180°C) or Gas Mark 6 to get it ready for baking the tart.
  3. Sauté the onions: Heat a little olive oil in a 24cm ovenproof frying pan over medium heat. Add the red onion wedges and fry for about 5 minutes until they become softened and slightly translucent.
  4. Add pancetta: Stir in the diced pancetta and continue frying for an additional 2-3 minutes until it crisps up and releases its flavor.
  5. Glaze and combine vegetables: Pour the honey and balsamic vinegar into the pan. Stir to coat the onions and pancetta. Add the leftover roasted vegetables and stir everything together until evenly coated and glossy. Remove the pan from heat and sprinkle over fresh thyme leaves, spreading the vegetables out into an even layer.
  6. Roll out the pastry: Take the chilled puff pastry out of the fridge and roll it into a square approximately 7-8mm thick, making sure it is slightly larger than the frying pan to allow for trimming.
  7. Assemble the tart: Working quickly, lay the rolled puff pastry over the pan covering the vegetables. Trim the edges neatly with a knife so the pastry fits snugly around the pan.
  8. Bake: Place the pan into the preheated oven and bake for 30 minutes, or until the pastry turns golden and puffed.
  9. Rest and flip: Remove the pan from the oven and let it rest for 5-10 minutes. Place a large plate or board on top of the pan and carefully flip it over so the pastry is on the bottom and the caramelized vegetables are beautifully displayed on top.
  10. Serve: Garnish with extra fresh thyme leaves. Serve the tart hot or cold as desired.

Notes

  • This tart is a fantastic way to transform leftover vegetables from a roast into a sophisticated dish.
  • The combination of pancetta, honey, and balsamic vinegar delivers rich caramelization and depth of flavor.
  • Using a gluten free puff pastry makes this recipe suitable for gluten sensitive diners.
  • For extra crispiness, make sure the pan is hot before adding onions to properly sauté them.
  • Resting the tart before flipping helps the caramelized topping set and prevents sticking.

Nutrition

  • Serving Size: 1 serving
  • Calories: 240
  • Sugar: 10 g
  • Sodium: 53 mg
  • Fat: 16 g
  • Saturated Fat: 4 g
  • Unsaturated Fat: 11 g
  • Trans Fat: 0 g
  • Carbohydrates: 23 g
  • Fiber: 3 g
  • Protein: 4 g
  • Cholesterol: 12 mg

Find it online: https://lazydayrecipes.com/gluten-free-vegetable-tarte-tatin-recipe/