I love tarte Tatin. From the classic apple one to the tomato one. Here, I suggest you make butternut and parmesan Tatin, which fits well with the fall season.
Butternut squash is perfect for tarte Tatin. It combines its natural sweetness with a perfect shape to make a superb tart.
You'll also combine it with Parmesan cheese and white balsamic vinegar to add saltiness and acidity for an appetizer or main course.
You can also serve this pie at the end of the year. It can be made into a small tart or cut out with a cookie cutter and served with the turkey or poultry of your choice.
The ingredients for butternut Tatin Pie
Butternut squash: This pear-shaped squash leaves a pleasant nutty taste in the mouth. It has the advantage for this recipe of having a large part without a cavity. This will allow us to realize a very graphic pie once turned over.
Puff pastry: I use an organic butter-based puff pastry that I find in stores. But you can also make your own. You can find the recipe on Del's cooking twist.
Parmigiano Reggiano: It will bring the necessary saltiness to the recipe. And it goes very well with the caramel.
White balsamic vinegar: In addition to stopping the cooking process of the caramel, it brings the acidic note needed to balance the recipe.
Butter ½ salt: The roundness of the butter is necessary to prevent the butternut from being too dry. I prefer ½ salt, but you can use unsalted butter if you like.
Thyme: Thyme goes very well with butternut and gives a vegetal note to the pie. Unlike other herbs, you can find it easily even in the fall.
Sugar: You can use white sugar or brown sugar to create your caramel. I have a preference for brown sugar but it's a matter of taste.
The necessary equipment
Stove of 28-centimeters: This is the only "dish" you'll need to bake the pie. Everything will be done in it, from the caramel to the baking. Of course, the tail must be metal or removable.
Slicer (Mandolin): It needs to be wide enough to cut the butternut slices. You can also use a slicer if you have one. In both cases, be careful with your fingers.
If you don't have one, a knife will do the trick, but be sure to cut even slices for even cooking.
5 ideas to twist the recipe
Onion: You can add sliced onion between the layers of butternut rings.
Goat cheese: If you're not a fan of parmesan or for a change, you can add fresh goat cheese. Either as a topping when the tart is cooked. Or in between with the butternut.
Spices: Cinnamon, Ginger, Cinnamon, Ginger, Coriander seeds, Harissa, all these spices go very well with butternut squash. Your Tatin will smell like the Orient if you use them all or separately.
Nuts: Nuts, whether walnut, hazelnut, pecan, macadamia, cashew, etc., also go well with butternut squash. Don't hesitate to sprinkle it on your recipe, it will bring in addition to a light bitterness, crunchiness.
Maple syrup: You can replace sugar with maple syrup. But be careful with its sweetness.
Tips & tricks
You should wait about 10 minutes before turning it over. The caramel will have time to set. But don't wait until the tart is cold so that it doesn't fall apart.
To be sure that the tarte Tatin is cooked, respect the 30 minutes of cooking time at 180°C. The pastry must be golden brown. If it is not, don't hesitate to leave it in the oven for a few minutes longer.
If you wish to reheat your tarte Tatin, place it on a rack, turn on your oven to 140°C. When it has reached its temperature, turn it off and put the tart in the oven for 10 minutes.
If you wish to cool your Tatin slightly or completely, do so on a wire rack. This will keep the pastry crisp.