Autumn tarte tatin recipe
Sweet and savoury come together with just a hint of heat from chilli flakes, taking a classic French tarte tatin recipe from dessert to a dinner baked pumpkin r
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Cooking tools:
- Rolling pin
- Skillet
- Oven
- Stove
- Chef's knife
- Cutting board
- Mixing bowl
- Whisk
- Fork
- Baking sheet
- Plate
- Parchment paper
- Plastic wrap
- Measuring spoon
Ingredients
- 400g pumpkin, peeled and cut into 0.5cm-thick half moons (prepared weight)
- 3 echalion shallots, peeled and cut into quarters lengthways
- 2 tbsp olive oil
- 8 sage leaves, 3 finely chopped, the rest kept whole
- 2 garlic cloves, very finely crushed
- ½ tsp chilli flakes, crushed
- plain flour, to dust
- 1 x 320g pack ready-rolled puff-pastry sheet
- 45g light brown soft sugar
- 40g butter
- 1 tbsp balsamic vinegar
- 50g goat’s cheese*
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