Roasted Capsicum with Garlic Tarte Tatin

Easy Peasy, Upside Down Savoury Tart

Simply roast a few vegetables then arrange on a shallow ovenproof frypan, top with puff pastry and bake. Turn onto a serving plate straight from the oven and top with fresh ingredients. Impressive but truly too simple for words.

 

Simple, Rustic and Foolproof

The origins of Tarte Tatin can be traced back to France, as can many classical cooking methods. If you visit France, it will appear on many menus and be served as an upside-down caramelised apple tart. However, in the realm of Australian cuisine, we have ingeniously embraced and adapted this classic cooking method for savoury creations. The versatility of a Tarte Tatin technique extends beyond the realm of sweets, finding a place on our menus and tables, cleverly transforming all manner of savoury dishes.

A layer of puff pastry delicately draped over pre-cooked vegetables or fruit transforms into the foundational crust for this delectable tart. As the pastry cooks, it envelops the ingredients beneath and becomes a flaky golden crust. This simple yet ingenious technique of using puff pastry as both a protective cover and a crispy base is almost foolproof, resulting in a delicious rustic tart.

Roast Veggies with Black Garlic – Tasty & Healthy

Oven-roasted (aged) black garlic is a culinary secret weapon when it comes to enhancing the depth of flavour in savoury dishes. The caramelisation that occurs during black garlic’s aging process creates a delicious balsamic flavour. Similar to roasted garlic, but with a much sweeter and milder profile. Combining sweet and smoky roasted capsicum with black garlic balsamic flavours produces a bold, sweet yet savoury flavour. The charred edges of the roasted capsicum add a delightful complexity, offering a textural contrast that complements black garlic’s soft, sticky consistency.

Roasting was found to preserve more nutrients compared to boiling and other methods. Learn more

 

What’s the benefit of roasting vegetables?

Roasting vegetables brings out their natural sweetness and adds a delicious, caramelised flavour. This method preserves more of their essential nutrients compared to boiling. Using minimal oil can boost the absorption of fat-soluble vitamins, aiding in better nutrition. It’s a simple way to make vegetables more appealing and nutritious.

What are the benefits of aged black garlic?

Aged black garlic is known for its high antioxidant levels, which can combat oxidative stress and may reduce the risk of chronic diseases. It has a unique compound called S-allylcysteine, which can benefit cholesterol management and heart health. Its anti-inflammatory properties can also support immune function and may offer protective effects against certain types of cancer, showcasing its broad health benefits.

 

Caramelised, tender & tasty roast vegetables

In previous generations, our parents or grandparents roasted a very basic selection of vegetables. I think back to Sunday Roast being potatoes, carrots, pumpkin, and parsnips. But so many vegetables can be roasted, bringing out their natural sweetness and turning them into delectable, mouthwatering components of a meal.

• Capsicums or Bell Peppers:  Roasting brings out a sweet and smoky flavour, complemented by a subtle char. The once crisp texture softens, becoming tender and succulent.
• Red Onions:  Roasting caramelises the sugars, imparting a sweet and savoury richness with a hint of mild onion flavour. They become amazingly tender and juicy, developing a melt-in-your-mouth quality.
• Cauliflower:  As the florets turn golden and crisp on the edges, they develop a nutty and slightly sweet flavour, maintaining a soft and tender interior and stem.
• Brussel Sprouts:  The outer leaves become crisp, contrasting with the tender inner layers. Roasting mellows the bitterness and brings out a sweet and savoury complexity.
• Zucchini:  The skin of the zucchini becomes soft but remains intact whilst the inner flesh becomes juicy. Roasting imparts a savoury flavour with a hint of sweetness, elevating the vegetable’s natural taste.
• Cherry Tomatoes:  Roasting intensifies the sweetness and concentrates the tomato flavour. The tomatoes burst with juiciness, creating a burst of flavour in each bite.

 

..................................................

Roasted Capsicum with Garlic Tarte Tatin

A savoury twist on the classic French upside-down tart – vibrant, caramelised and full of flavour.

Ingredients

For the base:

• 2 red capsicums (roasted, peeled & sliced into strips)
• 2 red onions (cut into wedges)
• 2 tbsp olive oil
• 2 tbsp balsamic vinegar
• 2–3 cloves black garlic or roasted garlic (smashed gently)
• Salt & pepper to taste
• 1 sheet of puff pastry (or filo for a lighter crust)
• Optional: A sprinkle of brown sugar or maple syrup for extra caramelisation

To top (after baking):

• Fresh basil leaves
• Toasted pine nuts
• Crumbled feta or soft goat cheese
• Prosciutto (optional)

 

Instructions

Step 1: Roast the veggies

• Preheat oven to 200°C.
• In a baking tray, toss capsicum strips and red onion wedges with olive oil, balsamic vinegar, salt, and pepper.
• Roast for 25–30 minutes until soft and slightly charred.

Step 2: Arrange in the pan

• Lightly grease a round ovenproof skillet or baking dish.
• Layer the roasted capsicum and onions neatly in a circular pattern.
• Add smashed garlic pieces in between for extra flavour.
• Optional: drizzle a touch of maple syrup for caramel notes.

Step 3: Add the pastry

• Lay the pastry sheet over the veggies, tucking edges into the pan.
• Brush with olive oil or an egg wash for golden colour.

Step 4: Bake it

• Bake at 200°C for 25–30 minutes, or until pastry is golden and crispy.

Step 5: Flip and finish

• Let cool for 5 minutes.
• Carefully flip the tart onto a plate so the veggies are on top.

Step 6: Garnish and serve

• Top with basil, pine nuts, feta, and prosciutto if using.
• Serve warm or at room temperature.

 

..................................................

 

 

Frequently Asked Questions

What is special about a Tarte Tatin?

Despite originating from the French, renowned for their cooking expertise, the Tarte Tatin maintains a wonderfully rustic charm and requires minimal cooking ability. Traditionally, it’s an upside-down caramelized apple tart; however, its versatility adapts to all manner of fruits and vegetables. Sweet or savoury.

How do you keep a Tarte Tatin from getting soggy?

I prefer to invert the tart immediately when it comes out of the oven and serve it within 10-15 minutes. After turning upside down, you can pop it back in the oven for a few minutes. Alternatively, you could quickly flash a blowtorch over the top to caramelize the juices and prevent them from soaking into the pastry. The other option is to allow it to cool in the pan and reheat when ready to eat; however, with this option, I have found it difficult to remove from the pan cleanly as the juices tend to stick to the pan.