A tarte tatin is usually sweet, made with a caramelized apple or pear or some similar fruit, but this time I decided to take that idea and give it a savory twist.
This tarte is impressive to look at, but oh-so-simple to whip up. If you serve it at your next gathering, it will surely be the star of the party. And no guest will ever guess that it took roughly 30-40 minutes to whip up (cooking time included)!
It makes an ideal starter for a larger group or main dish for a small group when served alongside salad or some other fresh side dish. While you can choose to harness your inner Martha Stewart and make your puff pastry from scratch, I recommend using a store-bought variety as this is much easier and surprisingly more cost-effective than the alternative. Oh, and it usually turns out nicer, too. But maybe that's just my pastry inferiority showing.
If you do decide to make your pastry from scratch, you may also be inclined to marinate your own red peppers, which can be done in advance and stored until you need them. The cheese, on the other hand, doesn't last long in the fridge and should be used shortly after making.
That being said, even if you opt to use entirely store-bought ingredients to form your tart (or embrace some combination of the two as I did), it is guaranteed to impress. It may just become a new household favorite when entertaining.
YIELDS
1 large tarte
PREP TIME
COOK TIME
TOTAL TIME
- 1 sheet vegan puff pastry, thawed
- 1 cup jarred marinated peppadew peppers
- 1/2 cup cashews, soaked (between 4 to 8 hours)
- 2 tbs. lemon juice
- 1-3 tbs. olive oil
- 1 tbs. dried oregano
- 1 tbs. dried basil
- 1/2 tsp. sea salt
- 1/2 tsp. black pepper
Directions
1. Preheat oven to 380ºF.
2. Chop peppers in half and place evenly, outside down, around round glass baking dish.
3. Meanwhile, drain cashews and add to blender along with lemon juice, herbs and spices.
4. Blend until smooth, adding olive oil as needed until desired consistency is reached.
5. Dollop a few spoonfuls of cashew cheese over peppers, then spread a thin layer on your thawed puff pastry.
6. Place the pastry, cheese-side down, over top of the peppers.
7. Gently press the edges down around the outside perimeter of the dish to enclose the peppers in the pastry.
8. Cut a few slits on the center of the pastry and place in the oven for about 30-40 minutes (until pastry is golden-brown).
9. Allow the tarte to cool slightly, then use a knife to separate the edges of the crust from the baking dish.
10. Place a plate on top of the dish and flip both dishes so that the pastry is served pepper-side up.
11. Slice and enjoy!
2. Chop peppers in half and place evenly, outside down, around round glass baking dish.
3. Meanwhile, drain cashews and add to blender along with lemon juice, herbs and spices.
4. Blend until smooth, adding olive oil as needed until desired consistency is reached.
5. Dollop a few spoonfuls of cashew cheese over peppers, then spread a thin layer on your thawed puff pastry.
6. Place the pastry, cheese-side down, over top of the peppers.
7. Gently press the edges down around the outside perimeter of the dish to enclose the peppers in the pastry.
8. Cut a few slits on the center of the pastry and place in the oven for about 30-40 minutes (until pastry is golden-brown).
9. Allow the tarte to cool slightly, then use a knife to separate the edges of the crust from the baking dish.
10. Place a plate on top of the dish and flip both dishes so that the pastry is served pepper-side up.
11. Slice and enjoy!
Also by Quincy: Vegan High-Protein Japanese Brown Rice Bowl
Related: Savory Sun-Dried Tomato Pesto Palmiers
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Photos: Quincy Malesovas
