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This colorful vegetable tarte tatin follows the same process of the classical French tarte tatin, but I replaced the apples with some fresh vegetables making a tasty appetizer.
First prepare the dough for the brisée pastry. Put the flour, the butter and a pinch of salt in a mixer. Mix for a few seconds until you obtain a sandy texture. Turn the flour mix onto a worktop and make a well in the middle. Little by little add the cold water and knead it, until the dough becomes smooth. Try not to knead the brisée dough longer than 2 minutes, because you should avoid the melting of the butter. Then wrap the dough in a piece of cling film and put it in the fridge for 30 minutes.
Preheat the oven at 180° C.
Now wash the vegetables. Cut the zucchini into sticks. Halve the baby carrots. Chop the coriander/cilantro. Peel the yellow pepper and cut it into strips.
Parboil the zucchini and the carrots in a pot of hot salted water for 2 minutes. Then drain them and put them aside.
Cover a round tin (25-30 cm diameter) with baking paper. Brush it with the melted butter. Then sprinkle with the grated Parmigiano Reggiano. Nicely arrange the vegetables in the tin, they will eventually be on the top of your tarte: first the carrots and the pepper, then the zucchini and the coriander/cilantro. Sprinkle with a pinch of salt and ground black pepper and, finally, cover with the baby spinach.
Take the dough from the fridge and on a clean worktop roll it out in the shape of your baking tin. Cover the vegetables with the dough and with a fork make some holes on the top of it. Then put the tarte in the oven for around 30 minutes.
When the tarte is ready, take it out from the oven and let it cool for a few minutes. Then turn the tarte tatin out onto a serving plate and carefully remove the baking paper. Serve warm with a perfumed white wine.
I am a Mexican food fiend and nothing makes me happier than a big bowl of pico de gallo and chips. This is such an easy recipe and you can make it mild, medium or spicy depending on what you prefer. I like spicy, so jalapeno peppers are for me, but you could add habanero peppers if you like a lot of heat!
Nancy is the Coupon Clipping Cook, which means she not only has an astounding number of recipes to share with us (her TK recipe box is busting at the seams!) but she's also got loads of money-saving tips in her blog (she worked at a grocery store for a number of years, so she knows her stuff). She has some pretty amazing creations, like Roasted Garlic Potato Soup and Nutty Coconut Chicken. Go check them out!
Heather is a Texas native and the blogger behind Heather's Dish. She's mom to Weston, wife to Nate, and they live in Little Rock, Arkansas with their two "stubborn and saucy" dogs Bunker and Keira. In her blog, she shares her photographs, random musings (serious and silly alike), and all kinds of scrumptious recipes---and not just evil variations of her favorite mac and cheese. Her enviable TK recipe box is a testament to that. Go see for yourself!