Who doesn’t LOVE a Tarte TATIN? I don’t often make desserts but Tarte Tatin has to be up there with the best. Rustic, non refined, forget the deconstructed ones, go for the real McCoy, the full bodied, full blooded, the whole kit and caboodle. The thick rich short pastry, oozing with caramel that has seeped into the pastry , the apples likewise oozing with caramel. What’s not to like? Well it really has to be served with Ice Cream ( or even more decadent thick whipped double cream, or even even better Cornish cream, rich thick and yellow) my mouth is watering just thinking about it! ( just remember it freezes well, cut into slices and a quick zapp in the microwave to reheat).
But today I’m talking about alternative Tart Tatin, in reality not Tart Tatin at all but why not ring the changes. Yes you can. Currently an “In” version is shallot Tatin. And so thinking about that and scrolling through magazines and books, I came across Cabbage Tatin, and why not I asked myself. I had in my refrigerator a lovely sweet heart cabbage, some mushrooms and onions along with garlic, of course.
I made my standard food processor rich short pastry, but there is no shame in using shop bought. I sliced the mushrooms, the onions and the cabbage, the garlic and sautéed them in butter. Actually, this could be called BUBBLE and SQUEEK Tart Tatin.
- 1small cabbage ( I used Hispi)
- 2 Oz unsalted butter
- 60 grams tomato purée
- 4 crushed cloves of garlic
- 2 large onions sliced
- 100 grams button mushrooms sliced
- Salt and pepper to taste
- 2tsp Harissa paste or powder
- I also used some Nduja for a little extra spicy tang
- A quantity of readymade pastry
Method, Heat the oven to 190 C
Slice the cabbage and onions and sauté them in a large pan until slightly charred.
Remove from pan, add the tomato paste along with the Harissa. Stir and add about 1/4 litre water. Place the cabbage mix back into the pan and simmer gently for about 20 minutes until the liquid has evaporated
- Cut the pastry to marginally bigger than your pan, and place on top of the cabbage mix, tuck in the edges and prick the top several times.
- Bake in the middle shelf for about 20 minutes until the pastry is golden and cooked through .
- Cool slightly
- Then to serve place a plate over the top of the pan and carefully flip over onto the plate.
- Serve with salad ,crème fraiche and a sprinkling of Zatar.