This savory butternut squash tatin was born from a desire to revisit the classic dessert in a winter and vegetarian version. I discovered this technique a few years ago while looking for a way to showcase a magnificent butternut squash from the market that deserved more than just a simple soup.
The secret lies in caramelizing the pumpkin directly in the mold, which develops deep flavors and an irresistibly melting texture. The chestnuts bring their autumnal sweetness and a consistency reminiscent of chestnuts roasted by the fireside.
This recipe will win you over with its simplicity and spectacular effect when unmolded. The butternut squash soaks up the caramelized juices, and the crispy puff pastry contrasts perfectly with the tenderness of the vegetables.
You can adapt this base to your liking: add chopped walnuts, replace the chestnuts with mushrooms, or flavor it with fresh thyme. This tatin is best enjoyed warm with a lamb's lettuce salad.
Winter vegetable tatin with butternut squash and chestnuts
4
portions30
minutes40
minutes300
kcalA savory tarte tatin that beautifully showcases caramelized butternut squash and meltingly tender chestnuts. A comforting vegetarian dish that deliciously reinvents winter flavors. Perfect for a family dinner.
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Ingredients
600g of butternut squash
150g of cooked chestnuts (vacuum-packed or jarred)
1 puff pastry
2 red onions
3 tablespoons of honey
2 tablespoons of balsamic vinegar
30g of butter
100g of fresh goat cheese
2 rosemary branches
Salt, freshly ground pepper
Preparation steps
- Preheat the oven to 200°C. Peel the pumpkin and cut it into 1.5cm thick wedges.
- Thinly slice the red onions. Cut the chestnuts in half.
- In a 24cm ovenproof tart tin, melt the butter over medium heat. Add the honey and let it caramelize for 2 minutes.
- Arrange the pumpkin wedges attractively in the caramel, add the onions and chestnuts. Sprinkle with rosemary leaves.
- Season with salt and pepper and drizzle with balsamic vinegar. Cook for 10 minutes over low heat, shaking the mold occasionally.
- Crumble the goat cheese over the vegetables. Cover with the puff pastry, tucking the edges inside the mold.
- Bake for 25 minutes until the pastry is golden brown.
- Let it rest for 5 minutes, then turn it over firmly onto a serving dish. Serve immediately.
📝 Notes
This tart can be kept in the refrigerator for 2 days and reheated in a 160°C oven for 10 minutes. The pumpkin seeds can be toasted in the oven with a little oil as an appetizer.
💡 Chef's Tips
Choose a firm pumpkin to prevent it from falling apart during cooking. If you don't have a stovetop mold, start caramelizing it in a pan and then transfer it to a tart pan.
🔄 Variations
- Walnut version: replace the chestnuts with 80g of walnut kernels and add 50g of Roquefort cheese
- Spicy version: add 1 teaspoon of cumin and a pinch of Espelette pepper
