Honeynut Onion Chestnut Vegan Tarte Tatin
Savory and sweet, this vegan tarte tatin is topped with sweet and tender honey nut squash, caramelized onions, and soft, nutty chestnuts. It’s given even more flavor with whole grain mustard, thyme, and miso paste. Holding it all together is a perfectly flakey puff pastry base. Make on a weekend morning for a special yet simple wintery lunch, served with a salad on the side.
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What is Tarte Tatin?
Tarte Tatin is a classic French dessert known for its unique upside-down preparation. Traditionally made with apples, the dish involves caramelizing sugar and butter in a pan, then layering the fruit on top before covering it with pastry dough. The pan is then baked until the pastry is golden and crisp. After baking, the tart is flipped over, revealing a beautifully caramelized fruit topping. The dish is thought to have been accidentally invented by the Tatin sisters in the 19th century at their hotel in Lamotte-Beuvron, France. While apples are the most common fruit used, variations can include pears, peaches, or other seasonal fruits- you can even do savory versions as we have done here. In this savory version of vegan tarte tatin we make a caramelized onion instead of a caramel, and top with chestnuts, more onions, and honeynut squash (one of my favorite squashes).
Got Puff Pastry? Try one of these recipes!
- Foraged Curried Chicken Pot Pie (Meat-Free)
- 20 Vegan Savory Pie Recipes (Tarts and Quiches Too!)
- Vegan Cheese and Rhubarb Danish
- Tastes Like Chicken Pie
Cooking with Chestnuts? Try one of these Vegan Chestnut Recipes!
- Fermented Spreadable Sweet Chestnut Cheese
- Eggplant, Chestnut, and Mushroom Vegan Holiday Loaf
- Watercress and Vegan Chestnut Soup
- Chili Roasted Snacking Chestnuts
Vegan Tarte Tatin Tips and Tricks
- Tarte tatin is kind of like an upside-down tarte- whatever is placed on the bottom of the skillet will show up on the top of your future tarte. The caramelized onions are most likely to turn very dark in color, so if you wish to avoid this add them after the other vegetables.
- Pie crust can also be used as an alternative to puff pastry in this recipe.
- Make sure the puff pastry you purchase is vegan- more expensive types are made with butter and therefore not vegan, but the cheaper varieties are made with vegan vegetable shortening.
- If you are not able to find honeynut squash, substitute with about 1 lb. of a different squash variety.
- If you are not able to find frozen, shelled chestnuts, you can also sometimes find roasted chestnuts in bags or jars- I often see them at Asian markets, and specialty European markets are another good place to check. Mainstream stores are more likely to have them in stock around Christmas time.
- The bottom of the tart can get very dark with the caramelized onions- this is pretty usual for a tarte tatin, so don’t rush to assume you’ve burnt it.
- Let the tarte cool fully before serving to allow the crust to become firm enough to handle the weight of the toppings.
Honeynut Onion Chestnut Vegan Tarte Tatin
Ingredients
- 1 honeynut squash
- 2 medium sized yellow onions
- 8 oz. frozen shelled chestnuts
- 1 sheet vegan puff pastry, defrosted
- 1/4 cup vegan butter
- 1 tbsp. whole grain Dijon mustard
- 1 tbsp. granulated sugar
- 1 tbsp. red miso paste
- 1 tsp. dried thyme
- Salt, Pepper, and Olive Oil as needed
Instructions
- Preheat the oven to 400F (200C). Lightly grease a large sheet pan and set aside.
- Peel the honeynut squash, cut in half, and remove the seeds. Cut into half-moon slices, and place on the sheet pan. Peel one of the onions, cut in half, remove the top and bottom, and cut into thick wedges. Place on the baking sheet in chunks. Add the frozen chestnuts, whole. Top with a little oil, salt, and pepper. Once the oven is preheated add the sheet pan with your vegetables and roast for about 20 minutes, until the squash is soft and the chestnuts defrosted.
- Lightly flour your countertop to prep the puff pastry. Roll it out until it's slightly larger than your skillet (I used a 10 inch cast iron for mine). Place the skillet on top and trace a circle 1/4-1/2 inch larger than the skillet. Cut the pastry circle out, pierce with a fork a few times for ventilation, and set aside.
- Thinly slice the second onion into half-moons. Heat your skillet with the vegan butter. Once melted, add your onions and a little salt. Sauté for around 5 minute, until the onions have softened and released moisture. Add the mustard, sugar, miso paste, and about a 1/4 cup of water. Bring to a low simmer, and cook for around 10 minutes until the onions are jammy.
- Take off the onions of the heat. Scoop most of the onions from the pan, leaving any liquid. Add the chestnuts, squash, and roasted onion to the skillet in an even layer, adding the jammy onions back in on top. Add the dried thyme in an even sprinkle. Top that with the puff pastry disk, tucking the edges down on the inside of the skillet.
- Place in the oven (still at 400F/200C) for about 30 minutes, until the top is flakey, golden, and somewhat risen. Let cool for about 5 minutes before attempting to flip. To flip the tart, place a large plate on top of the skillet and assertively invert. Tap the bottom of the skillet to help release. Any pieces that fall off can be put back on the tarte while still warm. Let cool fully, and enjoy.
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