Spiced squash & sweet potato tarte tatin

Spiced squash & sweet potato tarte tatin

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(3 ratings)

Prep: 1 hr, 25 mins , plus cooling and chilling time.

More effort

Serves 4

This delicious vegetarian main course will tempt even the most serious meat eaters.

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal682
  • fat38g
  • saturates8g
  • carbs78g
  • sugars0g
  • fibre7g
  • protein12g
  • salt1.2g
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  • 1 medium butternut or acorn squash, weighing about 500-600g/1lb 2oz-1lb 5oz
  • 450-500g/1lb-1lb 2oz sweet potatoes, peeled
    Sweet potatoes

    Sweet potato

    sweet po-tate-toe

    Sweet potatoes have a creamy texture and a sweet-spicy flavour that makes them ideal for savoury…

  • 2 red onions, peeled
  • 50g butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 3 large garlic cloves, bashed and finely chopped
  • ½ tsp ground coriander
  • ½ tsp ground cumin



    An aromatic spice native to eastern Mediteranean countries and Upper Egypt. This warm,…

  • ¼ tsp chilli powder
  • 6 medium-size vine tomatoes, halved horizontally
  • 1½ tsp kalonji
  • 375g packet ready-rolled puff pastry
  • 1 small egg, beaten with 1tbsp cold water



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…


  1. Put a large saucepan of water on to boil. Quarter the squash with a large, heavy knife, then peel each wedge and seed with a sharp spoon. Cut both the squash and the sweet potatoes into large chunks, about the size of toasted marshmallows. (If the sweet potatoes are long and thin, diagonal chunks look better.) Throw the chunks into the boiling water, cover the pan and bring back to the boil. Remove the lid and cook for 5 minutes or until slightly tender, then drain and let cool.

  2. Cut each onion into 6 chunky wedges, leaving a little bit of the root attached so the layers don’t fall apart. Put a large, non-stick frying pan, about 30cm/12in from edge to edge, over a medium-high flame. (You need a pan with an ovenproof handle, and we’ve an offer on one, below right). Heat the butter and oil, then tip in the onions and fry for 4-5 minutes, stirring often, until well-coloured.

  3. Keeping the fat at a lively simmer, add the garlic and fry for 1 minute, stirring almost constantly so it colours but doesn’t burn. Stir in the coriander, cumin and chilli powder and fry for a scant minute, stirring constantly. Fry the tomatoes, cut side down in the pan, for 1 minute.

  4. Remove the pan from the heat, then gently stir in the kalonji seeds. Add the squash and sweet potatoes and, using 2 spatulas or wooden spoons, carefully toss the chunks until well coated in the syrupy, spicy fat. Season, then leave to cool.

  5. Roll out the pastry so that the shorter sides are 30cm/12in. Lay it over the vegetables, then cut the pastry tightly around the edge of the frying pan with a small knife or scissors, discarding the trimmings (or using them for another recipe). Refrigerate the entire ensemble for at least 30 minutes (or see Getting Ahead, below).

  6. Preheat your oven to 220C/Gas 7/fan 200C. Brush the pastry with the egg wash, then slide the frying pan on to the middle shelf of the oven. Cook for about 25 minutes, checking halfway through that the pastry isn’t browning too quickly: if it is, reduce the heat by 10 degrees. Remove when the juices are bubbling around the edges and the pastry is dark golden-brown.

  7. Use a thick oven cloth to remove the pan from the oven and leave it wrapped firmly around the handle to avoid burns. To serve the tart, invert a large, flat plate over the pan and tip the tart out on to it – or else, serve it straight from the pan.

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Comments, questions and tips

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9th Jun, 2013
this was delicious! we use shallots halved rather than the red onions and it was a total winner. and very nice cold too.
12th May, 2010
I made this using sweet potato, butternut squash, parsnip and onion left overs from sunday lunch. Made an oil dressing from recipe slightly warmed to release flavours then cooked as recipe. Was quick and easy and yummy.
29th Mar, 2008
ok, not as flavoursome as I had hoped and a lot of effort done the way in the recipe, I too think that roasting the veg would have been easier and probably tastier.
26th Dec, 2007
Delicious, even for non-vegetarians. But I think it would be better to roast the veg rather than fry - I didn't manage to keep the onion all in one piece and so it didn't look so good.
20th Nov, 2007
11th Nov, 2007
Very nice and easy to cook. Enjoyed by all
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