Sprout, Bacon & Date Tarte Tatin
Starter, Main Course or Side
Feeds 4-6
Cook Time: 40
Difficulty: Medium
I honestly think this dish would convert any sprout hater into a sprout lover! A taste of Christmas!
It’s decadent, flavourful, smokey with a balanced sweetness and its packed with texture!
Make individual ones to serve as either a starter or main. Or cook one large one and portion as required. Alternatively, serve a smaller slice as a garnish or side to a dish!
This would make a great veggie main course if you took out the bacon, switched for either a veggie bacon or just some other veggies, like squash and seasoned it with some smoked salt to add that contrasting flavour. It also goes great as a side dish!
If you want to really wow your guests with something unusual, crumble over plenty of your favourite cheese and serve it as part of your cheese course!!!
I like to serve this as a tart with a light, fresh, citrusy salad or some fresh apple and kale.
INGREDIENTS:
280g Puff Pastry
400g Sprouts, washed, trimmed and halved
6 Rashers Smoked Streaky Bacon
6 Medium Dates, de-stoned and chopped
1 Tsp Sage (freshly chopped or dried)
Handful Cooked Chestnuts, roughly chopped
2 Tbsp Cranberry Sauce
1 Tbsp Butter
Salt & Pepper
METHOD:
Pre-heat the oven to 200C
Choose a non-stick, oven proof frying pan to use
Roll out the pastry to around 3-5mm thick and use the upturned pan to measure and cut out a disc of pastry. Once cut, loosely cover the pastry and return to the fridge while you make the rest of the tarte tatin
Heat a non-stick frying pan on medium-high, fry the smoked bacon to lightly colour on each side (you don’t need to make this too crispy). Remove the bacon and set aside
Use the remaining bacon fat (or add 1 Tbsp Olive Oil if the pan is dry) and sauté the sprouts, cut side down, until golden brown. Remove from the pan and set aside
Remove the pan from the heat and wipe clean - you will use this same pan to cook the tarte tatin
When the pan is cooled slightly, add the cranberry sauce and butter and mash/spread it out across the pan with a spoon or fork
Arrange the sprouts, cut side down to fill the bottom of the pan and sprinkle with the sage and a good pinch of salt and black pepper
Weave and twist the bacon around and inbetween the sprouts. The bottom of the pan will become the presentation side when the tarte tatin is turned out so consider the presentation/arrangement of the sprouts and bacon
Sprinkle over the dates and chestnuts and lightly press them in between the sprouts and bacon
Take your pastry disc out of the fridge and gently lay it over the sprouts, bacon, dates and chestnuts
Use a butter knife or the handle of a dessert spoon or fork to gently press the pastry down the sides of the sprouts and slightly under the filling
Continue this all the way around the pastry
Use a sharp knife to prick 2 small holes in the top to allow steam out while it cooks
Place in the pre-heated oven for 20-25 minutes until the pastry is golden and cooked right through
Remove from the oven, set the pan aside for a couple of minutes to rest
Place an upturned board or large plate on top of the pastry and carefully flip the whole pan to turn the tarte tatin out
Serve warm or allow to cool before serving with whatever you choose!
