Paleo Savoury Tarte Tatin

This recipe for grain, dairy, starches, nuts and sugar free tarte tatin, made with cooked chicken pieces and vegetables, can be a very handy dish for a dinner party, or even lunch get together. It is a dish that will be enjoyed by any person without any dietary restrictions. It can be served with any salad or with a bowl of soup. I made a double portion of both the dough and the filling, to try different baking options. However, the recipe can be also used in a lazy, no fuss option, as the dough can be baked as bread loaf or bread rolls, and chicken can be served with vegetables as a main course.

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The easiest and most reliable option is to bake this dish as an upside down open pie, very similar to traditional tarte tatin, with only difference in the type of the dough used to cover the savoury filling. The recipe can be very flexible in the filling choice, as both cooked and fresh ingredients might be used. With cooked ingredients in the filling, as in presented recipe, and with a dough on top of it, there is a very little chance of the dish to be underbaked. The dough will raise nicely and the dish will take less time to bake, compared to a large pie with 2 layers of the dough, the bottom one always prone to be not fully baked, while the top to be slightly burned. I also baked low open pies, tall narrow open pies or muffins with a filling, and medium size bun with the same filling.

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While the use of dehydrated organic tomatoes was a win in tarte tatin, it was not a success in pies. Nearly all tomatoes were burned, and in future I have to be more careful to insert them deep into the filling to avoid this.

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Ingredients:

the dough ingredients are the same as for paleo bread, for a double portion I used

  • 300g apple puree
  • 4 large eggs (215g without shells)
  • 100g pumpkin seeds, ground and sifted
  • 100g sunflower kernels, ground and sifted
  • 40g mixed chia seeds, ground and sifted
  • 100g Golden Flaxseed Flour, sifted
  • 10g baking soda
  • 10g salt
  • 1 level  tea spoon cumin powder
  • 1 heaped tea spoon garlic and chilli paste (can be substituted for other spices, spice mixes, dried or wet, or omitted altogether)

chicken and vegetable filling

  • cooked meat from 2 large chicken drumsticks (any cooked meat can be used)
  • 1 onion, sliced in semi-circles
  • 2 leeks, sliced in semi-circles
  • 5 carrots, grated
  • florets from 1/2 of medium size cauliflower
  • 2 table spoons of extra virgin olive oil
  • pinch of fennel seeds
  • 2 sticks of fresh thyme
  • 1 tea spoon cumin powder
  • dehydrated (sun-dried) grape tomatoes
  • salt and black pepper for seasoning
  • extra spices can be used for seasoning, I used my own garlic and chilli paste

extra

  • organic coconut oil to grease baking tins
  • egg wash (1 large egg mixed with table spoon of cold water) for brushing
  • sesame seeds for decoration (optional)

Preparation:

  • heat olive oil in a large casserole dish
  • add fennel seeds
  • slice onion, leek, peel and grate carrots, cut cauliflower in small pieces
  • lightly fry onion and leek for 5-6 min
  • add grated carrots to the pan and cook for another 5 min
  • add cauliflower, mix all vegetables, add seasoning, cumin powder and all other spices, cover with a lid and cook on low/medium heat until all vegetables are cooked and cauliflower becomes soft
  • open the lid and let vegetable mix to cool
  • prepare the dough as described here

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  • the dough is very easy to work with, use wet hands for better results
  • grease cake paper liner (or just the sheet of baking paper) with coconut oil
  • place greased paper liner into baking dish, I used Pyrex pie dish
  • place chicken pieces, dehydrated (sun-dried) tomatoes and thyme leaves on the bottom

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  • spoon the filling and press it down, try to make it level
  • using wet spatula move the filling from the edges to allow for the dough to be tucked in

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  • mark the size of the bottom of the baking dish on another sheet of baking paper
  • take the half of the double portion (or all the dough if making just tarte tatin) and spread it on the paper

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  • turn over the spread dough on top of the filling
  • carefully peel the paper from the dough
  • if the dough sticks to the paper, scrape it and use to repair the layer, the dough is very pliable and any pieces can be connected together and repaired

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  • using wet palms press the dough down and spread it evenly, using wet spatula push the edges of the dough down
  • brush the surface with egg wash

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  • if preparing double portion of the dough, make the second tarte tatin or additional pies and buns from the second part of the dough
  • I baked tarte tatin and pies as a separate bakes, the dough can be allowed time before baking without losing raising strength
  • brush all bakes with egg wash, the remaining egg wash after brushing can be used to fill open pies
  • bake in preheated to 170C fan forced oven for 40 minutes, baking time depends on the thickness of the dough layer, it can be different for different ovens

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  • leave tarte tatin to cool down a little and turn it over to a serving plate. Individual pies, muffins and buns can be left in baking tins or taken out to rest on a wire rack to have their bottoms dry and crispy

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The ingredients of this dough leave the bake soft and moist for 1-2 days, bakes from this dough never become hard and dry, as it often happens with some gluten or grain free pastries.

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This combination of leek, carrots and cauliflower with chicken meat, gives juicy and sweet filling, which only wins from some extra heat if hot spices are added.

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