Chicken and Vegetables Tarte Tatin – Grain and Dairy Free

Savoury tarte tatin with chicken, cauliflower, carrots, onion and leek in the filling, is an easy upside down bake, suitable for paleo protocol. The dough is based on seeds only, without any nut meal, that can be acceptable for people with nut allergies. This bake was practically the same as in previously published recipe. The differences included the use of black chia seeds, instead of white chia seeds, the use of equal mix of olive oil and coconut oil to saute vegetables for the filling, and the larger amount of the filling itself, that resulted in a thicker filling layer. I also used a more structured pattern for the filling to achieve different visual effect.

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Ingredients:

the dough ingredients are the same as for paleo bread

  • 150g apple puree (blended from canned pure cooked apple pie filling)
  • 2 large eggs
  • 50g pumpkin seeds, ground and sifted
  • 50g sunflower kernels, ground and sifted
  • 20g black chia seeds, ground and sifted
  • 50g Golden Flaxseed Flour, sifted
  • 5g baking soda
  • 5g salt
  • 1/2  tea spoon cumin powder
  • 1 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 extra large onion, sliced in semi-circles
  • 1 leek, sliced in semi-circles
  • 3 extra large juicing carrots, grated
  • florets from 1/2 of medium size cauliflower
  • 1 table spoon of extra virgin olive oil
  • 1 table spoon of organic coconut oil
  • pinch of fennel seeds
  • 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

Preparation instructions can be found here. I used large Pyrex glass pie dish with round cake paper liners, but any baking paper cut to the size can do the job. The dough layer on the top, makes it the easier bake, with good raising and full bake of the moist dough. The most amazing feature of this dough is to keep softness and not going stale for 2-3 days.

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