Leftover Vegetable & Feta Tatin

📝 Ingredients

• 3 carrots (about 100 g each)
• 2 brown onions (about 120 g each)
• 1 courgette (about 250 g)
• 1 red pepper (about 180 g)
• 1 tin chickpeas (265 g drained)
• 150 g feta
• 1 sheet shortcrust pastry (about 230 g)
• 1 tbsp honey (20 g)
• 1 tbsp balsamic vinegar
• 2 tbsp olive oil
• 1 tsp dried thyme
• Salt, black pepper

🍴 Utensils

• Large frying pan
• 24 cm round cake tin (fixed base) + baking paper
• Chopping board
• Knife
• Large serving platter
• Oven gloves

📖 Steps

1. Preheat the oven to 200 °C. Peel the carrots and cut into 5 mm rounds. Peel the onions and cut into thin wedges. Cut the courgette into 1 cm half-moons and the pepper into strips, removing the seeds and any badly damaged parts.
2. Heat the olive oil in a large frying pan over a medium heat. Fry the carrots and onions for 8 min, stirring often, until the carrots start to soften and the onions turn golden.
3. Add the courgette, pepper and thyme, and season lightly with salt and pepper. Continue cooking for 6 to 8 min over a medium-high heat, until the vegetables have released their water and start to colour: too much water would make the pastry soggy.
4. Pour in the honey and balsamic vinegar, stir and leave to caramelise for 2 min over a high heat, stirring, until the vegetables are glossy and there is almost no liquid left in the pan.
5. Rinse and drain the chickpeas. Line the base of the tin with a disc of baking paper, then arrange the vegetables in it, placing the prettiest slices at the bottom: this will be the top. Scatter over the chickpeas, then crumble the feta on top.
6. Unroll the shortcrust pastry and lay it over the vegetables, tucking the edges down inside the tin against the sides, like tucking in a bed. Prick the pastry 5 or 6 times with the tip of a knife to let the steam escape.
7. Bake for 30 min at 200 °C, until the pastry is deep golden and crisp. Leave to rest for 5 min out of the oven: the juices settle and the tatin turns out more cleanly.
8. Run a knife blade around the edge, place the serving plate over the tin and flip it over in one confident movement, holding everything firmly with oven gloves. Lift off the tin, peel off the paper and put back any vegetables that have stuck. Serve hot or warm.