epicurious4.0
Harissa Sweet Potato Tarte Tatin
Make this spiced and savory take on the French classic as a dinner party side dish or weeknight vegetarian main.
👥 8 Servings👤 Kendra Vaculin📖 epicurious
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●skillet
- ●oven
- ●pan
- ●bowl
- ●knife
- ●saucepan
📝 Preparation Steps
1
Place a rack in middle of oven; preheat to 400°. Unfold 1 sheet frozen puff pastry (one 14-oz. package or half of a 17.3-oz. package), thawed, on a lightly floured surface and roll out to ⅛"–¼" thick. Using a 12"-diameter ovenproof stainless-steel skillet turned upside down as a guide, cut pastry into a 12" round; discard scraps.
2
Turn skillet right side up and coat bottom and sides with 3 Tbsp. unsalted butter, room temperature. Sprinkle pan with 2 Tbsp. brown sugar in an even layer; season with kosher salt.
. unsalted butter, room temperature3 TbspKosher salt
3
Stir ⅓ cup harissa and 1 tsp. ground cumin in a small bowl to combine. Arrange a layer of 2 medium sweet potatoes (about 1 lb.), peeled, sliced into ¼"-thick rounds, slightly overlapping, in skillet; brush with harissa mixture. Repeat with remaining sweet potatoes and harissa mixture to make 2 more layers. Drape pastry over sweet potatoes and tuck edges in between skillet and sweet potatoes. Using a paring knife, cut about six 1" slits all over pastry to let steam vent while baking.
. ground cumin1 tspmedium sweet potatoes (about 1 lb.), peeled, sliced into ¼"-thick rounds2
4
Place skillet over medium-high heat and cook just until sugar and butter start to melt around edges, about ⏱️ 1 minute. Transfer skillet to oven and bake until pastry is golden brown and crisp, 30–⏱️ 35 minutes. Immediately invert tart onto a large plate. (If some sweet potatoes remain stuck to the pan, just peel them off and place them back on the tart; no one will be any the wiser.)
medium sweet potatoes (about 1 lb.), peeled, sliced into ¼"-thick rounds2
5
While the tart is baking, place 1 small red onion, thinly sliced, in a small heatproof bowl. Bring ½ cup white wine vinegar, 1 Tbsp. coriander seeds, and remaining 2 tsp. brown sugar to a boil in a small saucepan, then pour over red onion. Season generously with kosher salt and stir to combine. Let cool.
. coriander seeds1 TbspKosher salt
6
Sprinkle tarte Tatin with flaky sea salt and cut into wedges. Serve with drained pickled red onion.
Flaky sea salt
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