- 1 sheet of puff pastry, thawed if frozen
- 1 small butternut squash, peeled, seeded, and thinly sliced
- 2 medium sweet potatoes, peeled and thinly sliced
- 1/2 cup unsalted butter
- 1 cup brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1/4 teaspoon salt
- 1/4 cup balsamic vinegar
- Fresh thyme leaves for garnish (optional)
Preheat your oven to 375°F (190°C).
Roll out the puff pastry on a floured surface to fit the size of your tart pan or skillet. Place it in the refrigerator while you prepare the filling.
In a large skillet over medium heat, melt the butter. Add the brown sugar, cinnamon, nutmeg, and salt. Stir until the sugar is completely dissolved and the mixture is well combined.
Add the sliced butternut squash and sweet potatoes to the skillet, arranging them in a circular pattern, slightly overlapping each slice. Cook for 8-10 minutes, allowing the vegetables to caramelize in the butter and sugar mixture. Stir occasionally to coat the slices evenly.
Drizzle the balsamic vinegar over the vegetables, allowing it to blend with the caramel. Cook for an additional 2-3 minutes until the mixture thickens slightly.
Remove the puff pastry from the refrigerator and carefully place it over the caramelized vegetables, tucking in the edges. Use a knife to make a few small slits in the pastry to allow steam to escape.
Transfer the skillet to the preheated oven and bake for 25-30 minutes or until the pastry is golden brown and puffed.
Remove the skillet from the oven and let it cool for 5 minutes. Place a serving plate upside down over the skillet and carefully invert the tart onto the plate. Be cautious as the caramel may be hot.
Garnish with fresh thyme leaves if desired. Slice and serve the Butternut Squash and Sweet Potato Tarte Tatin warm. Enjoy!
Note: This delicious tarte tatin can be served as a side dish or a unique dessert. The combination of caramelized butternut squash and sweet potatoes with the flaky puff pastry creates a delightful flavor and texture contrast.