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Vegetable tarte tatin
Ingredients
1tbsp olive oil
1tbsp butter
2 courgettes, in 11/2cm (1/2in) cubes
1 onion
1 aubergine
1 red pepper
1 yellow pepper, each cut into 11/2cm (1/2in) pieces
200g (7oz) cherry tomatoes, halved
2tbsp balsamic vinegar
60g (2oz) grated Cheddar cheese
500g (1lb 2oz) puff pastry
Dressed salad leaves, to serve
This colourful dish makes an impressive vegetarian alternative to the festive turkey
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Method
1 Preheat oven to 200°C/180°C fan/Gas 6. Lightly grease a 25cm (10in) tarte tatin tin or a spring-form cake tin and line base with baking paper.2 Heat oil and butter in a frying pan, add courgettes, onion, aubergine and peppers, stir-fry for 6-8 minutes. " Add tomatoes and vinegar and stir-fry for 2-3 minutes. Season. Spoon vegetables into tin, sprinkle with cheese.
3 Roll out pastry to 28cm (11in) circle. Place on top of vegetable mixture, tuck in edges. Bake in preheated oven for 30 minutes or until puffed up. Remove and allow to stand for 2-3 minutes. Turn out onto serving platter. Serve with mixed dressed salad leaves.
Photographs Peter Cassidy; food styling and recipes Sunil Vijayakar; prop styling Roisin Nield
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