This seasonal recipe was created at Seasoned Cookery School in the Derbyshire countryside.
Seasoned has been running for five years and is owned by dairy farmer’s wife Clare Major.
The school operates more than 30 cookery courses each year with the help of 12 freelance chefs, some of whom have appeared on foodie TV shows such as The Great British Bake Off and MasterChef.
New potato, asparagus and thyme tarte Tatin
- 2 shallots, finely chopped
- 15g butter
- 25g honey
- 2 tbsp brown sugar
- 2 tbsp caster sugar
- 25-35ml white wine vinegar
- 4-5 sprigs fresh thyme, leaves removed
- 1kg waxy new potatoes, boiled until just cooked
- 1 large bunch asparagus
- 500g ready-made puff pastry
You will need a large, deep saucepan (about 25cm in diameter) with an ovenproof handle – or alternatively a tarte Tatin tin/cake tin lined with parchment.
- In a saucepan, sauté the shallots in the butter until soft. Add the honey, sugars and vinegar. When the sugar has dissolved, add the thyme and allow to cool slightly. Taste and adjust the vinegar and sugar according to your own preference.
- Arrange the potatoes and asparagus on top of the onion mixture in the pan (or transfer to a lined cake tin if you don’t have a suitable saucepan).
- Roll out the pastry so that it is 3cm wider than the pan and cut to the appropriate size.
- Top the potato mixture with the pastry and tuck in at the sides.
- Bake in an oven preheated to 180C for 35-40 minutes until the pastry is golden.
- Remove from the oven. Leave to settle in the pan for 10 minutes.
- Invert the pan on to your serving plate. Serve warm.
Delicious served with a goat’s cheese, rocket and beetroot salad.
See also: Farm Chef recipe: Caramelised plum tart
Find out more about Seasoned Cookery School on their website