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Tarten Gwreiddlysiau wedi’i Charameleiddio (Caramelised Root Vegetable Tart)

Tarten Gwreiddlysiau wedi’i Charameleiddio (Caramelised Root Vegetable Tart) is a modern Cymric (Welsh) recipe for vegetarian upside town tart of mixed root vegetables and onion cooked in a puff pastry crust with caramelized sugar. The full recipe is presented here and I hope you enjoy this classic Welsh version of: Caramelised Root Vegetable Tart (Tarten Gwreiddlysiau wedi’i Charameleiddio).

prep time

20 minutes

cook time

55 minutes

Total Time:

75 minutes

Serves:

Rating:

Tags : Vegetarian Recipes Vegetable Recipes Baking Recipes British Recipes Cymric/Welsh Recipes

Original Recipe

Mae’r darten wyneb i waered hon yn addas i bobl fegan, ond fe allech chi hefyd dorri tua 100g o gaws Caerffili drosti pan fydd hi ar y plât ac yn dal yn gynnes. Gweiniwch gyda salad gwyrdd ffres.

Cynhwysion:

½ pwmpen, wedi’i phlicio a thocio’r ddau ben
1 Moronen, wedi plicio a hanneru ar ei hyd
1 betysen, wedi plicio a thafellu
1 nionyn coch coch, wedi plicio a thafellu
1 llwy fwrdd o olew olewydd
2 ewin o garlleg, wedi’u plicio a’u gwasgu
Halen Môr a phupur du o’r felin
1 llwy de o ddail rhosmari wedi’u torri’n fân
1 sbrigyn cyfan o rosmari
45g o siwgr mân
Ambell ddeilen saets
50g o gnau Ffrengig wedi’u haneru
350g o grwst pwff parod

Dull:

Cynheswch y popty i 180C/marc nwy 4. Torrwch y bwmben yn ei hanner, ar ei hyd, a thynnwch yr hadau oddi yno. Yna torrwch y llysieuyn yn siapiau hanner lleuad tua 0.5-1cm o faint, a’u rhoi mewn powlen eithaf mawr. Pliciwch a thorrwch y foronen yn ei hanner, ar ei hyd, ac ychwanegu’r darnau at y bwmpen. Pliciwch a sleisiwch y fetysen a’r winwnsyn, a rhoi’r rheini yn y bowlen hefyd. Tywalltwch yr olew dros y llysiau, gan ychwanegu’r rhosmari mân, hanner llwy de o halen, a digonedd o bupur. Cymysgwch y cyfan. Dros wres canolig i uchel, cynheswch badell ffrio 24cm, un sy’n addas i’r ffwrn a ddim yn glynu. Ychwanegwch y siwgr, a’i goginio am bedwar i bum munud tan y bydd wedi toddi ac yn lliw caramel gweddol dywyll. Yna tynnwch y badell oddi ar y gwres (bydd y siwgr yn dal i goginio, felly peidiwch â’i adael yn rhy hir). Gadewch y caramel i oeri rhywfaint, yna rhowch y sbrigyn o rosmari ac ambell ddeilen saets yn y caramel. Trefnwch y sleisys llysiau o amgylch y rhosmari mewn patrwm cylch, gan weithio o’r tu allan, a’u cael i orgyffwrdd os oes modd. Ychwanegwch y cnau Ffrengig. Rhowch unrhyw rosmari a garlleg sydd ar ôl yn y bowlen ar ben y darten. Rholiwch y crwst yn gylch tua 26cm o faint, a’i osod ar ben y llysiau, gan sicrhau ei fod yn gorchuddio’r holl gynnwys. Plygwch yr ochrau i mewn. Priciwch y crwst gyda fforc cyn trosglwyddo'r darten i'r popty a choginio am 45–50 munud, tan y bydd y crwst yn euraidd a’r caramel yn dod yn swigod trwy’r ochrau. Tynnwch o'r popty, yna rhoddwch blât mawr wyneb i waered ar dop y badell ffrio, a’u troi fel bod y darten yn gorwedd ar y plât.

English Translation

This upside down tart is suitable for vegans, though you can also top with 100g Caerphilly cheese when still warm and waiting to be served. Serve with a fresh green salad.

Ingredients:

½ pumpkin, peeled and both ends trimmed
1 Carrot, peeled and sliced in half lengthways
1 beetroot, peeled and sliced
1 red onion, peeled and sliced
1 tablespoon of olive oil
2 cloves of garlic, peeled and crushed
sea salt and black pepper from the mill
1 teaspoon of finely chopped rosemary leaves
1 whole sprig of rosemary
45g of fine sugar
A few sage leaves
50g halved walnuts
350g of prepared puff pastry

Method:

Heat the oven to 180C (160C Fan/160F/gas mark 4). Cut the pumpkin in half, lengthwise, and remove the seeds. Then cut the vegetable into half-moon shapes around 0.5-1cm (1/2 in) in size, and place them in a fairly large bowl.

Add the carrot halves and the beetroot and red onion slices to the bowl with the pumpkin. Pour the oil over the vegetables, adding the finely-chopped rosemary, half a teaspoon of salt, and plenty of pepper. Mix everything together.

Place a 24cm diameter oven-proof non-sick frying pan over medium to high heat. Add the sugar and cook for 4-5 minutes until melted and caramelised a fairly dark colour. Take the pan off the heat (remember the sugar will still be cooking, so don't leave it too long). Allow the caramel to cool slightly, then add the sprig of rosemary and the sage leaves. Arrange the vegetable slices around the rosemary in a circular pattern, working in from the outside and over lapping them if possible. Add the walnuts. Place any remaining rosemary and the garlic in the bowl on top of the tart.

Roll the pastry into a circle about 26cm in diameter, and place it on top of the vegetables, making sure it covers all the contents. Fold the sides in. Prick the pastry with a fork before transferring to your oven and baking the tart for 45–50 minutes, until the pastry is golden and the caramel bubbles through the sides.

Remove from the oven, then place a large plate upside down on top of the frying pan, and turn them so that the tart lies on the plate.