Asparagus and Sausage Tarte Tatin with Goat Cheese
A tarte tatin is essentially a pie baked upside down, similar to how an upside-down cake is made. This French pastry is traditionally sweet and made with apples. This savory version instead features tender asparagus seasoned with thyme and paired with sausage, goat cheese, and just a hint of sweetness from maple syrup for a one-pan dish that could work for pretty much any meal of the day.
Ingredients
- 1 sheet (~14 oz) puff pastry store bought or homemade
- 3 tbsp olive oil
- 2 tsp thyme
- Salt and pepper
- 10 oz asparagus washed and woody stems removed
- 2 chicken sausages cut in half lengthwise
- 1 tbsp maple syrup
- 4 oz Goat cheese
Instructions
- Preheat over to 425°.
- Roll out puff pastry if needed and cut to fit the top of an 8 or 9-inch skillet by inverting the skillet on top of the pastry and cutting around the sides. Place puff pastry on a sheet pan and keep refrigerated until needed.
- Heat 1 tbsp olive oil in the 10-inch skillet over medium heat. Add asparagus, thyme, and a pinch of salt and pepper. Cook for 1-3 minutes, stirring occasionally, until just slightly softened. Remove to a plate.
- Add sausage and cook 2-3 minutes on each side until lightly browned. Remove pan from heat and move sausages to a plate.
- Wipe out skillet with a paper towel. Turn heat to medium-low and add 2 tbsp olive oil. Add maple syrup and stir until it is dissolved then remove heat. Arrange sausage and asparagus in the pan in an even layer. Sprinkle goat cheese over the top and cover with puff pastry. Tuck pastry around the edges. Poke all over with a fork.
- Bake for 20-25 minutes until pastry is puffed and deeply golden brown. Allow to cool for 5 minutes then carefully run a knife around the edges and invert onto a plate. Cut into slices and serve.