I’m not much of a TV watcher (other than the occasional Netflix binge) but when I do find myself tuning into cable, there’s a 98% chance I’ll be watching the Food Network.
Particularly ‘old school’ Food Network, I’m talking chef’s in their kitchen cooking up a delicious whole meal, not the competitions that are all over that channel these days.
I loved most of the shows however I always felt quite disdainful towards “semi-homemade cooking”. I didn’t understand the point of watching someone cook using mostly packaged and prepared foods. Isn’t the point of watching a cooking show to learn how to NOT cook like that??
That being said, as I’ve grown older and busier I now understand the appeal of this style of cooking (though I still make everything I can from scratch when possible).
In this recipe, I am joining the ranks of the semi-homemade chefs because I didn’t make the crust. It really does speed up the process and feels homemade.
This tart is a real surprise when it comes out of the oven because you bake it upside down. No matter how many times you turn on the oven light or open the door to check on it (which I try not to do), you’ll have no idea what it really looks like until you take it out and flip it.
This is good though because it makes you patient and trust the recipe! Luckily for you I’ve already tested it so you rest assured that it’s delicious.
It comes out of the oven with such intense moisture in the squash and peach since they’ve been protected by the crust for the duration of the cooking. If you’ve never baked an upside down tart, or, tarte tatin, I suggest you try it and exercise some trust and oven faith!
I brought this to a party at a friend’s house and left it there when I left. I got a text the next morning from her demanding I give out the recipe because it was so good she had eaten it in one sitting. Don’t mean to brag here, but that is a factual quote. Time to discover the magical combination that is squash and peaches!
Upside Down Peach Squash Tart
- 1 frozen sheet of puff pastry thawed
- 3 cups raw butternut squash cubed
- 1 cup peaches cubed or nectarines
- 1-2 tbsp coconut oil
- 1/4 cup coconut oil butter if not vegan
- 1/2 cup sugar
- 1 tsp cinnamon
Preheat your oven to 400F, toss the squash in 1-2 tablespoons of coconut oil and roast until tender (about 30 mins depending on your oven) Stir pan to flip squash after 15 mins.
Remove from oven and let cool, tossing the cubed peaches in the same pan to combine.
Melt 1/4 cup coconut oil in a saucepan over medium heat. Once in liquid form stir in sugar and heat for about 8 minutes, stirring often.
Once it begins to brown add in the cinnamon and stir another 1-3 minutes until very fragrant.
Pour the sauce into an 8x8 pan to cover the bottom.
Dump the peach/squash mixture evenly on top of the sauce.
Place the sheet of puff pastry over the peach/squash, folding down the sides so as to tuck the fruit in and create a seal.
Using a wooden skewer or fork, poke holes over the pastry and place in the oven for about 30 minutes.
Remove from oven and let cool for 5-10 mins before flipping over onto a plate to serve!
For the squash: heat oven to 400˚F. Toss the squash cubes in 1–2 tablespoons of canola oil, sprinkle with a pinch of salt and roast until tender, about 30-35 minutes, turning once during baking to insure even cooking and browning. Remove from the oven and set aside to cool while you make the caramel.