Savory Tatin with Chicken and Cauliflower

Ingredients

• 4 pieces Boneless, skinless chicken thighs (about 150 g each)
• 0.5 head Cauliflower (half, cut into small florets)
• 1 unit Red onion (peeled and sliced into thin petals)
• 200 g Confited cherry tomatoes (cut in half)
• 1 teaspoon Smoked paprika (or to taste)
• to taste Salt
• to taste Black pepper
• 2 tablespoons Olive oil (for cooking and brushing the pastry)
• 1 roll Shortcrust pastry (about 250 g, ready-to-use)

Instructions

1. Cook the cauliflower

   Bring a large pot of salted water to a boil, add the half‑cauliflower cut into small florets and cook for 5 to 7 minutes until they remain slightly crisp. Drain immediately.

   Time: PT7M

2. Cut the vegetables

   While the cauliflower cooks, peel the red onion and slice it into thin petals. Wash the cherry tomatoes and cut them in half.

   Time: PT5M

3. Season the thighs

   Pat the chicken thighs dry with paper towels, sprinkle salt and pepper on both sides.

   Time: PT5M

4. Brown the thighs

   Heat 1 tbsp olive oil in the oven‑proof skillet over medium‑high heat. Place the thighs, meat side down, and brown for 4 minutes, then flip and brown the other side for 4 minutes.

   Time: PT8M

5. Sauté the onions

   Quickly remove the thighs and set them on a plate. Add the onion petals to the same skillet, sauté for 2‑3 minutes until they become translucent.

   Time: PT3M

6. Assemble the filling

   Return the thighs to the skillet, add the drained cauliflower, the cut tomatoes, sprinkle 1 tsp smoked paprika, gently mix to distribute the flavors.

   Time: PT3M

7. Cover the tart

   Unroll the shortcrust pastry and place it over the filling, pressing lightly with the back of a spoon so it adheres to the skillet edges. Brush the surface with a drizzle of olive oil using the brush.

   Time: PT5M

8. Preheat the oven

   Preheat the oven to 180 °C while the tart is being assembled.

   Time: PT10M

   Temperature: 180°C

9. Bake the tart

   Place the skillet in the oven and bake for 30 minutes until the pastry is golden and the filling bubbles slightly.

   Time: PT30M

   Temperature: 180°C

10. Rest and serve

    Remove the tart from the oven, let rest for 5 minutes, then place a serving plate over the skillet and invert in one confident motion. Cut into 4 portions and serve with a small salad.

    Time: PT5M

Nutrition Facts

Calories

420

Protein

30 g

Carbohydrates

35 g

Fat

18 g

Fiber

5 g

Ingredient Substitutions

• Instead of Boneless, skinless chicken thighs: chicken drumsticks, boneless chicken breast
• Instead of Cauliflower: broccoli
• Instead of Red onion: yellow onion
• Instead of Confited cherry tomatoes: sun-dried tomatoes, fresh tomatoes
• Instead of Smoked paprika: sweet paprika
• Instead of Olive oil: sunflower oil
• Instead of Shortcrust pastry: puff pastry, homemade tart dough

Equipment Needed

• Saucepan
• Oven‑proof skillet
• Oven
• Chef’s knife
• Cutting board
• Wooden spoon (optional)
• Cooking brush (optional)
• Spatula or tablespoon (optional)

Critical Steps — Do Not Skip

• Brown the chicken to obtain a nice crust
• Cook the cauliflower al dente
• Brush the pastry with olive oil to prevent sticking
• Bake for 30 minutes until golden

Chef Tips from the Video

• Use a cast‑iron skillet for better heat distribution
• Sprinkle a little grated cheese (parmesan) on the pastry before baking for extra indulgence
• Serve the tart with a lemon‑mustard vinaigrette to contrast the richness of the dish

Troubleshooting

Storage

Refrigerator: Store the tart in an airtight container, refrigerate up to 3 days.

Freezer: Can be frozen for 1 month, but the pastry may lose crispness; reheat in the oven.

Room temperature: Consume within 2 hours after cooking, otherwise refrigerate.

Make-Ahead Tips

• Cook the cauliflower ahead and keep it chilled
• Prepare the shortcrust pastry the day before and keep it refrigerated
• The thighs can be marinated the night before with salt, pepper and paprika