Meat Free Monday One day a week can make a world of difference

Plum Tarte Tatin

Jay Morjaria
  • Serves: 8
  • Preparation: 10
  • Cooking: 10
  • Ready: 20

A simple yet impressive dessert from Sutra Kitchen’s head chef Jay Morjaria.


  • 8-10 ripe plums, halved and stones removed
  • 25 cm diameter ready-rolled puff pastry sheet disc
  • 55 g caster sugar


Preheat the oven to 180°C/350°F/gas mark 4 .

Heat the sugar in a 25 cm ovenproof frying pan over a medium heat. When the sugar is just golden brown in colour add the plums skin side facing up. Continue to cook on low heat for 1-2 minutes, being careful not let the sugar burn.

Place the puff pastry sheet on top of the plums in the frying pan. Tuck in the edges around the plums and place in the oven to bake for 10 mins or until the pastry is golden brown and cooked through.

Additonal notes

Recipe courtesy of Jay Morjaria, Sutra Kitchen

Chef Jay Morjaria runs a range of small, informal meat free cookery classes in London for every
 level of cook. Classes include globally-inspired cuisine from Italy, Thailand, India and Lebanon as well as specialities such as Gourmet Vegetarian.

Twitter: @chefjaymorjaria
Instagram: @jaymorjaria

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