When I hear "tarte tatin," naturally I think of an apple dessert. However, in a recipe by Regina Schrambling that was originally published in 2003 and just re-printed in this past Wednesday's LA Times Food section, tarte tatin goes savory. Not only does it go savory, but the inverted tart uses pumpkin to create an appetizer (or meal, if you add some other dishes). If you're having a Halloween-themed dinner party and want to keep it more adult, i.e. staying away from orange food coloring and gelatin-molded brains, the Pumpkin Tarte Tatin is a great addition to the menu. Basically, you place wedges of sugar pumpkin in the bottom of a skillet, sprinkle with goat cheese, cover with pie crust (of puff pastry), bake, then invert onto a plate to serve.
The full recipe is available at LA Times.
New York Times Magazine's food issue
Chicken McNuggets frolic at New York City pet store
Eat your broccoli orbs! 
