Tarte Tatin is a classic French upside-down apple tart, made by caramelizing fruit in a sugar syrup then topped with pastry and baked until golden. Once out of the oven the whole dessert is flipped over, and served hot out of the oven.
In our version, we’ve traded the fruit for some naturally sweet root vegetables, and the result is …incredible! This is a must-try recipe!
Cut all root veggies into 1/2″ rounds. I actually used a small round cookie cutter to cut out the potatoes and sweet potatoes. This way you get just the right amount of each veggie in every bite. For larger parsnips, remove the woody core.
For the sugar syrup, boil the water and sugar mixture until it turns golden brown. It’s important not to stir the mixture once it starts to boil, and any sugar crystals that stick to the sides of the pan must be dissolved using a pastry brush dipped in water. For an explanation why, check out our Why Did My Sugar Seize?
When placing the veggies over the caramel in the pie plate, place the large sweet/potato pieces down first in a single layer, then fill in gaps with the parsnips and carrots. Evenly spread the leeks and garlic over everything and sprinkle with cheese if using. You won’t use all the sweet/potatoes, you only want a single layer of them otherwise the dish would be too heavy (potato-y) tasting.
Roll out the pastry just slightly bigger than the pie plate, then place over top. Tuck the edges down into the plate. This will create an edge for when the whole thing is eventually flipped over. Now bake until golden brown!
|Roasted Vegetable Tarte Tatin|| |
- 1 potato, peeled
- 1 sweet potato, peeled
- 2 carrots, peeled
- 2 parsnips, peeled
- 3 leeks, white parts only
- 3 Tbsp olive oil
- Salt and pepper
- ⅓ cup sugar
- 1 Tbsp white vinegar
- 1 ½ tsp rosemary
- 1 ½ tsp fresh sage, chopped
- 8 Maple-Balsamic Garlic, optional
- 1 Tbsp fresh Italian parsley, chopped
- 4 oz goat cheese, optional
- Cream Cheese Pastry (or plain Pastry)
- For the vegetables, slice them all into a uniform width of ½”. Toss with olive oil and a sprinkling of salt and pepper. Lay them out on a single layer on a parchment lined baking sheet, and bake at 400°F for about 30 minutes or until tender.
- In a small saucepan cook the sugar with 2 Tbsp water over medium-high heat, swirl pan occasionally, but do not stir. Brush sugar crystals that stick to the side of the pan down with a wetted pastry brush, or the mixture may seize if those crystals fall back into the mixture. Allow to boil until golden brown in color, about 7 minutes.
- Remove from heat and add in vinegar and a pinch of salt, swirling pot to combine (will bubble up!), then quickly pour into a glass pie plate (tilting plate to cover the bottom completely). Sprinkle with rosemary and sage, then arrange roasted sweet/potatoes over caramel in a single layer, using the smaller pieces of carrot and parsnip to fill in the gaps. Sprinkle over the leeks, roasted garlic, parsley and cheese if using (tastes just as great without!).
- Roll out the pastry and lay over top of pie plate, tucking edges of pastry down into pie plate (remember you’ll be flipping this over after its cooked). Prick all over with a fork and bake at 400°F for 20 minutes, then reduce to 350°F and cook for another 20 minutes until crust is golden.
- Let cool about 3 minutes, then take a larger plate and place over top and flip. Watch through the glass plate until all the vegetables have dropped down before removing. Serve immediately.