Best 3 Root Vegetable Tarte Tatin Recipes

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Root vegetable tarte tatin is a delicious and versatile dish that combines the flavors of roasted root vegetables with a sweet and savory caramel sauce. This classic French dish can be enjoyed as an appetizer, main course, or dessert, and is sure to impress your guests. With its colorful layers of caramelized vegetables and flaky pastry crust, root vegetable tarte tatin is a feast for the eyes as well as the taste buds. In this article, we will provide you with a comprehensive guide to creating the perfect root vegetable tarte tatin, including tips for selecting and preparing the best root vegetables, making the perfect caramel sauce, and assembling and baking the tarte tatin. So grab your apron and let's get started!

Here are our top 3 tried and tested recipes!

VEGETABLE TARTE TATIN



Vegetable Tarte Tatin image

Provided by Food Network Kitchen

Categories     side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 14

2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
1 small onion, cut into 1/2-inch-thick rounds
4 cloves garlic, halved
3 tablespoons extra-virgin olive oil
Kosher salt and freshly ground pepper
3/4 cup sugar
1 tablespoon white wine vinegar
1 tablespoon small fresh sage leaves
1 tablespoon fresh oregano leaves
6 ounces mozzarella, grated (about 1 cup)
1 8 .5-ounce sheet frozen puff pastry, thawed
All-purpose flour, for dusting

Steps:

  • Preheat the oven to 400 degrees F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.
  • Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.
  • Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.
  • Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes.
  • Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary.

ROOT VEGETABLE TATIN WITH CANDIED NUTS & BLUE CHEESE



Root vegetable tatin with candied nuts & blue cheese image

Make this vegetable tatin with nuts and cheese as a Christmas showstopper. Perfect for a veggie family, it also makes a great Boxing Day buffet centrepiece

Provided by Katy Greenwood

Categories     Buffet, Dinner, Main course, Vegetable

Time 1h15m

Number Of Ingredients 16

500g block puff pastry
3 slim carrots, about 12-13 cm long, halved lengthways
3 slim parsnips about 12-13 cm long, halved lengthways plus 1 large parsnip, peeled and grated
2 tbsp olive oil
2 heaped tbsp slightly salted butter
5 banana shallots, 3 halved lengthways, 2 thinly sliced
small bunch sage, leaves picked and finely chopped
4 rosemary sprigs, leaves picked and finely chopped
2 garlic cloves, finely grated or crushed
100g caster sugar
125ml red wine vinegar
100g blue cheese, crumbled (we used Cropwell Bishop)
50g walnuts, roughly chopped
25g caster sugar
2 tsp butter
3 rosemary sprigs

Steps:

  • Heat oven to 200C/180C fan/gas 6. Roll out the pastry to just larger than a 30cm diameter ovenproof frying pan and use the pan as a template to cut out a round of pastry. Leave in the fridge, or a cool place while you prepare everything else.
  • Bring a pan of water to the boil, add the carrots and parsnips and cook for 5 mins. Drain and set aside to dry off slightly. Heat the oil and 1 tbsp of the butter in your pan and cook the sliced shallots and grated parsnips for 1-2 mins over a medium-high heat until just starting to brown, then add a good splash of water to the pan, stir to scrape up any brown bits, turn the heat down slightly, cover and cook for 4-5 mins, stirring every so often. The parsnips should be tender. Add the herbs and garlic and cook for another minute, then tip into a bowl, scraping out as well as you can. Season a little and set aside.
  • Add the sugar and vinegar to the pan and bring to the boil. Cook for a few minutes until syrupy, then stir in the remaining butter. Set aside to cool slightly, then arrange the vegetables in the pan, fanning them out. Top with the herby shallot and parsnip mixture, pushing it into any spaces there may be. Lay the pastry over the top of the vegetables and push in the edges a little. Place in the oven and bake for 30-35 mins until puffed and deep golden brown.
  • While the tart bakes, put the nuts, sugar and butter in a small frying pan with a pinch of salt. Cook over a medium-high heat for about 5 mins, stirring, until the sugar has dissolved and coated the nuts. Add the rosemary for the last minute. Tip out onto a piece of baking parchment and leave to cool for a few minutes.
  • Once the tart is baked, remove from the oven and carefully turn out onto a serving board. Scrape out any bits that are left in the tin and add back to the tart. Bash the nuts to break them up and scatter over, along with the crumbled cheese.

Nutrition Facts : Calories 700 calories, Fat 44 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 29 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium

ROOT VEGETABLE TARTE TATIN



Root Vegetable Tarte Tatin image

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

Provided by Inez Valk-Kempthorne

Categories     Onion     Potato     Side     Bake     Kid-Friendly     Goat Cheese     Carrot     Parsnip     Sweet Potato/Yam     Healthy     Bon Appétit     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield 4

Number Of Ingredients 14

1 medium Yukon Gold potato, peeled, sliced into 1/2" rounds
1 medium sweet potato, peeled sliced into 1/2" rounds
2 medium carrots, peeled, sliced into 1/2" rounds
1 medium parsnip, peeled, sliced into 1/2" rounds
1 small red onion, sliced into 1/2" rounds
1/4 cup olive oil
Kosher salt, freshly ground pepper
1/3 cup sugar
1 tablespoon white wine vinegar
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
4 ounces fresh goat cheese
1 disk All-Butter Pie Dough
All-purpose flour (for surface)

Steps:

  • Place a rack in lower third of oven; preheat to 400°. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30-35 minutes. Let cool.
  • Meanwhile, cook sugar and 2 tablespoons water in a small saucepan over mediumhigh heat, swirling pan occasionally, until mixture is amber-colored, 5-7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9"-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.
  • Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.
  • Roll out dough on a lightly floured surface to a 12" round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15-20 minutes.
  • Let tart cool 5 minutes before inverting carefully onto a large plate.
  • Do ahead: Vegetables can be roasted 4 hours ahead. Keep at room temperature.

Tips:

  • Choose the right root vegetables: Use a variety of root vegetables for a more flavorful and colorful tarte tatin. Some good choices include carrots, parsnips, turnips, and beets.
  • Slice the root vegetables thinly: This will help them cook evenly and quickly.
  • Use a good quality puff pastry: This will make the tarte tatin flaky and delicious.
  • Don't overcrowd the pan: Make sure there is enough space between the root vegetables so that they can cook evenly.
  • Bake the tarte tatin until the root vegetables are tender and the pastry is golden brown: This will take about 30-40 minutes.
  • Let the tarte tatin cool slightly before serving: This will help the filling to set.

Conclusion:

Root vegetable tarte tatin is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight dinner. With its flaky pastry and flavorful filling, this dish is sure to please everyone at the table. So next time you're looking for a new and exciting way to cook root vegetables, give this recipe a try!

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