Root Vegetable Tarte Tatin

Root Vegetable Tarte Tatin

Balancing upon a knife’s edge of savory and sweet, this gorgeous Root Vegetable Tarte Tatin blends the earthy flavor of root vegetables with a sweet-tart sherry vinegar-spiked caramel. This twist on the classic is as stunning as it is delicious. Plus, it transports and reheats incredibly well, making it the perfect showstopping bake for your next holiday get-together.

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Root Vegetable Tarte Tatin
Makes 1 (9-inch) tart
  • 1 medium carrot (117 grams), peeled and sliced crosswise ⅛ inch thick
  • 1 medium sweet potato (123 grams), peeled and sliced crosswise ⅛ inch thick
  • 1 medium parsnip (220 grams), peeled and sliced crosswise ⅛ inch thick
  • 1½ tablespoons (21 grams) olive oil
  • 2 cloves garlic (10 grams), minced
  • 1¼ teaspoons (3 grams) kosher salt, divided
  • ½ teaspoon (1 gram) ground black pepper
  • ½ cup (100 grams) granulated sugar
  • 3 tablespoons (45 grams) water
  • 1½ tablespoons (22.5 grams) sherry vinegar
  • 1 teaspoon chopped fresh sage
  • Puff Pastry Crust (recipe follows)
  • Garnish: crumbled goat cheese, fresh sage leaves
  1. Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil.
  2. On prepared pan, toss together carrot, sweet potato, parsnip, garlic, oil, 1 teaspoon (3 grams) salt, and pepper. Spread into an even layer.
  3. Bake until vegetables are fork-tender, 8 to 10 minutes. Leave oven on.
  4. Meanwhile, in a small saucepan, stir together sugar and 3. tablespoons (45 grams) water. Cook, without stirring, over medium-high heat until amber-colored, 10 to 14 minutes. Remove from heat, and carefully add vinegar and remaining ¼ teaspoon salt, stirring until combined. Quickly pour caramel into a 9-inch glass pie plate; rotate plate to evenly coat bottom. Arrange carrot, sweet potato, and parsnip in concentric circles, overlapping, on top of caramel. (Use smaller carrot and parsnip pieces to cover any gaps. It’s OK if you have a few vegetable pieces left over.) Sprinkle with chopped sage.
  5. On a lightly floured surface, roll Puff Pastry Crust into a 10-inch circle (about ¼ inch thick). Drape dough over pie plate. Trim about ¼ inch off edges, and tuck edges into plate and around vegetables. Prick dough all over with a fork in ½-inch intervals.
  6. Bake until crust looks dry and has a slightly golden color, 16 to 18 minutes. Reduce oven temperature to 375°F(190°C), and bake until crust is golden brown, 10 to 12 minutes more. Let cool in plate for about 5 minutes. Invert tart onto a large serving plate. Garnish with goat cheese and sage leaves.
Transportation: Bake Root Vegetable Tarte Tatin as directed (best baked same day as serving). Turn out the tarte Tatin onto a dish, and let cool completely before covering. Do not garnish.

To Reheat: Preheat oven to 300°F (150°C). Place tarte Tatin on a parchment paper-lined baking sheet, and loosely cover with foil. Bake until thoroughly heated through, 20 to 30 minutes. Garnish with goat cheese and sage leaves, if desired.

Puff Pastry Crust
Makes 1 (9-inch) crust
  • 1 cup (125 grams) all-purpose flour
  • ⅔ cup (150 grams) cold unsalted butter, cubed
  • 1 teaspoon (3 grams) kosher salt
  • 1 teaspoon chopped fresh sage
  • ¼ teaspoon ground black pepper
  • 3 tablespoons (45 grams) ice water
  1. In the bowl of a stand mixer fitted with the paddle attachment, beat flour, cold butter, salt, sage, and pepper at low speed just until butter is coated with flour. With mixer on low speed, add 3 tablespoons (45 grams) ice water in a slow, steady stream, beating just until dough comes together, about 1 minute. (There will still be large pieces of butter.)
  2. Turn out dough onto a lightly floured surface, and shape into a 6-inch square. Wrap in plastic wrap, and refrigerate for 30 minutes.
  3. On a lightly floured surface, roll dough into a 10×4-inch rectangle, lightly flouring surface and top of dough as needed. Fold dough into thirds, like a letter. Rotate dough 90 degrees; roll into a 10×4-inch rectangle, and fold into thirds, like a letter. Repeat procedure once. Wrap dough in plastic wrap, and refrigerate for at least 1 hour or up to overnight.


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