Root Vegetable Tarte Tatin
A savory twist on the classic tarte tatin featuring caramelized root vegetables like potato, sweet potato, carrots, and parsnips, topped with goat cheese and fresh herbs. This rustic upside-down tart combines earthy vegetables with a flaky butter crust.
Ingredients
- •1 medium Yukon Gold potato
- •1 medium sweet potato
- •2 medium carrots
- •1 medium parsnip
- •1 small red onion
- •¼ cup olive oil
- •1 to taste Kosher salt and pepper
- •⅓ cup sugar
- •1 tablespoon white wine vinegar
- •1½ teaspoons fresh rosemary
- •1½ teaspoons fresh sage
- •4 ounces fresh goat cheese
- •1 disk All-Butter Pie Dough
- •2 tablespoons All-purpose flour
Cooking Instructions
- 1.
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.
35 min
- 2.
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.
7 min
- 3.
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.
10 min
- 4.
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.
40 min
- 5.
Let tart cool 5 minutes before inverting carefully onto a large plate.
5 min
- 6.
Do ahead: Vegetables can be roasted 4 hours ahead. Keep at room temperature.
