Root Vegetable Tarte Tatin

Name: Root Vegetable Tarte Tatin
Prep time: 1 h
Cook time: 20 min
Total time: 1 h 20 min
Yield: Serves 2
Cuisine: French
Ingredients: 1 small sweet potato, peeled and cut into ½-in [12-mm] rounds; 1 parsnip, peeled and cut into ½-in [12-mm] rounds; 1 small red onion, cut into ½-in [12-mm] slices; 1 maroon carrot or regular carrot, cut into ½-in [12-mm] rounds; 2 Tbsp olive oil; 3 medium new potatoes, unpeeled, cut into ½-in [12-mm] rounds; 1 sheet frozen puff pastry, thawed but chilled; 2 oz [55 g] goat cheese, crumbled; 1 Tbsp unsalted butter; 8 fresh sage leaves, chopped; 1 tsp cider vinegar; 1 Tbsp sugar; Kosher salt and Freshly ground black pepper; 1 maroon carrot or regular carrot, cut into ½-in [12-mm] rounds; 2 garlic cloves, coarsely chopped; Kosher salt and Freshly ground black pepper

Preparation info

Serves
2

Difficulty
Easy
Ready in
1 hr 20

Appears in

One Pan, Two Plates Vegetarian Suppers

By Carla Snyder

Published 2016

About

The French upside-down apple tart, tarte Tatin, is a glory to behold, and this main-course vegetable version is no exception. Root vegetables are so lovely when roasted and caramelized, bringing all their sweetness to the fore. Use a maroon carrot here if you can find it as it adds a beautiful red tinge beside the white parsnip and purple onion.

Ingredients

Europe
France
Main course
Supper
Mediterranean
Pie
Vegetarian
Winter
Autumn

Ingredients

Method