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Bon Appétit

Root Vegetable Tarte Tatin

3.4

(62)

Root Vegetable Tarte Tatin recipe
Gentl & Hyers

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

Recipe information

  • Yield

    4 Servings

Ingredients

1

medium Yukon Gold potato, peeled, sliced into ½” rounds

1

medium sweet potato, peeled, sliced into ½” rounds

2

medium carrots, peeled, sliced into ½” rounds

1

medium parsnip, peeled, sliced into ½” rounds

1

small red onion, sliced into ½” rounds

¼

cup olive oil

Kosher salt and freshly ground black pepper

⅓

cup sugar

1

tablespoon white wine vinegar

1½

teaspoons chopped fresh rosemary

1½

teaspoons chopped fresh sage

4

ounces fresh goat cheese

1

disk All-Butter Pie Dough (click here for recipe)

All-purpose flour (for surface)

Preparation

  1. Step 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.

    Step 2

    Meanwhile, cook sugar and 2 Tbsp. water in a small saucepan over medium-high 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.

    Step 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.

    Step 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.

    Step 5

    Let tart cool 5 minutes before inverting carefully onto a large plate.

    Step 6

    DO AHEAD: Vegetables can be roasted 4 hours ahead. Keep at room temperature.

Nutrition Per Serving

Calories (kcal) 710 Fat (g) 44 Saturated Fat (g) 21 Cholesterol (mg) 95 Carbohydrates (g) 72 Dietary Fiber (g) 6 Total Sugars (g) 23 Protein (g) 11 Sodium (mg) 410
Explore Bon AppétitSavory Pie & TartFrenchEuropeanPotatoVegetableSweet PotatoParsnipCarrotYukon Gold PotatoWinterSideStarterNut-FreeVegetarianBakingChristmasDinner
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Reviews (62)

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  • I just made this. Looks and tastes awesome. Very photo-worthy with the caramelized vegs, which I cut into different shapes to give it a mod touch. Here's what I will do next to "improve" the recipe for my own taste. I will under-roast the vegetables -- my first batch were too crispy and they cooked even more once the tart is assembled. I will also cut the pieces slightly thicker so they don't wither to a thin chip. I will add about 25% more goat cheese and double the rosemary and sage. The crust was OK as is and turned out flaky and lovely. The caramel gives this an interesting layer of flavor and an impressive sheen -- I liked it.

    • Mainard

    • New England

    • 12/5/2022

  • I found this disappointing. I would have used stronger cheeses for more flavour and maybe a little balsamic. The dough did not successfully tuck down along the edges so the whole pie fell apart the moment I cut into it. I think I'll stick to artisanal vege pies in the future.

    • Renee

    • Victoria

    • 7/24/2022

  • I've made this recipe twice with a couple of modifications and wanted to share how it went for me! The first time, I omitted the herbs on top of the caramel and instead used an herbed and marinated sheep/goat milk cheese I had lying around in the fridge (Meredith Dairy brand if anyone is curious). After making it again with the herbs in the caramel with a plain goat cheese, I definitely don't think the fresh herbs are necessary, and I much preferred this with a more flavorful cheese. The second thing I changed was the amount of caramel--the first time I made this, I loved the caramel and the slight char of my vegetables so much that I figured, on round two, I might double up the caramel... I think I'll stick to that part as it's written in the recipe. I truthfully could not notice the difference. Both times I've made this dish, I've ended up with extra veg and I've just double layered the tart. It ends up a lot sloppier in the end, but oh so tasty. If you're going for the presentation, I was more successful using a cake tin than a pie dish to get a sturdy and consistent shape when inverted.

    • Anonymous

    • Chicago, IL

    • 8/1/2021

  • Outstanding recipe. I make this every year for Thanksgiving, and it’s always a hit.

    • Rachel

    • Seattle, WA

    • 11/20/2020

  • Not a good recipe at altitude! Taste was good, but every texture came out wrong. Cook and bake a ton above 7,000’, and thought this wouldn’t need too many adjustments ... boy was I wrong :(

    • govert

    • Salida

    • 7/31/2020

  • This recipe is amazing! I've actually made it twice this week already because it was so tasty! What a great vegetarian recipe.

    • saramonteith

    • Asheville, NC

    • 11/15/2019

  • good

    • Anonymous

    • 11/18/2017