The tarte tatin, was named after the Tatin sisters who invented it and served it in their hotel as its signature dish. It is a (originally) French pastry in which the fruit is caramelized in butter and sugar before the tart is baked. This is our more savory take on the classic using a variety of root vegetables and herbs in place of the fruit!
Root Vegetable Tarte Tatin
The tarte tatin, was named after the Tatin sisters who invented it and served it in their hotel as its signature dish. It is a (originally) French pastry in which the fruit is caramelized in butter and sugar before the tart is baked. This is our more savory take on the classic using a variety of root vegetables in place of the fruit!
180 grams (approx 1 medium) sweet potato
- 160 grams (approx 2 medium) beets
- 140 grams (approx 2 medium) carrots
- 90 grams turnips (approx 1 medium)
570 grams mixed root vegetables, peeled as needed and sliced into ¾” rounds, half moons (depending on diameter), or wedges
1-2 spring onions or leeks, sliced into ½” rounds
- 3 tablespoons olive oil, divided
- Kosher salt
- Freshly ground black pepper
- 50 grams (⅓ cup) sugar
- 2 tablespoons water
- 1 tablespoon butter
- 1 tablespoon white or red wine vinegar
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh sage
- 1 puff pastry sheet, approx 9 ounces (they often come in one large sheet so just cut it in half so you have a square)
- All-purpose flour, for rolling out the dough
The following mix of root vegetables makes for a nice variety:
For the Tarte
Line a baking sheet with parchment and preheat your oven to 425° F.
- Toss the root vegetables with 2 tablespoons of the olive oil, season with salt and pepper, and arrange vegetables onto the prepared baking sheet in a single layer.
- Roast until golden around the edges and tender when pierced with a knife, 30–35 minutes.
- While the root veggies roast, heat 1 tablespoon of olive oil in a skillet over medium heat. Add the onions and saute until softened, 3-4 minutes.
- Remove the vegetables from the oven when done and let cool along with the onions.
- Now to make the caramel! Combine the sugar and water in a small saucepan over medium-low heat. Cook, swirling pan occasionally, for 5-6 minutes so the mixture is amber-colored and has slightly thickened. Whisk in the butter and cook a further minute. Remove from the heat and whisk in the vinegar and a pinch of salt. Quickly pour caramel into a 9” cast iron or oven safe nonstick skillet rotating the pan to evenly coat bottom with caramel. Scatter rosemary and sage over the caramel and allow to cool for 10 minutes.
Next you will arrange the vegetables in a layer over the caramel. Place one of the larger round disks (i.e. a sweet potato) in the center of the skillet to serve as the “button.” Arrange the remaining pieces in circles around the button so they all lay at roughly the same height, keeping the pieces close together and using smaller pieces to fill in any holes. Scatter the onions over the vegetables.
- Once the pan is tightly packed, use the back of a spoon to gently press the vegetables down to remove any air pockets.
- Place the skillet on the stovetop over medium heat and cook until the caramel begins to bubble around the edges, approx 3 minutes. Remove from the heat.
- On a floured surface, roll out the puff pastry to about 1/8-inch thick.
- Place an upside-down bowl or pan lid that is slightly larger than your skillet on top of the pastry.
- Use a knife to cut around it so you have a circle about the same size as the top of your skillet.
- Lift the pastry and drape gently over the vegetables. Use your hands to tuck the pastry around filling as best you can, hugging everything together.
- Prick the surface of dough all over with a fork and bake until the pastry looks dry, about 20 minutes.
- Reduce the heat to 350° and bake until the crust is golden brown, 15–20 minutes.
- Remove from the oven and let the tart cool for 5 minutes before inverting carefully onto a large plate.
- If any vegetables remain stuck in the pan, gently use your fingers or a spatula to retrieve them, and rearrange on the pastry shell. Garnish with maldon salt and a bit of black pepper.
- Cut in wedges and serve warm with goat cheese or crème fraîche!