Easy Root Vegetable Tarte Tatin (with Puff Pastry!)
A seasonal root vegetable tart with a super-easy shortcut.
If you’re a fan of British Bakeoff, you’re no stranger to tarte Tatin. This French tart was originally invented in central France by the Tatin sisters, who served the classic apple version as the signature dessert at their the Hôtel Tatin. But we’ve taken the traditional tarte for a savory spin!
Applying the tarte Tatin technique to new fillings is nothing new. No matter what fruit you use, the basic recipe remains the same: a fruit base, caramelized in butter and sugar, topped with a layer of pastry and baked upside-down, only to be inverted just before serving.
For this savory version, we’re toying with tradition a tad, combining roasted root veggies with a homemade caramel and one modern shortcut: pre-made puff pastry. This cuts down on prep time – not to mention the technical prowess required – for a delicious tarte that’s hassle-free.
Different baking vessels work perfectly fine for a tarte Tatin, but a versatile oven-safe cast-iron skillet, like the one made from Staub, is a great option to get beautiful caramelization and make cleanup easy. And if you ask us, easy shortcuts are always a winning combo.
Ingredients
Preparation
1. Preheat the oven to 400 F.
2. Peel the carrots, parsnips, sweet potatoes, and turnips, and thinly slice with a sharp knife or a mandoline slicer. Lay the root vegetables on a baking tray, drizzle with olive oil, and sprinkle with salt and pepper. Bake for 30 minutes, or until golden and tender, turning the tray halfway through cooking for even heat distribution.
3. While vegetables are baking, cook the sugar and water in a saucepan over medium heat until the mixture is an amber color (around 7 minutes). Remove from the heat and add vinegar; mix to combine. Quickly pour the caramel into the skillet, and coat the bottom of the pan evenly. Sprinkle with herbs or cheese, if using.
4. Arrange the vegetables in a single layer over the caramel, using the carrots to fill in smaller gaps between the vegetables.
5. Roll out the puff pastry so that it is big enough to fit around the skillet. Trim so that it hangs over the skillet slightly, then tuck the edges into the pan. Pierce with a fork so that the steam can escape as it bakes.
6. Bake the tart at 400F for about 20 minutes, or until the crust looks dry (no soggy bottoms!) Reduce the heat to 350F, and continue baking until golden brown, 15 to 20 minutes more.
7. Remove the tart from oven and let sit 5 to 10 minutes. Carefully lay your desired serving plate (one that is slightly larger than the skillet) on top. Using one hand to grip the skillet handle and the other to hold the serving plate flush to the top of the skillet, carefully invert the tart onto the plate.
8. Garnish with additional herbs and cheese for serving.
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