Vegetable Tarte Tatin Recipe

This Vegetable Tarte Tatin Recipe is a savory and caramelized recipe, which features roasted root vegetables and buttery puff pastry. It’s a stunning vegetarian main dish, ready in about 1 hour and 45 minutes (including roasting time).

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Vegetable Tarte Tatin Recipe Ingredients

The Roasted Vegetables

• 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
• 2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
• 2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
• 1 small onion, cut into 1/2-inch-thick rounds
• 4 cloves garlic, halved
• 3 tablespoons extra-virgin olive oil
• Kosher salt and freshly ground pepper

The Caramel & Assembly

• 3/4 cup sugar
• 1 tablespoon white wine vinegar
• 1 tablespoon small fresh sage leaves
• 1 tablespoon fresh oregano leaves
• 6 ounces mozzarella, grated (about 1 cup)
• 1 (8.5-ounce) sheet frozen puff pastry, thawed
• All-purpose flour, for dusting

How To Make Vegetable Tarte Tatin Recipe

1. Roast the vegetables: Preheat the oven to 400 degrees F (200°C). In a large bowl, toss the potatoes, sweet potatoes, parsnips, onion, and garlic with the olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper. Spread them in a single layer on a baking sheet. Bake until tender, about 45 minutes. Let cool slightly.
2. Make the caramel: Mix 2 tablespoons of water and the sugar in a skillet. Bring to a boil over medium heat. Cook, swirling the pan occasionally (do not stir), until the mixture turns a deep amber color, about 7 minutes. Remove from heat immediately. Carefully stir in the vinegar and 1/4 teaspoon each of salt and pepper (it may bubble up).
3. Prep the dish: Pour the hot caramel into a 9-by-13-inch glass baking dish and spread it evenly with a rubber spatula. Sprinkle the fresh sage and oregano leaves directly onto the caramel.
4. Layer the vegetables: Arrange the roasted potatoes and parsnips in a single, snug layer on top of the caramel. Try to alternate the colors for a nice presentation. Scatter the roasted onion and garlic over the vegetables. Sprinkle evenly with the grated mozzarella cheese.
5. Add the pastry: Roll out the thawed puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork (docking) to allow steam to escape. Lay the pastry over the mozzarella, tucking the edges down the sides of the dish to cup the vegetables.
6. Bake: Bake for 20 minutes at 400°F. Then, reduce the oven temperature to 350°F (175°C) and continue baking for another 15 to 20 minutes until the pastry is puffed, cooked through, and deep golden brown.
7. Invert and serve: Let the tart cool in the baking dish for exactly 10 minutes. Place a large cutting board over the dish and carefully invert the tart onto the board. Replace any vegetables that might stick to the dish. Serve warm.

Recipe Tips

• Snug Packing: When arranging the vegetables on the caramel, pack them tightly. They will shrink slightly more as they bake again, and a tight pack ensures the tart holds its structural integrity when flipped.
• Caramel Caution: Sugar burns at a very high temperature. Be extremely careful when pouring the caramel and adding the vinegar, as it can sputter.
• Uniform Slicing: Use a mandoline or a steady hand to ensure all root vegetables are exactly 1/2-inch thick. This ensures they roast evenly and create a flat surface for the pastry to sit on.
• The Flip: Don’t wait longer than 10 minutes to flip the tart. If the caramel cools too much, it will harden and stick to the glass dish, tearing the vegetables apart.
• Puff Pastry Thawing: Thaw your puff pastry in the fridge overnight or on the counter for 40 minutes. It should be pliable but still cold. If it gets too warm, it becomes sticky and won’t puff.

What To Serve With Vegetable Tarte Tatin Recipe

This rich, savory tart stands well on its own or with light accompaniments.

• Green Salad: A simple arugula salad with lemon vinaigrette cuts the richness.
• Goat Cheese: Crumbled goat cheese on top adds a nice tang.
• White Wine: A glass of Chardonnay or Pinot Grigio.
• Soup: A light tomato or vegetable broth.

How To Store Vegetable Tarte Tatin Recipe

• Refrigerate: Store leftovers in an airtight container in the refrigerator for up to 3 days. The puff pastry will lose its crispness over time.
• Reheat: To revive the pastry, reheat slices in a 350°F oven or toaster oven for 10-15 minutes. Microwaving will result in a soggy crust.
• Freeze: It is not recommended to freeze this tart once baked, as the root vegetables can become mushy and the pastry soggy upon thawing.

Vegetable Tarte Tatin Recipe Nutrition Facts

• Calories: 380
• Total Fat: 18g
• Saturated Fat: 6g
• Cholesterol: 15mg
• Sodium: 450mg
• Total Carbohydrates: 48g
• Dietary Fiber: 4g
• Sugar: 22g
• Protein: 8g

Nutrition information is estimated per serving (based on 6 servings).

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