Vegetable Tarte Tatin Recipe

Name: Vegetable Tarte Tatin
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: j2 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; 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

Servings: persons

j2 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
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

1
Preheat the oven to 400 degrees F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl.
2
Spread in a single layer on a baking sheet; bake until tender, about 45 minutes.
3
Let cool slightly.
4
Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat.
5
Cook, swirling the pan, until amber, about 7 minutes.
6
Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper.
7
Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula.
8
Sprinkle the sage and oregano on top.
9
Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel.
10
Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.
11
Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle.
12
Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary.
13
Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes.
14
Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board.
15
Replace any vegetables that stick to the dish, if necessary.
16
Photograph by Anna Williams

419

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: j2 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, and more.

Yes, Vegetable Tarte Tatin falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

That's it — enjoy your meal!

Vegetable Tarte Tatin

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions