Best 2 Root Vegetable Tarte Tatin Recipes

**Tarte Tatin: A Culinary Symphony of Rustic Elegance**

In the realm of classic French desserts, few can rival the allure of tarte Tatin, a rustic yet refined pastry that tantalizes taste buds with its harmonious blend of caramelized apples and buttery crust. This iconic dish, originating from the humble kitchens of the Tatin sisters in the late 19th century, has since ascended to culinary stardom, captivating hearts and palates around the world.

Our exploration into the world of tarte Tatin unveils a treasure trove of delectable variations, each offering a unique twist on this timeless classic. From the traditional apple tarte Tatin, with its symphony of sweet and tart flavors, to the innovative pear tarte Tatin, where juicy pears take center stage, these recipes showcase the versatility of this culinary masterpiece.

For those seeking a harmonious balance of flavors, the caramelized onion tarte Tatin presents a savory delight, while the goat cheese and caramelized onion tarte Tatin adds a touch of tangy sophistication. And for those with a sweet tooth, the chocolate tarte Tatin tempts with its rich, decadent allure.

No matter your preference, our collection of tarte Tatin recipes offers a culinary adventure that promises to satisfy and inspire. So embark on this delightful journey, discover the secrets behind this iconic dessert, and create your own masterpiece that will leave a lasting impression on your taste buds and those of your loved ones.

Check out the recipes below so you can choose the best recipe for yourself!

VEGETABLE TARTE TATIN

Vegetable Tarte Tatin image

Provided by Food Network Kitchen

Categories side-dish

Time 1h50m

Yield 8 servings

Number Of Ingredients 14

Ingredients

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
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

Steps:

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. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.
Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.
Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.
Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. 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.
Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary.

ROOT VEGETABLE TATIN WITH CANDIED NUTS & BLUE CHEESE

Root vegetable tatin with candied nuts & blue cheese image

Make this vegetable tatin with nuts and cheese as a Christmas showstopper. Perfect for a veggie family, it also makes a great Boxing Day buffet centrepiece

Provided by Katy Greenwood

Categories Buffet, Dinner, Main course, Vegetable

Time 1h15m

Number Of Ingredients 16

Ingredients

500g block puff pastry
3 slim carrots, about 12-13 cm long, halved lengthways
3 slim parsnips about 12-13 cm long, halved lengthways plus 1 large parsnip, peeled and grated
2 tbsp olive oil
2 heaped tbsp slightly salted butter
5 banana shallots, 3 halved lengthways, 2 thinly sliced
small bunch sage, leaves picked and finely chopped
4 rosemary sprigs, leaves picked and finely chopped
2 garlic cloves, finely grated or crushed
100g caster sugar
125ml red wine vinegar
100g blue cheese, crumbled (we used Cropwell Bishop)
50g walnuts, roughly chopped
25g caster sugar
2 tsp butter
3 rosemary sprigs

Steps:

Heat oven to 200C/180C fan/gas 6. Roll out the pastry to just larger than a 30cm diameter ovenproof frying pan and use the pan as a template to cut out a round of pastry. Leave in the fridge, or a cool place while you prepare everything else.
Bring a pan of water to the boil, add the carrots and parsnips and cook for 5 mins. Drain and set aside to dry off slightly. Heat the oil and 1 tbsp of the butter in your pan and cook the sliced shallots and grated parsnips for 1-2 mins over a medium-high heat until just starting to brown, then add a good splash of water to the pan, stir to scrape up any brown bits, turn the heat down slightly, cover and cook for 4-5 mins, stirring every so often. The parsnips should be tender. Add the herbs and garlic and cook for another minute, then tip into a bowl, scraping out as well as you can. Season a little and set aside.
Add the sugar and vinegar to the pan and bring to the boil. Cook for a few minutes until syrupy, then stir in the remaining butter. Set aside to cool slightly, then arrange the vegetables in the pan, fanning them out. Top with the herby shallot and parsnip mixture, pushing it into any spaces there may be. Lay the pastry over the top of the vegetables and push in the edges a little. Place in the oven and bake for 30-35 mins until puffed and deep golden brown.
While the tart bakes, put the nuts, sugar and butter in a small frying pan with a pinch of salt. Cook over a medium-high heat for about 5 mins, stirring, until the sugar has dissolved and coated the nuts. Add the rosemary for the last minute. Tip out onto a piece of baking parchment and leave to cool for a few minutes.
Once the tart is baked, remove from the oven and carefully turn out onto a serving board. Scrape out any bits that are left in the tin and add back to the tart. Bash the nuts to break them up and scatter over, along with the crumbled cheese.

Nutrition Facts : Calories 700 calories, Fat 44 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 29 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium

Tips:

For a vegan version of the tart, use a plant-based butter and yogurt, and omit the cheese.
To make the tart gluten-free, use a gluten-free puff pastry or pie crust.
For a sweeter tart, add a tablespoon or two of sugar to the caramelized root vegetables.
If you don't have a cast iron skillet, you can use a regular ovenproof skillet or baking dish.
To make sure the tart is cooked through, insert a toothpick into the center. If it comes out clean, the tart is done.

Conclusion:

Root vegetable tarte tatin is a delicious and easy-to-make dish that is perfect for a weeknight meal or a special occasion. The sweet and savory flavors of the root vegetables are perfectly complemented by the buttery puff pastry crust. This tart is sure to be a hit with everyone who tries it.