Root Vegetable Tarte Tatin
Root Vegetable Tarte Tatin is a flavorful Continental Desserts & Baking dish prepared with quality ingredients. Place a rack in lower third of oven; preheat to 400°.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionPlace a rack in lower third of oven; preheat to 400°.
Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer.
Roast until golden around the edges and tender, 30-35 minutes.
Meanwhile, cook sugar and 2 tablespoons water in a small saucepan over mediumhigh heat, swirling pan occasionally, until mixture is amber-colored, 5-7 minutes.
Remove from heat and add vinegar and a pinch of salt, swirling pan to combine.
Quickly pour caramel into a 9"-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel.
Scatter rosemary and sage over top.
Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes.
Scatter onion rings and crumble goat cheese over vegetables.
Roll out dough on a lightly floured surface to a 12" round.
Drape over vegetables, tucking edges into pan.
Prick dough all over with a fork.
Bake until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15-20 minutes.
Let tart cool 5 minutes before inverting carefully onto a large plate.
Do ahead: Vegetables can be roasted 4 hours ahead.
Keep at room temperature.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.