Description
This Root Vegetable Tarte Tatin is a delightful twist on the classic French dessert, featuring caramelized root vegetables like carrots, golden beets, turnips, and sweet potato. Cooked in browned butter with fresh herbs, this savory tart is topped with a flaky pie crust and baked to golden perfection. Serve it as a stunning side dish or a vegetarian main that’s perfect for fall and winter meals.
Ingredients
Scale
Pie Crust
- 1 single pie crust
Vegetables
- 2 large carrots (12 ounces)
- 2 golden beets (12 ounces)
- 2 purple top turnips (12 ounces)
- 1 small sweet potato (12 ounces)
Butter and Seasoning
- 4 tablespoons unsalted butter
- 1 teaspoon fresh thyme
- 2 teaspoons fresh rosemary, chopped
- 1/2 teaspoon kosher salt
- Plain flour, for dusting if needed
Instructions
- Preheat Oven: Preheat your oven to 375º F to prepare for baking the tart.
- Prepare Pie Crust: Roll out the pie crust if needed. Place your pie plate upside down in the center of the crust and cut to size. Transfer the crust to a sheet pan and chill in the fridge until ready to use.
- Slice Vegetables: Peel all root vegetables. Using a mandoline, slice each vegetable into 1/8 inch slices and keep each type in separate piles for easy assembly.
- Browns Butter and Herbs: Heat a skillet over medium heat and add the butter. Melt and cook, stirring occasionally, until the butter starts to brown, about 3 to 4 minutes. Stir in fresh thyme, rosemary, and kosher salt, then remove from heat.
- Arrange Vegetables: Alternately place rows of overlapping vegetable slices in the skillet, holding them in position as you build up the layers. Fill in gaps with extra slices as needed to create a compact arrangement.
- Add Butter Mixture and Crust: Pour the browned butter and herb mixture evenly over the vegetables. Center the pie crust on top directly over the arranged vegetables.
- Bake: Place the skillet or pie plate in the oven and bake for about 60 minutes. Watch the crust closely and cover with foil if it browns too quickly.
- Rest and Drain: When vegetables are softened and tart is cooked, remove from oven and let rest for 2 to 3 minutes. Carefully tilt the tart over a bowl to drain any excess butter, reserving this flavorful butter.
- Invert and Serve: Position a plate or cutting board over the tart. Quickly but carefully flip the whole tart so the vegetables are on top. Remove the pie plate, then drizzle the reserved butter over the vegetables to enhance flavor.
Notes
- Use a mandoline carefully to ensure even slices and avoid injury.
- If you don’t have a mandoline, thinly slice the vegetables with a sharp knife, but ensure uniform thickness for even cooking.
- If your pie crust browns too fast, tent it with aluminum foil to prevent burning.
- Reserved browned butter adds extra richness — don’t skip drizzling it back on.
- This tart tastes best served warm or at room temperature.
