Tarte tatin juureksista
Christmas is just around the corner and if you haven’t decided what to serve yet, I have an easy and colourful idea for you! I love a sweet tarte tatin, but I think a savoury version could actually be even better. The root veg caramelise and are a perfect soft delicious topping for the crisp pastry. I topped mine with chopped pecans and fresh dill, but you could also crumble over some vegan feta or blue cheese to add a tangy contrast.
If you prefer a sweet version, check out my 5 Ingredient Banana Tarte Tatin.
Root Vegetable Tarte Tatin – serves 4 to 6
500 g block of vegan friendly puff pastry, defrosted and ready to roll
4 to 5 slim carrots, mixed colours, peeled
1 parsnip, peeled
1 medium beetroot, peeled
50 g vegan butter (I used Naturli Vegan Block)
1 tbsp sherry or cider vinegar
1 tbsp sugar
1 large banana shallot, sliced
3 sprigs of fresh rosemary, thyme or sage, or mixture of all
Salt and pepper
A handful of pecans and dill, roughly chopped to decorate
preheat the oven to 200 degrees c.
Cut 3 of the carrots in half length ways and the rest into 1 cm thick discs. Likewise cut the parsnips into 1 cm thick discs, if the parsnip is very large you might need to cut the discs into half moon shapes. Finally cut the beetroot in half and then in 1 cm thick half moon shapes.
Place the veg in a large saucepan of salted water (I would recommend putting the beetroot in a separate pan to stop it colouring all the other veg). Bring to the boil and simmer for 5 minutes before draining and refreshing under ice cold water. Pat dry with paper towel and set to one side.
Roll out your pastry and cut slightly larger than an oven proof frying pan (I used a 25 cm one).
Add the butter, vinegar and sugar to your frying pan over a medium pan. Stir continuously until the sugar has melted. Add the shallot and allow to soften. Remove from the heat and carefully layer your root vegetables like a mosaic. Sprinkle over your fresh herbs and season well with salt and pepper.
Carefully place the pastry over your veg, tucking in the edges underneath the vegetables. Cut a small slit in the centre of the pastry to allow steam to escape. Bake in the oven for 20 minutes, before reducing the oven temperature to 180 degrees and cooking for another 15 – 20 minutes, until the pastry is crisp and golden.
Allow to cool for 10 minutes, before placing your serving plate over the top of the pan and carefully flipping over.
Sprinkle with the pecans and dill and serve immediately.