A deliciously rustic Tarte Tatin that celebrates the very best of winter’s root veggies! Tender, earthy, and sweet caramelized root veggies are layered on top of buttery dough, with cheese, onions, garlic, and fresh herbs for a decadently delicious vegetarian savory tart situation!
Why this Recipe Works:
- It’s the perfect excuse to eat a tart any time of day: brunch, lunch, or dinner!
- Roasting the root veggies and onions before baking the tart caramelizes their exterior for great depth of root vegetable flavor.
- The sweetness of the root veggies is balanced by the tanginess in the goat cheese and the acidity of the vinegar in the glaze.
- This recipe is a fantastic way to use up any long lost and forgotten root veggies in the back of your fridge and works with all sorts of leftover vegetables too!
Who says tarts can only be sweet? Please meet my Tarte Tatin…savory style, and of course…purple! Though yours can be any color of the root veggie rainbow.
There’s something that feels a little naughty about eating a tarte for an actual meal instead of dessert. It’s not something I do often, and when I do it feels oh-so-special and I thoroughly enjoy it! The Tarte Tatin is a great dish to bring to a party or to have out when entertaining, cut into wedges as finger food appetizer.
What is a Tarte Tatin?
The Tarte Tatin, named after the hotel serving it as its signature dish (Hotel Tatin in France), is an upside-down pastry in which the fruit are caramelized in butter and sugar before the tart is baked. In this recipe, we substitute root veggies for fruit and brush a sugary butter glaze on the tart pan.
How to Make this Tart
Make the dough. Chill it. Cut your root veggies. Roast them. Let them cool. Make the glaze. Pour glaze on a tart pan. Scatter with herbs and garlic. Arrange root veggie in pan. Scatter onions and crumbled goat cheese on top. Roll out dough. Drape dough over veggie, onion, and goat cheese goodness. Bake. Eat. Enjoy!
Food as Art
Get playful when arranging the root veggies, I say! Please see my pics below for some ideas. There can be some rainbow action, some ombre gradient action, and some random action. You choose!
Cooks Tips:
- A universal truth when making pie crusts is that you must keep everything cool! Especially the butter here!
- Chilling the dough for at least 2 hours is not optional ~ it’s crucial for a light and flaky tart crust!
- Don’t forget to prick the pie crust with a fork! This allows the steam to escape so that the pie crust doesn’t puff up in the oven.
- If you don’t want to make your own dough, store bought works too.
- Hold on tight and invert quickly, you got it!
- If any of the root veggies don’t quite make it when inverting, simply place them back on post inversion.
- Experiment with any sort of veggie!
Enjoy this tart tatin as a finger food appetizer, a light meal when served with a soup or salad, or as a side dish when served with roasted meats or chicken. Tender, earthy, sweet caramelized root veggies plus buttery dough + caramelized onions + garlic + cheese sounds like vegetarian heaven to me!
If you enjoyed this savory tart and want more, I have more savory tart options for ya! Please check out my Roasted Carrot & Ricotta Tart and my Cauliflower Tart.
Have ya tried this recipe? I’d love to hear about it and see it too! Please leave a comment below and take a pic and tag it on Instagram with #wavesinthekitchen. You can also follow me on Facebook, Instagram and Pinterest to see more colorfully delicious food and all sorts of awesome adventures!
This recipe was inspired by Bon Appetit’s Tarte Tatin.
Let’s make waves in the kitchen!
Root Vegetable Tarte Tatin
Ingredients
Tarte Tatin
- 2 potatoes thinly sliced
- 2 sweet potatoes thinly sliced
- 2 beets thinly sliced
- 1 onion chopped
- 7 ounces goat cheese
- handful thyme, rosemary, sage and/or oregano optional
Dough
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter
- 2 tablespoons apple cider vinegar
- 1 teaspoon kosher salt
Glaze
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon sugar
- 2 cloves garlic thinly sliced
Instructions
- For the dough, pulse flour and salt in a food processor to combine. Pulse in butter until no dry flour remains and dough begins to collect in small clumps.
- Combine vinegar and ½ cup of ice water in a measuring cup. Pulsing, drizzle in vinegar mixture and pulse just until dough all comes together in 1 big clump.
- Divide dough in half. Form each half into a disk, wrap tightly in plastic and refrigerate for at least 2 hours before rolling and baking.
- Place a rack in lower third of oven; preheat to 400 F degrees.
- Toss root veggies and onions with olive oil, salt, and pepper and arrange in a single layer. Roast until golden around the edge and tender, 30-35min. Let cool.
- Meanwhile, melt butter and olive oil on a small saucepan over medium-high heat, until foaming subsides. Add sugar and water, until mixture is amber-colored, 5-7 minute. Add the garlic slices. Remove from heat and add the vinegar and a pinch of salt, swirling the pan to combine.
- Quickly brush the garlic caramel glaze mixture onto a 9”-fiamter pie pan, rotating pan event to coat bottom with glaze. Scatter fresh herbs of your choice on top.
- Arrange root veggie in a single layer on top of glaze, and scatter any veggies that don’t make it onto that first layer on top of that. Smaller root veggies pieces can be used to fill any holes.
- Scatter chopped onion and crumble goat cheese over vegetables.
- Roll out dough on a lightly floured surface to a 12” round. Drape over vegetables, tucking edge into pan.
- Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 350 F degrees and bake until crust is golden brown, 15-20 minutes.
- Let tart cool 5 minutes before inverting carefully onto a large plate.
Notes
- A universal truth when making pie crusts is that you must keep everything cool! Especially the butter here!
- Chilling the dough for at least 2 hours is not optional ~ it’s crucial for a light and flaky tart crust!
- Don’t forget to prick the pie crust with a fork! This allows the steam to escape so that the pie crust doesn't puff up in the oven.
- If you don’t want to make your own dough, store bought works too.
- Hold on tight and invert quickly, you got it!
- If any of the root veggies don’t quite make it when inverting, simply place them back on post inversion.
- Experiment with any sort of veggie!
Jacqueline says
March 4, 2019 at 12:27 amWhat a delicious and good looking tarte.
Can’t wait to make it.
Thank you chefdanielagerson for the recipe🙏👍😘
Daniela says
March 4, 2019 at 10:02 pmAbsolute pleasure Jacquie!!! You are too cute :). 😘
Gloria says
March 5, 2019 at 1:45 amLove the presentation of this rustic looking tart. Perfect for entertaining. All those veggies together would be so delicious. This would be great for dinner or as an item on the brunch menu too.
Daniela says
March 6, 2019 at 6:42 pmThank ya so much for the feedback Gloria!!! Yes thats the idea ~ it’s a super versatile savory tart and can be enjoyed any time of day at all :). Please let me know how it goes if ya make it…. I’d absolutely love to hear!
JEN says
March 6, 2019 at 5:54 pmHi Chef Daniela,
I am making this tarte tatin for dinner tonight:-) I see the dough is divided into two discs and refrigerated. Are these two discs joined back together when rolled out or does this recipe make enough for two crusts? Also, how thick should I cut the veggies?
Thank you,
Jen
Daniela says
March 6, 2019 at 6:41 pmHi Jen and I’m so super stoked you’re making this tonight! The recipe makes enough for 2 crusts. The veggies should be cut in about 1/2 inch rounds. Great questions!!! I’ll go back and clarify the recipe! And please leet me know how it goes after :).
Denise says
March 7, 2019 at 4:04 pmOh wow… those root veggies look amazing! I can imagine how good they taste in a tarte tatin! Thank you for sharing this recipe!
Daniela says
March 7, 2019 at 4:27 pmAbsolute pleasure Denise!!! Thanks so much for the super sweet feedback :). Love making food art! 🍠💜😘
Jen says
March 7, 2019 at 5:54 pmCiao Chef Daniela,
I am thrilled to report that my family loved the tarte tatin😋😋😋! I cannot wait to use the recipe’s extra crust to make another tarte with different root veggies.
Thanks again!
Jen
Daniela says
March 15, 2019 at 5:01 pmAbsolute pleasure Jen!!! Really appreciate the feedback! So stoked to hear your family love it and excited that you’re making a 2nd one too :)!
Corina Blum says
March 7, 2019 at 8:37 pmI am always roasting root vegetables as I think they’re so tasty to eat that way so I definitely like the sound of this tarte tatin. It’s so pretty too!
Daniela says
March 10, 2019 at 5:16 pmThanks so much Corina! Absolutely agreed that roasting root veggies are super tasty! And I had wayyyy too much fun arranging them on the tart :).
Cathleen @ A Taste of Madness says
March 8, 2019 at 3:05 pmThe colours are gorgeous!! And I really like your first point. But to be honest, I don’t need any excuse to eat tart at all times of the day 😉
Daniela says
March 15, 2019 at 5:01 pmHehehe… love it! Thanks so much for the feedback Cathleen! Really appreciate it and love that we both enjoy eating tarts any and every time of day :).
Anne Lawton says
March 9, 2019 at 4:45 pmI love all of those veggies you have in there and your photos are beautiful! I can’t wait to give this recipe to try this!
Daniela says
March 10, 2019 at 5:15 pmYAYA Anne! So stoked to hear and thanks so much for the super sweet feedback :). I had wayyyy to much fun playing around with different ways to arrange the root veggies. Please let me know how it goes after ya make it… I’d absolutely love to hear!
Analida Braeger says
March 9, 2019 at 8:18 pmThis dish is beautifully presented ! It looks like a great cozy winter time dish. Thanks for sharing !
Daniela says
March 10, 2019 at 5:14 pmAbsolute pleasure Analida! And thanks for the feedback! It absolutely is a cozy winter time dish :).
Kelly Anthony says
March 9, 2019 at 10:52 pmThis just might be the best way to eat vegetables yet! With cheese and pie crust 😉 Yes, please!
Daniela says
March 10, 2019 at 5:13 pmHehehe….exactly! Thanks so much for the feedback Kelly…really appreciate it! It’s like a veggie pie dream :).
Sharon says
March 10, 2019 at 2:47 amI love this beautiful tart. This would be a wonderful addition to Sunday dinner or at dinner parties.
Daniela says
March 10, 2019 at 5:12 pmThanks so much for the feedback Sharon and yes it absolutely is! Would love to hear your thoughts if ya make it too :).
Veronika's Kitchen says
March 10, 2019 at 3:26 amI love making vegetable tarts during the summer time! Though, I never used beets in it before…. but I definitely should! It looks sooo delicious!
Daniela says
March 10, 2019 at 5:11 pmThanks so much for the feedback Veronika! And yessss the beets are sweet and caramelized and so delicious on here! I’d love to her about your summer veggie tarts too :).
Kathryn says
March 10, 2019 at 2:07 pmLove the colors in this! It would be so perfect for entertaining and I’m sure it’s incredibly tasty!!
Daniela says
March 10, 2019 at 5:10 pmThanks so much for the feedback Kathryn! I must say that it’s def very tasty and indeed fabulous for entertaining!!! My guests are always wowed when I serve this :). Please let me know your thoughts if ya make it… I’d absolutely love to hear.
Leslie Kiszka says
March 10, 2019 at 4:22 pmHoly gorgeousness! I already love root vegetables so much, but I always struggle to find new and interesting ways to use them. This is such a pretty way to do it!
Daniela says
March 10, 2019 at 5:08 pmThank ya so much and so stoked to hear I inspired ya to use root veggies in a new and interesting way :). Thanks so much for the feedback Leslie!
Jo says
March 11, 2019 at 9:28 amThat’s the most beautiful tarte i’ve seen. Love the presentation, rustic and so appealing as well. I looove root vegetables and this is the best way to eat them. Saving the recipe for later.
Daniela says
March 15, 2019 at 4:59 pmYaya! Thank ya so much Jo! Super stoked to hear that :)! Please let me know how it goes when you make it ~ I’d love to hear!