A deliciously rustic tarte tatin that celebrates the very best of winters 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!
Prep Time:25 min
Cook Time:75 min
Total Time:1 hour 40 minutes
Yield:6-8 as an appetizer 1x
For the Tarte Tatin (any color or combo of root veggies work, below is a guideline and I love playing with different variations and color. Cassava, yucca, carrots & parsnips work or any other root veggies work too!).
2 sweet potato
1 small onion, chopped
7 ounces of goat cheese
Handful of thyme, rosemary, sage, oregano (optional)
For the Glaze
2 tablespoons of butter
1 tablespoon of olive oil
1 tablespoon white wine vinegar
1 tablespoon of sugar
2 garlic cloves, thinly sliced
For the Dough
2–½ cups all-purpose flour
1 cup (2 sticks) unsalted butter
2 tablespoons apple cider vinegar
1 teaspoon kosher salt
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.
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 and bake until crust is golden brown, 15-20 minutes.
Let tart cool 5 minutes before inverting carefully onto a large plate.
Universal truth when making piecrusts is that you must keep everything cool! Especially the butter here!
Chilling the dough for at least 2 hours it not optional ~ its crucial for a light and flaky tart crust!
Don’t forget to prick the piecrust with a fork! This allows the steam to escape so that the piecrust doesn’t puff up in the oven.
If you don’t want to make your own dough, store bought works too.
This homemade dough can be chilled 3 days ahead or freeze up to 2 months. You’ll have extra pie dough for another use.
Root vegetables can be roasted 4 hours ahead. Keep at room temperature.
Hold on tight and invert quickly, you got it!
If any of the rot veggies don’t quite make it when inverting, simply place them back on post inversion.