Root Vegetable Tarte Tatin

This main-course vegetable dish pairs nicely with a green salad for weeknight dinner.

Course vegetarian
Author Carla Synder


  • 4 tablespoons olive oil
  • 3 medium new potatoes unpeeled, cut into 1/2-in (12-mm) rounds
  • 1 small sweet potato peeled and cut into 1/2-in (12-mm) rounds
  • 1 parsnip peeled and cut into 1/2-in (12-mm) rounds
  • 1 small red onion cut into 1/2-in (12-mm) rounds
  • 1 maroon carrot or regular carrot cut into 1/2-in (12-mm) rounds
  • Kosher salt and freshly ground black pepper
  • 4 garlic cloves coarsely chopped
  • 8 fresh sage leaves chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon sugar
  • 1 teaspoon cider vinegar
  • 2 ounces [55 g) goat cheese crumbled
  • 1 sheet frozen puff pastry thawed but chilled


  1. Preheat the oven to 425 F (220C)
  2. Heat a 12-inch [3o.5 cm] oven-safe skillet (preferably a cast-iron skillet) over medium-high heat, and add the olive oil. When the oil shimmers, add the new potatoes, sweet potato, parsnip, onion, carrot, 1/2 teaspoon salt, and a few grinds of pepper and toss to coat the vegetables evenly. Cook until the vegetables start to sizzle, about 3 minutes, then transfer the skillet to the oven and roast the vegetables until almost tender, about 15 minutes. Sprinkle the garlic over the top and continue to roast until the vegetables are tender, about 5 minutes longer.
  3. Transfer the vegetables to a plate and toss with the sage. Set aside.
  4. Let the skillet cool for a few minutes and then add the butter, swirling the pan (careful, the handle's hot) to distribute it evenly over the bottom. Sprinkle the sugar evenly into the bottom of the pan and drizzle with the vinegar. Set the pan over medium heat and place the vegetables back in the pan, arranging them neatly, cut-sides down, pushing them closely together. Sprinkle the goat cheese evenly over the top. Lay the chilled puff pastry over the top of the veggies and cheese. You can trim the corners off of the pastry if you want; just make sure to cover the bulk of the filling, with just a little overlap.
  5. Transfer to the oven and bake until the pastry is browned and crisp, about 20 minutes.
  6. Remove the pan from the oven, immediately place a serving plate over the top of the tart, flip the pan and plate together (careful, once again, that you don't burn yourself), and turn the tart out onto the plate. The vegetables will be on top and the crust will be on the bottom.
  7. Let cool a minute or so and cut into wedges. Serve warm or at room temperature.

Recipe Notes

Total Time: 1 hour plus prep