Tuesday, February 10, 2015

Root Veggie Tarte Tatin


A tarte tatin is really an upside down tart. On Wikipedia I found a story that centered around a hotel that was run by 2 sisters, and as fate would have it their last name was Tatin. One day the older sister; the one that did most of the cooking make a mistake. She had started an apple pie but had overcooked the apples. Desperately she tried to rescue the dish by adding the pastry dough to the top of the pan and baked the entire “pie” in the oven. After baking she turned the tart out upside down…… and as the story goes the guests loved it. Fiction or not I like to believe this is what really happened even though no recipes were actually written by either of the sisters.

This tarte tatin was a wonderful surprise. It’s a comforting dish that is both sweet and savory. The flaky crust works well with the combination of roasted veggies. Really, it makes this dish with it's contrast in texture. Makes for a great vegetarian meal and a great way to clean out the fridge.

Recipe has been adapted from Bon Appetit, February 2015 edition.

Ingredients:

2 medium Yukon Gold potatoes (peeled, cut into 1/2 inch rounds)
1 large sweet potato (peeled, cut into 1/2 inch rounds)
2 medium carrots (peeled, cut into 1/2 inch rounds)
3 medium turnips (peeled, cut into 1/2 inch rounds)
1 large red onion (cut into 1/2 inch rounds)
1/4 cup olive oil
1/3 cup sugar
1 tablespoon white wine vinegar
1 1/2 tablespoon chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
4 ounce goat cheese
1 sheet pie or puff pastry dough
flour (enough to roll out dough)

To prepare:

Preheat oven to 400°.

Toss veggies with olive oil, salt and pepper on a large roasting sheet.


Roast until tender and golden around the edges, 30 to 40 minutes.


In the meantime, prepare the caramel topping. Cook sugar and 2 tablespoons water in a small sauce pan over medium-high heat. Stir mixture every minute or so to keep mixture cohesive, approx 5 to 7 minutes. Remove from heat, add vinegar, a pinch of salt, and then stir to combine. Pour caramel into the bottom of the 9 inch pie dish. Sprinkle rosemary and sage over top.


Arrange veggies in even layers, using carrots and turnips to fill in the spaces. Scatter onions and goat cheese. Roll out dough on a lightly floured surface approx 12 inches round total. Drape over dish and tuck in. Prick dough all over with a fork.


Bake approx 20 to 25 minutes until crust is golden brown. Set on a cooling rack 5 to 10 minutes until set. Invert and cut into slices. Enjoy!

Cheri Savory Spoon
Cheri Savory Spoon

Mysavoryspoon was first started in 2010 as a way to journal recipes that I had collected from cookbooks, magazines, family and friends. Most everything was savory, using legumes and whole grains. Along the way I discovered a love for baking. Now a couple times a month you might see some type of sweet pie or treat.

70 comments:

  1. i like the story of the sisters' start of something. :)

    ReplyDelete
  2. This looks comforting and delicious. I love the story, too. D

    ReplyDelete
    Replies
    1. Thanks Dena, can't wait to see your new site.

      Delete
  3. I love this idea!
    I want to try it:)And I will...

    ReplyDelete
  4. Hi Cheri , love the story , gotta try the tarte tatin I know my family would love it . :)

    ReplyDelete
  5. I love dishes that can use up the veggies in the fridge. This is a great dish, Cheri - you are always coming up with something new and exciting! Hope your week is going well :)

    ReplyDelete
    Replies
    1. Thanks Robyn. Believe it or not we are having a heat wave here in AZ, can't wait to get back to Oregon.

      Delete
  6. Even though the only tarte tatin, the dessert version, I've made turned out really well I would never have thought to use vegetables. This is a really nice recipe. And even though I never/seldom eat red meat this sounds like it should go with beef especially well.

    ReplyDelete
    Replies
    1. Hi Johnny, you are so right, this would go great with beef. Have not made a dessert version I bet that would be delicious!

      Delete
  7. I love your version of tarte tatin! This is a perfect comfort food meal for a cold winter evening. :)

    ReplyDelete
    Replies
    1. Thanks Betty, next time I will try the sweet version, Happy Wednesday to you!

      Delete
  8. I haven't had a chance to look at the February Bon Appetit but I think I would have gravitated to this recipe too. It sounds wonderful!

    ReplyDelete
    Replies
    1. Thanks Chris, I know what you mean there is something about roasted veggies that guarantees a good meal.

      Delete
  9. I have never baked tarte tatin...and enjoyed reading the story about it...yes, the idea of using up the veggies in the the fridge is good...indeed it is very nice combination, especially with the flaky crust.
    Thanks for sharing the recipe...have a wonderful week :)

    ReplyDelete
    Replies
    1. Thanks Juliana, next time I will try the sweet version of a tarte tatin. Thanks for stopping by.

      Delete
  10. I love to believe the Tatin sisters story too! I have made an onion tarte tatin before, and this version sounds just as tempting! What a great way to dress up leftover veggies!

    ReplyDelete
    Replies
    1. Hi Amy, oh the onion tarte tatin sounds amazing, will have to try your version. Have a great day!

      Delete
  11. Love this! The story is a good one! I have yet to try an apple tart though I've always wanted to. This creation may come first because it sounds more fabulous!

    ReplyDelete
  12. what a tasty tarte tartin.
    Have a super day.
    :-) Mandy xo

    ReplyDelete
  13. What a lovely story. I do hope there's some truth to it. I have made sweet tartins but not a veggie tartin. This looks incredible xx

    ReplyDelete
    Replies
    1. Hi Charlie, my goal is to make a sweet tartin next, I heard they are delicious, thanks!

      Delete
  14. Thanks for the great background story - I love learning where recipes come from. I adore root vegetables and crust so this is speaking to me! Lovely meal and I could eat this everyday!

    ReplyDelete
    Replies
    1. Thanks Tricia, my husband is now starting to enjoy more and more meatless meals and he really liked this one.

      Delete
  15. Hi Cheri,
    Thanks for sharing the story of the sisters. I haven't baked tarte tatin. Will try it one day.This Root Veggie Tarte Tatin looks delicious .. liked the 1st picture. .. Yummy-licious !

    ReplyDelete
    Replies
    1. Thanks Karen, I love food with stories, makes everything more fun.

      Delete
  16. I hope that story is true, too. I love it! And what an interesting recipe this is. Never seen/thought of a savory tarte tatin. It looks amazing.

    ReplyDelete
    Replies
    1. Thanks Monica, this was a fun meal to make, it can be so versatile.

      Delete
  17. Perfect timing! I just recently finished a book about a couple renovating a home in France- although the book ended up being a lot about food and it seemed they made these tarte tatin's almost every day. Looking forward to trying this : )

    ReplyDelete
    Replies
    1. Hi Mindy, could that book have been "A Year in Provence", if so I loved it. Have a great rest of the week.

      Delete
  18. Love the idea of using root veggies in this classic dish! Really clever. Not to mention tasty. :-) Thanks for this.

    ReplyDelete
  19. This sounds delicious, Cheri! I've made tarte tatin with tomatoes before but I love the roasted veggie version.

    ReplyDelete
    Replies
    1. Thanks Susan, oooh, I will have to try your tomato version, bet that is delicious!

      Delete
  20. Tarte tatin is my favorite go to dessert. Never thought to do one with root vegetables though :)

    ReplyDelete
    Replies
    1. Hi Tandy, it really was delicious, I have heard of onion and tomato tarte tatins too, maybe next time.

      Delete
  21. I've never made a tarte tatin before, either sweet or savory, but this sounds absolutely lovely! I especially like the story behind it. :)

    ReplyDelete
    Replies
    1. Thanks Joanne, I like recipe with stories behind them too!

      Delete
  22. I have never baked a savoury tarte tartin, this looks very tasty with all the root veggies.

    ReplyDelete
    Replies
    1. Thanks Angie, we really enjoyed this, next time I will try my hand a making a sweet one.

      Delete
  23. I love root veggies and this idea of tarte sounds so good! great share, Cheri!

    ReplyDelete
    Replies
    1. Thanks Savita, we enjoyed it very much, hope you had a great week-end.

      Delete
  24. I love the idea of a savory tart tatin! The colorful veggies look so pretty turned out on top.

    ReplyDelete
    Replies
    1. Thanks Lisa, nice to see you again, hope you had a great week-end!

      Delete
  25. Gorgeous (and healthy) array of veggies. Love the story (I hope it's true too!) of the origins of tarte tatin...At any rate, quite sure I'd love a slice of your gem studded tarte =)

    ReplyDelete
    Replies
    1. Thanks Kim, I know......me too, great story.

      Delete
  26. Now that's something unheard of. A savory Tatin made with root veggies. I'm intrigued...

    ReplyDelete
    Replies
    1. Thanks Mike, that's kind of what my husband said but after a slice he really liked it.

      Delete
  27. A savoury tarte tatin, Cheri. That just takes the cake. Or should I say pie, lol...looks yummy and yes, a great way to clean out the fridge:)

    Thanks for sharing the bite of history and the recipe...

    ReplyDelete
    Replies
    1. Thanks Louise, I love a recipe with a story behind it, hope you had a great week-end.

      Delete
  28. Nice story about tarte tatin. We like this version having root crops instead of apples or fruits. There's so much to do with tarte tatin! Thanks for sharing!!!

    Julie & Alesah
    Gourmet Getaways xx

    ReplyDelete
  29. Wow ... I think this sounds delicious. I think River Cottage Veg has a recipe like that which I've had my eye on. Such a great way to serve root vegetables.

    ReplyDelete
    Replies
    1. Thanks Beth, yes I think it was with beets, I bet that was delicious too.

      Delete
  30. I love this recipe, Cheri - it reminds me of Ottolenghi's surprise Tatin, but with lots more veggies! Did you use regular pie crust? Just curious... Also, love the Tatin Sisters story!

    ReplyDelete
    Replies
    1. Hi David, yes I used regular store bought pie crust and was really happy with the results. Hope you had a great week-end.

      Delete
  31. Woooow! Looks so delicious! I love this way to serve root vegetables! Nice story about tarte tartin! :)

    uh, i'm hungry again!:D

    ReplyDelete
    Replies
    1. Thanks Marcela, we really enjoyed it, looks like there are so many other savory recipes out there as well. Happy Monday to you!

      Delete
  32. This sounds amazing, what a great idea!

    ReplyDelete
  33. Love the story. I've never made a tarte tatin and your root veggie version looks delicious!

    ReplyDelete
  34. Love the story - I want it to be true too. I've made it several times the traditional way - sometimes as a Thanksgiving dessert. I absolutely love this idea of doing one with veggies!!!

    ReplyDelete
  35. Oh this sounds different and good. It would make a nice addition on a buffet for Easter lunch.

    ReplyDelete