Name: Root Vegetable Tarte Tatin
Total time: 80 min
Ingredients: olive oil; All-purpose flour (for surface); medium carrots, peeled, sliced into ½” rounds; medium sweet potato, peeled, sliced into ½” rounds; medium parsnip, peeled, sliced into ½” rounds; small red onion, sliced into ½” rounds; chopped fresh sage; fresh goat cheese; white wine vinegar; medium Yukon Gold potato, peeled, sliced into ½” rounds; sugar; chopped fresh rosemary; disk All-Butter Pie Dough (click here for recipe); Kosher salt and freshly ground black pepper

Tarte Tatin

Do I need a special pan to make Tarte Tatin?

What is the best way to caramelize the apples?

Can I use a different fruit instead of apples?

How do I prevent the pastry from getting soggy?

What is the best way to flip the Tarte Tatin onto a serving plate?

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

Milk

Wheat

Gluten Free

Lactose Free

Vegetarian

Oils

milliliter

olive oil

Flour & Meal

gram

all purpose flour

Fresh Vegetables

carrot

sweet potato

parsnip

red onion

fresh sage

Cheese

goat cheese

Vinegar

white wine vinegar

yellow potato

Sugars & Sweeteners

sugar

fresh rosemary

Frozen Dessert

pie crust

Seasonings

black pepper

Iodine

Minerals

Total monounsaturated fatty acids

Saturated Fat

Lutein+zeaxanthin

Vitamins

Choline

Dietary Folate Equivalents

Vitamin B6

Dietary Fiber

Carbohydrates

Vitamin A

Vitamin E

Sugar

Added Sugar

Cholesterol

Total polyunsaturated fatty acids

Vitamin K

Folic Acid (B9)

Pantothenic acid (B5)

Niacin (B3)

Riboflavin (B2)

Thiamin (B1)

Selenium

Manganese

Copper

Zinc

Sodium

Potassium

Phosphorus

Magnesium

Iron

Calcium

Protein

Calories

Water

Vitamin C

Alpha-carotene

Beta-carotene

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Root Vegetable Tarte Tatin

Baking Goods

Produce

Dairy

Condiment & Toppings

Meal

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