Root Vegetable Tartar Tartin

Root Vegetable Tarte Tatin Part 1

Adapted from Fine Cooking

4-6 servings depending on other sides.

If you are making a turkey or goose or Prime Rib, this beautiful dish is perfect as a side. All you need is a salad and a beautiful trifle for dessert. Do NOT stress if for whatever reason it does not invert properly- simply pop back in the pan and use the crust as a topping like a vegetarian root vegetable pie. Either way it is delicious.

Root Vegetable Tarte Tatin - Part 2
Root Vegetable Tarte Tatin Part 3
Root Vegetable Tarte Tatin Part 4


  • 1 Medium Yukon Gold Potato, peeled and sliced in ½ inch rounds
  • 1 medium sweet potato peeled and sliced into ½ rounds
  • 2 medium carrots peeled and sliced into ½ inch rounds’1/4 cup olive oil plus as needed
  • Kosher salt and fresh ground black pepper
  • 1 Tablespoon white wine vinegar 
  • 2 teaspoons chopped fresh rosemary
  • 1 teaspoon chopped fresh sage
  • 4 ounces goat cheese
  • 1 pie crust disc
  • All purpose flour for rolling


  1. Place rack in lower third of oven and preheat to 400 degrees F. 
  2. Toss vegetables with olive oil and seasoning.
  3. Roast in oven approx.. 30 minutes until golden around the edges and tender,
  4. Let cool
  5. In a saucepan over medium heat, swirling occasionally cook sugar with 2 TBSP water until amber color, about 6 minutes. Remove from heat and Add vinegar And a pinch of salt swirl to combine.
  6.  Quickly pour amber caramel into 9 inch cake pan, tilt and rotate bottom to evenly coast bottom
  7. Scatter rosemary and sage over the top
  8. Arrange vegetables tight together in single layers Use smaller pieces to fill in holes. Scatter onions and goat cheese over the veggies.
  9. Roll out 1 pie crust disc on floured table
  10. Drape over veggies tucking crust into pan. Prick dough all over to release steam with a fork. Bake about 20 minutes. Reduce temp to 350 and bake until brown about 20 minutes.
  11. Let rest 5 minutes before inverting onto a large pan.

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