Prepare to Have Your Socks Knocked Off by This Root Veggie Tarte Tatin

A tarte tatin is usually a sweet dish, but making it with root vegetables is such a great avenue to take.


  • One medium potato
  • One medium sweet potato
  • 2 carrots
  • One parsnip
  • One small red onion
  • 1/4 cup of olive oil
  • 1/3 cup of sugar
  • 2 tablespoons of water
  • 1 tablespoon of white wine vinegar
  • 1 1/2 teaspoons of chopped rosemary and sage each
  • A disk of pie dough
  • Flour for sprinkling
  • Salt and pepper to taste


  1. Start by washing and cleaning all the vegetables, except the onions. Then, slice them all into 1/2 inch rounds.
  2. Toss them in a big bowl with the olive oil, salt, and pepper, and bake at 400 F for 30-35 minutes.
  3. While that’s cooking, combine the sugar and water over medium-high heat, swirling not stirring to make an amber caramel. Then, turn off the heat, stir in the vinegar and a little salt, and pour it on the bottom of a pie pan and make sure it covers everything. Sprinkle the herbs on top.
  4. Put the veggies on top of the caramel to make layers without gaps.
  5. Sprinkle some flour on a surface, roll out to 12 inches in diameter, and cover the vegetables with the dough and prick with a fork to release the steam.
  6. Bake at 400 F for 15-20 minutes, then cook for 20 more minutes at 350 F.
  7. Cool, flip it over onto a plate, and enjoy!