Glazed Root Vegetable Tarte Tatin
This one is a proper showstopper and we are genuinely so proud of it. Imagine sticky, caramelised root vegetables sitting on a buttery, golden pastry base, all held together with this incredible balsamic and maple glaze that is sweet, tangy and deeply savoury all at once. It looks like something you'd order in a fancy restaurant but it's totally doable at home, we promise. The moment you flip it out onto the plate and everyone goes quiet, that's the moment you'll be glad you went for it. Make this one for a dinner party, a special Sunday, or honestly just because you deserve something a bit spectacular.
Before You Start
- Preheat oven to 200°C
- Ovenproof pan (suitable for stovetop & oven)
- Microplane grater
- Small saucepan
- Baking sheet
- Rolling pin
- Root vegetables roasted & cooled for 20-25 minutes before assembly
Ingredients
- 4 assorted seasonal root vegetables
- 1 sheet of plant-based puff pastry
- 3 tbsp plant-based butter
- 1 tbsp brown sugar
- salt and pepper to taste
- 5 sprigs of thyme
- olive oil
- 1 clove of garlic
- 3 tbsp balsamic vinegar
- 1 ½ tbsp maple syrup
- 1 ½ tsp Dijon mustard
- 2 sprigs of thyme
Method
Prepare the root vegetables
- Peel and slice the root vegetable into uniform rounds, about ½ inch thick
- Place the sliced vegetables on a baking sheet, drizzle with olive oil and season with salt and pepper. Transfer to the oven and roast for 20-25 minutes, or until they start to become tender. Remove from the oven and set aside
Make the glaze
- Grate the garlic with a microplane and put in a small saucepan with the balsamic vinegar, maple syrup and dijon mustard. Heat over a low heat, constantly stirring until the mixture thickens slightly, about 2 minutes. Remove from the heat and set aside
For the tarte tatin
- In an ovenproof pan, melt the butter over medium heat. Add the brown sugar and stir until it starts to carmelise, taking care not to burn the butter
- Arrange the roasted root vegetables snuggly in a single layer over the caramel. Pick the thyme leaves from the stalk and sprinkle over the vegetables
- Drizzle the glaze over the vegetables, making sure that each vegetable round is coated, saving 1 tbsp for garnish
- Carefully place the pastry sheet over the vegetables, tucking the edges around the sides. You may need to roll your pastry sheet so that it covers the pan
- Transfer the pan to the oven and bake for 25-30 minutes, or until the pastry is golden brown and crispy. Remove from the oven and allow to stand for 5 minutes
Invert the tarte tatin
- Run a knife around the edge of the tart, to separate the pastry from the pan. Lay a board or serving plate over the pan then carefully flip it over to tip out the tart so the pastry is on the bottom, and the carmelised vegetables are on top
Serve
- Drizzle the tarte with the reserved glaze and thyme leaves before serving
Tips & Variations
- Mix up your roots: We love using a combination of parsnips, carrots and beetroot for a really beautiful colour contrast when you flip the tatin out. Whatever you use, try to keep the slices as uniform as possible so everything cooks evenly.
- Don't rush the glaze: Give it a proper few minutes on the heat to thicken up before it goes near the vegetables. You want it syrupy and coating the back of a spoon, not watery.
- Pastry shortcut: If you want to keep things simple, a good quality shop-bought puff pastry works brilliantly here. No shame in it at all, we do it all the time.
Why This Works
The trick here is roasting the vegetables first before they go into the tatin, so they're already tender and starting to caramelise before the glaze even gets involved. That glaze is the real hero though. The balsamic and maple together create this sticky, jammy coating that takes everything to another level. It's the kind of depth of flavour that makes people think you've been cooking all day.