Root Vegetable Tarte Tatin

This quick and tasty Root Vegetable Tarte Tatin recipe was made in collaboration with The Chef's Garden.

Root Vegetable Tarte Tatin

This quick and tasty recipe was made in collaboration with The Chef's Garden.


For the Pâte Brisée:

  • 1 1/4 cup AP Flour
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/2 cup unsalted butter, chilled and cut into small pieces
  • 1/4 c ice water

For the root vegetables:

  • 2 Baby beets; Golden and Candy Striped, washed and sliced into 3/8” thick rounds
  • 1 Baby sweet potato, washed and sliced into 3/8” thick rounds
  • 2 Baby carrots, washed and sliced into 3/8” thick rounds
  • ¼ cup butter melted
  • Kosher salt
  • black pepper, freshly ground

For the BLiS™ #9 Sherry Wine Vinegar caramel:

  • 1 sheet of parchment paper
  • ⅓ cup sugar
  • 2-3 Tablespoons sherry vinegar
  • 2 teaspoons chopped fresh rosemary,
  • sage, thyme, or verbena


For assembly:

  • 1 10-inch flat bottom round pie pan
  • 4 oz aged cheese, finely grated

For the Pâte Brisée:

  • In the bowl of a food processor, combine flour, salt, and sugar. Add butter, and process until the mixture resembles coarse meal, 8 to 10 seconds. 
  • With the machine running, add ice water in a slow, steady stream through the feed tube. Pulse until dough holds together without being wet or sticky; be careful not to process more than 30 seconds. 
  • To test, squeeze a small amount together: If it is crumbly, add more ice water, 1 tablespoon at a time.
  • Form into a ball and flatten into a disc. Wrap in plastic. Transfer to the refrigerator and chill for at least 1 hour before sheeting. Dough may be stored, frozen, up to 1 month.

To begin:

  • Place a rack on the second lowest shelf of your oven; preheat to 400°.

For the vegetables:

  • Toss the beets, sweet potatoes, and carrots, with butter, salt and pepper on a parchment lined baking sheet. Arrange the vegetables in a single layer. 
  • Roast until lightly browned around the edges and fork tender, 30–35 minutes. Meanwhile, work on the caramel.

For the caramel:

  • Cut a cartouche from parchment paper to fit the bottom of your pie pan or cast iron pan.
  • While the vegetables are still cooking combine the sugar and 2 Tablespoons of water in a small saucepan over medium-high heat, stirring occasionally, until the caramel is amber colored (345-348ºf), 5–7 minutes. 
  • Remove from heat and carefully add the vinegar and a pinch of salt. Stir gently to combine.
  • Prepare the bottom and sides of the pie pan with a brush of olive oil. Add the parchment cartouche. Press flat to the bottom. Pour the hot caramel into a 10” diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Use the back of a spoon to assist if necessary.
  • Scatter the chopped herbs over top.

For assembly:

  • Arrange beets, sweet potatoes, and carrots snugly in a single layer on top of the caramel. Use smaller carrot pieces to fill in any negative space. Scatter the aged cheese over the vegetables.
  • Refrigerate.
  • Roll out dough on a lightly floured surface to a 12” round. Drape over the vegetables, tucking edges into pan. Dock the dough all over with a fork. Bake until the crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15–20 minutes.
  • Let tart cool 5 minutes before inverting carefully onto a large plate. Cut into 4 or 8 slices.

To order The Chef's Garden vegetables listed in this recipe, visit The Chef's Garden website by clicking here!

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