Roasted Root Veg Tarte Tatin
This takes a little while to make, but it’s super simple and really, really good. You can use whatever veg you want really.
- 2 parsnips, peeled and chopped
- 2 carrots, peeled and chopped
- 1 small sweet potato, peeled and chopped into small chunks
- 150g shallots, peeled and chopped in half once
- 4 garlic cloves, peeled
- a few fresh basil leaves
- 50g butter, diced
- olive oil (enough to drizzle)
- 2 tsp wholegrain mustard
- 1 tbsp sugar
- 1 tbsp balsamic vinegar*
- 375g puff pastry
- 125g mozzarella
- handful of chopped parsley
Preheat the oven to 200C. Put the veg in a roasting tine with the basil, dot the butter over and drizzle over the oil. Roast for 35 minutes.
Stir in the mustard, sugar and balsamic, then return to the oven for a further 5 minus until caramelised.
Lay the pastry over the vegetables and tuck in the edges. Using ready made puff pastry that you roll out is 100% fine. In fact, if you make your own puff pastry you really need to go get a non pastry hobby.
Bake for 15-20 minutes until the pastry is risen and well coloured (I forgot to take a picture of what this is supposed to look like, sorry. It’s pretty easy to tell).
Turn out onto a large baking tray and scatter the mozzarella over the top.
Return to the oven for a couple of minutes to melt the mozzarella slightly.
Scatter with the parsley and serve. I served mine with garlic, chilli and soy sauce asparagus (I’ll make a post another time with that simple recipe) and a watercress, spinach and rocket salad.
Things to do differently:
Goats cheese would be a good alternative to mozzarella if you’re a fan of it, there will be no need to return it to the oven to melt though, just crumble it on top and serve.
*I used regular balsamic vinegar, but if you’re feeling rich it would be even better if you used syrupy balsamic vinegar - not a balsamic reduction, but aged balsamic vinegar. It’s about £12 for a small bottle, hence why I used the normal kind.
If you like beetroot, add a few raw wedges with the other vegetables. It’ll give it a great colour.
Turning the tarte out without dropping it/folding it/spilling it everywhere can be quite tricky, the pan is hot and heavy and it’s just awkward to do. I don’t really have a fool proof tip here, my best advice is before you turn it over to cover the top in foil, have a lot of space and just do it as quickly and swiftly as possible without burning yourself! If you’ve tucked in the edges of the pastry well it’ll be easier.