Parsnip Onion Tarte Tatin Recipes

PARSNIP-ONION TARTE TATIN

Parsnip-Onion Tarte Tatin image

Serve this savory upside-down tart with a leafy green salad for a great vegetarian dinner.

Provided by Martha Stewart

Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes

Time 1h

Number Of Ingredients 8

Ingredients

2 tablespoons olive oil
1 large yellow onion, cut into 1/4-inch rounds and separated into rings
3 sprigs thyme
1/2 teaspoon sugar
Salt and pepper
3 medium parsnips, peeled and cut into 1/8-inch rounds
All-purpose flour, for work surface
1 sheet frozen puff pastry, thawed

Steps:

Preheat oven to 400 degrees. In a 10-inch ovenproof skillet, heat oil over medium-high. Add onion, thyme, and sugar and cook until onion is softened, about 8 minutes; season with salt and pepper. Reduce heat to medium and spread onions evenly in pan. Add parsnips in an even layer, cover, and cook until almost tender, 8 minutes.
On a lightly floured work surface, trim pastry into a 10-inch round. Top parsnips with pastry. Bake until pastry is puffed and golden, 20 minutes. Let cool on a wire rack, 10 minutes, then invert.

Nutrition Facts : Calories 154 g, Fat 10 g, Fiber 3 g, Protein 2 g, SaturatedFat 2 g

ROOT VEGETABLE TARTE TATIN

Root Vegetable Tarte Tatin image

We love the color and texture you get from using a combination, but any single root vegetable can be used here, too.

Provided by Inez Valk-Kempthorne

Categories Onion Potato Side Bake Kid-Friendly Goat Cheese Carrot Parsnip Sweet Potato/Yam Healthy Bon Appétit Vegetarian Pescatarian Peanut Free Tree Nut Free Soy Free Kosher Small Plates

Yield 4

Number Of Ingredients 14

Ingredients

1 medium Yukon Gold potato, peeled, sliced into 1/2" rounds
1 medium sweet potato, peeled sliced into 1/2" rounds
2 medium carrots, peeled, sliced into 1/2" rounds
1 medium parsnip, peeled, sliced into 1/2" rounds
1 small red onion, sliced into 1/2" rounds
1/4 cup olive oil
Kosher salt, freshly ground pepper
1/3 cup sugar
1 tablespoon white wine vinegar
1 1/2 teaspoons chopped fresh rosemary
1 1/2 teaspoons chopped fresh sage
4 ounces fresh goat cheese
1 disk All-Butter Pie Dough
All-purpose flour (for surface)

Steps:

Place a rack in lower third of oven; preheat to 400°. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30-35 minutes. Let cool.
Meanwhile, cook sugar and 2 tablespoons water in a small saucepan over mediumhigh heat, swirling pan occasionally, until mixture is amber-colored, 5-7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9"-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.
Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.
Roll out dough on a lightly floured surface to a 12" round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until 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.
Do ahead: Vegetables can be roasted 4 hours ahead. Keep at room temperature.

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