ROOT VEGETABLE TARTE TATIN
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
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.
LARRY'S TARTE TATIN
Steps:
- Preheat the oven to 350 degrees.
- In the bowl of a food processor, mix the flour, sugar and salt for a second or two. Add the butter and shortening. Process for a few seconds, until the mixture looks grainy.
- Put mixture into a bowl. Add water, mixing with a fork until a ball forms. Refrigerate for 15 minutes.
- Meanwhile, core and quarter the apples, leaving the skins on.
- On a floured board, roll out the dough in a circle about 10 inches in diameter. It doesn't have to be smooth and perfect.
- Melt the sugar over high heat in a 10-inch pan that can withstand heat when placed on the stove or in the oven. Stir frequently with a wooden spoon. If the sugar seems as if it might burn, add a teaspoon of water. After the sugar melts, it will caramelize, turning a rich brown color. At that point, remove pan from stove and pour in the apples. Cover the top with the dough, folding down the edges to cover the apples.
- Bake the tarte Tatin for 40 or 45 minutes, until the crust is done.
- As soon as it is done, take the pan out of the oven, put a large plate over the top of the pan and flip the pan upside down so the tart lands on the plate, apples up and crust down.
Nutrition Facts : @context http, Calories 391, UnsaturatedFat 4 grams, Carbohydrate 70 grams, Fat 11 grams, Fiber 7 grams, Protein 3 grams, SaturatedFat 6 grams, Sodium 186 milligrams, Sugar 46 grams, TransFat 1 gram
ANY VEGETABLE TART
Perfect for casual entertaining, this rustic tart can be tailored to whatever vegetables you have on hand. The key here is to use either precooked vegetables, or quick-cooking raw vegetables that won't release too much liquid as they bake, making the pastry soggy. (See Tips below, for more.) So the crust tastes like a buttery cheese straw, an optional layer of grated Gruyère or Cheddar is scattered onto the bottom of the baking pan before the dough is placed on top. The whole tart bakes up golden brown, savory and wonderfully crunchy. Serve this on the same day it's baked for maximum flakiness.
Provided by Melissa Clark
Categories pies and tarts, vegetables, main course
Time 1h
Yield 8 servings
Number Of Ingredients 15
Steps:
- Put a rack in the center of the oven and heat oven to 425 degrees. Line a baking sheet with a silicone liner or parchment paper. If you like, you can sprinkle Gruyère or Cheddar onto the center of the liner or paper in an approximate 10-by-13-inch rectangle.
- In a medium bowl, whisk together egg, Parmesan, lemon zest or rosemary, garlic (if using), and pinch of salt and pepper until smooth. Beat in the crème fraîche until smooth.
- On a lightly floured surface, roll out the puff pastry to form a 10-by-13-inch rectangle, about 1/8-inch thick. Transfer the dough to prepared baking sheet. (Place directly on top of the grated cheese, if applicable.) With a sharp knife, lightly score a 3/4-inch border around the edges of the puff pastry, making sure not to cut the pastry all the way through. Using a fork, prick the pastry all over inside the border at 1-inch intervals.
- Spread crème fraîche mixture evenly inside the scored border. Arrange vegetables in an even layer, using just enough to cover the surface in one layer. Scatter scallions and thyme or rosemary sprigs on top. Lightly drizzle with oil, and sprinkle with salt and pepper.
- Bake until the pastry is puffed and golden, and the vegetables are cooked through, about 25 to 35 minutes. Transfer the pan to a wire rack to cool for at least 15 minutes before serving. Serve topped with microgreens, herbs or baby lettuces, and accompanied by lemon or lime wedges, for squeezing.
TARTE TATIN
Enjoy the sweet flavor of apples in this tarte tatin; the recipe is from "Martha Stewart's Baking Handbook."
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 9-inch tart
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees. Generously butter a 9-inch metal pie plate; set aside. Line a baking sheet with parchment paper, and set aside. On a lightly floured work surface, roll out the dough to a 9-inch round, about 1/4-inch thick. Place dough on the prepared baking sheet, and chill until firm, about 30 minutes.
- Meanwhile, in a small saucepan, mix together the sugar, 2 tablespoons cold water, and the lemon juice to form a thick syrup. Bring to a boil over high heat, swirling pan; cook until the mixture turns medium amber, about 3 minutes. Remove the pan from heat, and pour the mixture onto the bottom of the prepared pie plate. Immediately add the butter, distributing evenly.
- Arrange the apples, rounded sides down, around the bottom of the pan in a circular pattern, starting from the outside and working in, fitting them as close together as possible (the apples will be the top of the tart when served). Drape the chilled dough round over the apples to cover the mixture completely.
- Bake until golden, about 25 minutes. Meanwhile, line a rimmed baking sheet with a clean nonstick baking mat. Remove the tart from the oven, and immediately invert onto the mat, working quickly but carefully to avoid contact with the hot caramel. Using tongs, carefully lift the pie plate off of the tart. Transfer the sheet to a wire rack to cool. Serve warm with creme fraiche, if using.
ROOT VEGETABLE TATIN WITH CANDIED NUTS & BLUE CHEESE
Make this vegetable tatin with nuts and cheese as a Christmas showstopper. Perfect for a veggie family, it also makes a great Boxing Day buffet centrepiece
Provided by Katy Greenwood
Categories Buffet, Dinner, Main course, Vegetable
Time 1h15m
Number Of Ingredients 16
Steps:
- Heat oven to 200C/180C fan/gas 6. Roll out the pastry to just larger than a 30cm diameter ovenproof frying pan and use the pan as a template to cut out a round of pastry. Leave in the fridge, or a cool place while you prepare everything else.
- Bring a pan of water to the boil, add the carrots and parsnips and cook for 5 mins. Drain and set aside to dry off slightly. Heat the oil and 1 tbsp of the butter in your pan and cook the sliced shallots and grated parsnips for 1-2 mins over a medium-high heat until just starting to brown, then add a good splash of water to the pan, stir to scrape up any brown bits, turn the heat down slightly, cover and cook for 4-5 mins, stirring every so often. The parsnips should be tender. Add the herbs and garlic and cook for another minute, then tip into a bowl, scraping out as well as you can. Season a little and set aside.
- Add the sugar and vinegar to the pan and bring to the boil. Cook for a few minutes until syrupy, then stir in the remaining butter. Set aside to cool slightly, then arrange the vegetables in the pan, fanning them out. Top with the herby shallot and parsnip mixture, pushing it into any spaces there may be. Lay the pastry over the top of the vegetables and push in the edges a little. Place in the oven and bake for 30-35 mins until puffed and deep golden brown.
- While the tart bakes, put the nuts, sugar and butter in a small frying pan with a pinch of salt. Cook over a medium-high heat for about 5 mins, stirring, until the sugar has dissolved and coated the nuts. Add the rosemary for the last minute. Tip out onto a piece of baking parchment and leave to cool for a few minutes.
- Once the tart is baked, remove from the oven and carefully turn out onto a serving board. Scrape out any bits that are left in the tin and add back to the tart. Bash the nuts to break them up and scatter over, along with the crumbled cheese.
Nutrition Facts : Calories 700 calories, Fat 44 grams fat, SaturatedFat 19 grams saturated fat, Carbohydrate 60 grams carbohydrates, Sugar 29 grams sugar, Fiber 8 grams fiber, Protein 11 grams protein, Sodium 1.4 milligram of sodium
More about "vegetable tarte tatin recipes"
ROOT VEGETABLE TARTE TATIN RECIPE - GREAT BRITISH CHEFS
From greatbritishchefs.com
Servings 6Estimated Reading Time 3 minsCategory Main
MEDITERRANEAN VEGETABLE TARTE TATIN | LE CREUSET RECIPES
From lecreuset.co.za
Estimated Reading Time 1 min
ROOT VEGETABLE TARTE TATIN RECIPE | BON APPéTIT
From bonappetit.com
3.4/5 (61)Estimated Reading Time 3 minsServings 4
- 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 Tbsp. water in a small saucepan over medium-high 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.
VEGETABLE TARTE TATIN - COUNTRY RANGE
From countryrange.co.uk
VEGETABLE TARTE TATIN | RECIPE | FOOD NETWORK RECIPES ...
From pinterest.ca
VEGETABLE TARTE TATIN - BIGOVEN.COM
From bigoven.com
FAVORITE RECIPE IN 2020: ROOT VEGETABLE TARTE TATIN ON ...
From culinaryvegetableinstitute.com
VEGETABLE TARTE TATIN | RECIPE | VEGETABLE TART, FOOD ...
From pinterest.ca
ROOT VEGETABLE TARTE TATIN - BAKE FROM SCRATCH
From bakefromscratch.com
VEGETABLE TARTE TATIN RECIPE
From crecipe.com
ROOT VEGETABLE TARTE TATIN - BEYOND SWEET AND SAVORY
From beyondsweetandsavory.com
VEGETABLE TARTE TATIN RECIPE - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
VEGETABLE ‘TATIN’ RECIPE - BBC FOOD
From bbc.co.uk
EASY ROOT VEGETABLE TARTE TATIN (WITH PUFF PASTRY ...
From organicauthority.com
VEGETABLE TARTE TATIN – MEATLESS MONDAY | FN DISH - …
From foodnetwork.com
AUTUMN VEGETABLE TARTE TATIN | VEGETABLE TART, TARTE TATIN ...
From pinterest.com
ROASTED VEGETABLE TARTE TATIN - GLUTEN FREE CLUB
From glutenfreeclub.com
VEGETABLES TARTE TATIN | TASTY KITCHEN: A HAPPY RECIPE ...
From tastykitchen.com
TATIN DE LéGUMES (VEGETABLE TARTE TATIN) | EAT. LIVE ...
From eatlivetravelwrite.com
DONNA HAY’S GLAZED ROOT VEG TARTE TATIN | JAMIE OLIVER
From jamieoliver.com
VEGETABLE TARTE TATIN WITH FETA RECIPE | WOOLWORTHS
From woolworths.com.au
VEGETABLE 'TATIN' RECIPE - FOOD NEWS
From foodnewsnews.com
ROAST VEGETABLE UPSIDE DOWN TART - THE DUTCH FOODIE
From thedutchfoodie.com
VEGETABLE TART RECIPES | BBC GOOD FOOD
From bbcgoodfood.com
VEGETABLE TARTE TATIN RECIPE - FOOD NEWS
From foodnewsnews.com
VEGETABLE TART RECIPE WITH THREE CHEESE SAUCE
From olivemagazine.com
TARTE TATIN | RICARDO
From ricardocuisine.com
VEGETABLE TARTE TATIN AND SHAVED BRUSSELS SPROUTS SALAD ...
From twoofakindcooks.com
ROOT VEGETABLE TARTE TATIN RECIPE — FENNEC
From fennecandfriends.com
ROASTED VEGETABLE AND RICE TARTE TATIN RECIPE | KASHEWAR ...
From kashewar.com
VEGETABLE TARTE TATIN – RECIPES NETWORK
From recipenet.org
ROOT VEGETABLE, ROSEMARY AND WALNUT TARTE TATIN RECIPE
From telegraph.co.uk
ROOT VEGETABLE TARTE TATIN - WAVES IN THE KITCHEN
From wavesinthekitchen.com
ROOT VEGETABLE TARTE TATIN | RECIPE CART
From getrecipecart.com
RUSTIC VEGETABLE TARTE TATIN | PASOLIVO
From pasolivo.com
ROOT VEG TARTE TATIN RECIPE | WOOLWORTHS
From woolworths.com.au
CARAMELIZED ROOT VEGETABLE TARTE TATIN WITH FETA - DEL'S ...
From delscookingtwist.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love