Root Veg Tarte Tatin

Unable to load

14 Ingredients

Number of servings

1 1/2 sheet frozen puff pastry, just thawed
3 fresh bay leaves
2 parsnips, quartered, cored
8 eschalots, halved
2 small beetroot, quartered
1tablespoons red wine vinegar
125grams cracked pepper cheddar cheese, coarsely grated
2tablespoons olive oil
2 handful fresh sage
3/4 cup caster sugar
1 bunch baby carrots
300grams small orange sweet potatoes, sliced 2cm thick
1 pinch sea salt ground (to taste)
10 cloves garlic, halved (a head)

Method

Step 1 of 5

Preheat oven to 220°C. Line a baking tray with baking paper. Place potato, beetroot, parsnip, carrot, eschalot and garlic on prepared tray. Drizzle with oil and season with salt and pepper. Bake for 40 minutes or until golden and tender.

Step 2 of 5

Meanwhile, combine sugar and 1/4 cup water in a saucepan over low heat. Cook, stirring, for 5 minutes or until sugar has dissolved. Increase heat to high and bring to the boil. Boil, without stirring, for 5-7 minutes, or until mixture turns golden. Remove from heat. Stir in vinegar. Set aside for 2 minutes until bubbles subside.

Step 3 of 5

Pour caramel evenly over the base of a 36x24cm glass or ceramic baking dish. Scatter with bay and sage leaves. Set aside to cool.

Step 4 of 5

Squeeze garlic flesh from peel, discarding peel. Arrange roasted vegetables snugly in a single layer over caramel. Fill any small holes with garlic. Sprinkle cheese over vegetables. Lay pastry sheets over filling and join by pinching together. Fold edges under to fit. Bake for 25-30 minutes or until pastry is golden and crisp.

Step 5 of 5

Stand tart in dish for 5 minutes before carefully inverting onto a board. Replace any vegetables that stick to the dish, if necessary. Sprinkle with sea salt flakes to serve.