Description
This Caramelized Root Vegetable Tarte Tatin with Feta is a delicious and elegant way to showcase winter vegetables. Featuring parsnips, carrots, and shallots caramelized with butter, sugar, and balsamic vinegar, then baked under a flaky puff pastry crust with crumbled feta and fresh thyme, this savory tart is perfect for a cozy dinner or impressive brunch.
Ingredients
Scale
Vegetables and Caramelization
- 3 medium parsnips, cut in half lengthwise
- 2 small carrots, cut in half lengthwise
- 4 shallots, halved
- ¼ cup (50g) unsalted butter
- 2 Tablespoons sugar
- 2 Tablespoons balsamic vinegar
- Salt and freshly ground pepper, to taste
Pastry and Topping
- 1 ready-rolled puff pastry (or butter pie crust)
- 3.5 ounces (100g) feta cheese, crumbled
- 1 Tablespoon fresh thyme, chopped (+ extra for serving)
Instructions
- Preheat and prepare the tart dish: Preheat your oven to 350°F (180°C). Generously grease a 12-inch (30 cm) tart dish with butter to prevent sticking and ensure easy release of the tart after baking.
- Caramelize the shallots: Melt the butter in a large sauté pan over medium-high heat. Add the halved shallots and gently stir-fry for about 5 minutes until they begin to brown lightly, turning them occasionally for even cooking.
- Add sugar and balsamic vinegar: Sprinkle the sugar over the shallots and pour in the balsamic vinegar. Continue cooking for another 5 minutes, moving and shaking the pan occasionally to prevent sticking. Season with salt and freshly ground pepper to taste, and allow the mixture to reduce to a syrupy consistency.
- Arrange vegetables in tart dish: Place the parsnip and carrot halves face down in the bottom of the prepared tart dish, arranging them in an attractive pattern as they will be the visible top after inverting the tart. Fill any remaining spaces with the caramelized shallots, then drizzle the balsamic reduction over all the vegetables.
- Add feta and thyme: Sprinkle the crumbled feta evenly over the vegetables and shallots. Next, scatter the chopped fresh thyme all over the filling to enhance flavors.
- Cover with pastry: Carefully lift the puff pastry over the filling and gently tuck down the edges inside the tart dish. Cut two small slits in the pastry to allow steam to escape during baking.
- Bake the tart: Place the tart in the preheated oven and bake for approximately 30 minutes, or until the pastry is puffed, golden brown, and cooked through.
- Invert and serve: Remove the tart from the oven and let it stand for 5 minutes to settle. Place a serving plate on top of the tart dish and carefully invert it to release the tart onto the plate, revealing the caramelized vegetables on top. Sprinkle additional fresh thyme and black pepper over the tart, then serve warm, ideally with a side of fresh lettuce.
Notes
- This tarte tatin is a wonderful way to transform simple root vegetables into an elegant dish full of sweet and savory flavors.
- You can substitute the puff pastry with a homemade butter pie crust if preferred.
- Make sure to arrange the vegetables face down in a pretty pattern, as this will be the visible top after flipping.
- Serve with a light salad to balance the richness of the tart.
- Leftovers can be refrigerated and gently reheated in the oven to retain crispness.
Nutrition
- Serving Size: 1 slice (1/6 of tart)
- Calories: 320 kcal
- Sugar: 7 g
- Sodium: 380 mg
- Fat: 20 g
- Saturated Fat: 9 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 24 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg
