Description
This Caramelized Root Vegetable Tarte Tatin with Feta is a stunning, savory twist on the classic French dessert. Featuring parsnips, carrots, and shallots caramelized in butter and balsamic vinegar, all topped with tangy crumbled feta and fresh thyme, this dish offers a perfect balance of sweet, savory, and tangy flavors. Baked in a buttery puff pastry crust until golden and crisp, it makes a beautiful centerpiece for a winter meal or an elegant appetizer.
Ingredients
Scale
Vegetables and Filling
- 3 medium parsnips, cut in half lengthwise
- 2 small carrots, cut in half lengthwise
- 4 shallots, halved
- 2 Tablespoons sugar
- 2 Tablespoons balsamic vinegar
- 1 Tablespoon fresh thyme, chopped (+ extra for serving)
- Salt and freshly ground pepper
Dairy and Pastry
- ¼ cup (50g) unsalted butter
- 3.5 ounces (100g) feta cheese, crumbled
- 1 ready-rolled puff pastry (or butter pie crust)*
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (180°C) and generously grease a 12-inch (30 cm) tart dish with butter. Set the dish aside while you prepare the filling.
- Caramelize Shallots: In a large sauté pan over medium-high heat, melt the butter. Once melted, add the halved shallots and gently stir-fry for about 5 minutes, turning occasionally until they just begin to brown.
- Add Sugar and Balsamic Vinegar: Sprinkle in the sugar and pour in the balsamic vinegar. Continue cooking for another 5 minutes, shaking and stirring occasionally to prevent sticking, until the shallots are well caramelized. Season with salt and freshly ground pepper to taste.
- Arrange Vegetables: Carefully place the halved parsnips and carrots cut side down at the bottom of the prepared tart dish, arranging them into a visually appealing pattern. Fill any gaps with the caramelized shallots, then pour the balsamic reduction evenly over the vegetables.
- Add Feta and Thyme: Scatter the crumbled feta cheese evenly over the top of the vegetable mixture, and sprinkle the chopped fresh thyme all over.
- Cover with Pastry: Carefully lift the puff pastry over the filling, tucking the edges down into the tart dish sides to encase the vegetables. Cut two small slits into the pastry surface to allow steam to escape during baking.
- Bake the Tarte: Place the tart in the preheated oven and bake for about 30 minutes, or until the pastry is well risen and golden brown. Once baked, remove from the oven and allow it to stand for 5 minutes.
- Invert and Serve: Cover the dish with a large plate, invert the tart onto the plate, and then remove the tart dish. Sprinkle additional fresh thyme and freshly ground black pepper over the top as desired. Serve the tarte warm, ideally with a side of fresh lettuce or salad.
Notes
- This caramelized root vegetable tarte tatin with feta is a fantastic way to highlight seasonal winter vegetables in a creative and elegant dish.
- Using a ready-rolled puff pastry or butter pie crust saves time and adds a delicious buttery, flaky base.
- The balsamic vinegar and sugar create a lovely sweet tangy glaze that complements the earthy root vegetables perfectly.
- Feel free to substitute or add other root vegetables like turnips or sweet potatoes if desired.
- For a vegetarian option, ensure the feta cheese used is suitable for vegetarians.
Nutrition
- Serving Size: 1 slice (approximately 1/6 of tarte)
- Calories: 320 kcal
- Sugar: 8 g
- Sodium: 310 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 3 g
- Protein: 6 g
- Cholesterol: 40 mg
