What’s healthy, vegetarian, colorful, and full of wonderful earthy flavor? The answer is this Root Vegetable Tarte Tatin! Perfect as a main dish or a super side, root vegetables bring lots of nutrients to the table and they last a long time in your pantry. Can you “dig” it?

The beauty of this type of dish is that you can use whatever vegetables you like that are available fresh and local. See the Cook’s Note after the recipe for some ideas.

Root Vegetable Tarte Tatin

recipe by Inez Valk-Kempthorne at Epicurious


  • 1 medium yellow-fleshed 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
  • 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 Pie Dough
  • All-purpose flour (for surface)


  1. 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.
  2. Meanwhile, cook sugar and 2 tablespoons 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.
  3. 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.
  4. 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.
  5. 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.

*Cook’s Note: Any of the root vegetables can be substituted if you can’t find what’s listed here. Use any type of potato, add beets or radishes, substitute rutabaga or turnip for parsnips, or try celeriac or kohlrabi. Use yellow or white onions or leeks. Switch out any type of cheese for the goat cheese. I think I’d even consider adding some broccoli, cauliflower, or Brussels sprouts to the mix.

Don’t forget to check our recipe archive for more amazing root vegetable recipes.