Root Vegetable Tarte Tatin

Has anyone made this the day before? Wondering if it gets soggy or mushy overnight.

• Allenj

• Rhode Island

• 11/22/2023

This dish can slay other side dishes at the Thanksgiving table. Being savory and not sweet, it works better with Turkey mashed potatoes and stuffing. The caramel is a little bitter and adds depth to its flavor profile, I usually leave out the crust. It is too heavy for a carbo laden meal. Unless I am serving it only with a light salad.

• heatherverran

• SquawValley, CA

• 10/28/2020

I found this dish to be 2.5 forks, just shy of 3. It wasn't a disaster by any means - it both tasted good and looked nice but not as much as it should have. Pros: the instructions were accurate. Made it exactly as stated and found no issues with mushiness, quantities, cooking times, etc. Another pro was that this was an unusual dish and a bit of a showpiece for guests. Cons: lacked depth of flavor (used the 2 potatoes, carrots parsnips and one small turnip; goat cheese, etc); and the caramel didn't really create that great, semi-binding sheen (that you get with most tarte tatins) when deplated for dinner. Was it because the vegetables released too much liquid? I really don't know. So I was disappointed.

• jsbjk

• Winnetka, IL

• 12/10/2019

This is really good but a) it’s a bit small so I would make two or a larger dish. B) also, I used two layers of vegetables. One layer would be very little in the way of veggies. C). I also used regular and purple potatoes and yellow and orange carrots. Very pretty. D). Last, the caramel never darkened, even after 8 minutes. It worked nonetheless but I didn’t want to wait as it looked like it would crystallize.

• julietkatz

• Washington, DC

• 10/25/2019

So delicious... I would give this 5 stars if I could. Definitely good enough for guests. I added leeks because I had them and they were a great add. I also used pre-made crust which made this so so easy to make. Thanks for the recipe. Loved it.

• ajv1

• Boston, MA

• 12/10/2018

DELISH. I followed others' advice: store-bought pie dough to save time, lowering original roasting minutes to avoid mushiness, and I added a beet for color. Couldn't quite get the caramel to brown (I'm away from home so don't have my own "gear,") but it didn't matter, still gave a nice glaze. I'd personally slice veg a bit thinner next time (~1/4"?) and make sure I got two good layers; I like the coverage. Going to play with celery root next time, maybe a turnip! Great vegetarian dish that will definitely be a course for my New Year's Eve dinner menu. (Any advice on what to sub for the goat cheese that will still keep it creamy for my vegan pals?)

• annieedgerton7194

• New York, NY

• 12/3/2018

Delicious, great eye-appeal and easy to make. I made it as a brunch dish and followed the recipe except that I did not use potatoes. I used sweet potato, purple carrots, parsnips and the red onion. I had fig goat cheese so I used that instead of regular goat cheese and I used a premade crust. Next time I may try cutting the carrots lengthwise instead of into rounds and fit them in between the other veggie rounds to form spokes -I think it will be more proportional to the other vegetable cuts and be visually more interesting on the plate. I may also roast initially at a higher temperature for a shorter period of time to get the browning on the veggies and leaving them a little al dente so when they go in the oven for the second time they will not overcook. Will definitely make it again - and often!

• linnie_trenholm

• Warren, Maine

• 9/23/2018

Very good recipe, but would leave out the crust next time. It seemed redundant. I also had extra veggies, but just layered them.

• jerirecipes

• South Carolina

• 1/2/2017

I am an outlier on this for sure. I had way too many veggies to lay out in a single layer in a 9" pie plate and I didnt even use the white potato. Not sure why this did not seem to happen to other posters. Also, thought the cooking time was too long. Recipe calls to roast veggies for 30 min at 400 until veggies are tender, then bake it an additional 35 - 40 min AFTER veggies are already tender! That just made veggies mushy. I might try this recipe again but would cut way back on roasting time.

• mainers

• Maine

• 11/22/2016

AMAZING! I did a test run tonight because I want to make it for Thanksgiving as the vegetarian main dish. Instead of the potatoes, I used beets and butternut squash ( I know, it ruins the root vegetable thing but since sweet potatoes and mashed potatoes are already being served, I wanted to add something different). Besides that swap, I followed the recipe to a tee and ended up eating half the tarte myself! Soooo good. I kept the beats separate during roasting to minimize the bleed, but once it was finished, it was a beautiful ruby anyway and the beets stood out as dark purple. Would be great for Christmas! I can't overstate how good this was.

• jleehoffman

• Maryland

• 11/13/2016

This was really fun. I followed the recipe except I used a store crust to make it easy. As I was putting it together I was thinking, this just isn't going to be that exciting, but it was great. The tangy goat cheese with the caramel glaze is awesome. The various root vegetables make for different textures, the sweet potatoes almost creamy and the parsnip and carrots firmer. Served with a green salad, a great weekday dinner and leftovers were good the next day. I will definitely be making again.

• laholladay

• Howell, MI

• 3/1/2016

I made this because I had parsnips, sweet potato and refrigerated pie crust on hand. It was delicious! Changes I made due to items on hand were: no white potatoes, white onion instead of red, habanero jack instead of goat cheese, dried rosemary, refrigerated pie crust. My husband and I both loved it. My sweet potato was BIG. Next time I'll try less sweet potato and more parsnips (probably 2).

• MLD

• Denver, CO

• 2/22/2016

Made this for Xmas day and I think there may be an easier way to do it. Overall the flavor of the veggies was good, but the butter crust was tasteless and mine was like cardboard (my skill set is weak on crust anyway). And making it added a huge amount of time when, for the flavor, a store-bought frozen crust would have been just as good. So, if I make it again, I may: 1. keep the sweet potato,ditch the white potato, keep the parsnips and carrots. 2. make the caramel in my pyrex pie pan instead of in a separate saucepan, on my glass top stove. 3. forget the crust and maybe a) go crustless and hope it can be flipped and stay together; b) try a seasoned cornbread with sage and rosemary; or c) maybe do a shepard's pie top with garlic mashed potato and again hope the flipping works without a crust to hold everything together.

• jbscanlan

• north of vancouver BC

• 12/26/2015

Amazing! It is requested at my Thanksgiving dinner every year!

• mwbookkeeper

• Chicago,IL

• 9/19/2015

Spectacular!!!!!!!! One of the best recipes I have tried from epicurious. I used a large sweet potato and a fairly large baking potato, so probably had more potato that I needed. Made no difference...just more to love!! This is totally company worthy, so I will be sharing this at my next dinner with friends.

• phoov

• NC

• 3/24/2015