Root Veg Tarte Tatin

Serves 8

Leftovers to makeovers. 


  • 350g small sweet potatoes
  • 2 small beetroot (quartered)
  • 3 parsnips (quartered)
  • 1 bunch baby carrots
  • 1 head garlic (halved)
  • 1 medium onion (quartered)
  • 2 tbsp. olive oil
  • ¾ cup caster sugar
  • ¼ cup water
  • 1 tbsp. red wine vinegar
  • 3 fresh sage leaves
  • 1 ½ teaspoon chopped fresh rosemary
  • 115g Goat cheese
  • 8 Filo pastry
  • Pinch salt & pepper

Cooking instructions

1. Preheat oven to 220C. Line baking tray with baking paper. Place beetroot, carrots, onion, parsnip, sweet potatoes and garlic on the tray. Drizzle with oil, pinch of salt and pepper and bake for 40 minutes or until golden. (tip: you can use your left over roasted root vegetables here)


2. Meanwhile, place the water and sugar in a saucepan over medium heat, cook, stir until sugar has dissolved. Increase the heat to high and cook until light caramel in colour. Remove from heat and add the vinegar, stir to combine.


3. Pour the caramel into a 37cm x 24cm baking tray, tilt and swirl the tray to ensure the caramel coats the entire tray. Scatter with sage leaves and rosemary.


4. Arrange the vegetables snugly in a single layer over caramel. Fill any small holes with garlic and sprinkle goat cheese over vegetables.


5. Place 6 filo pastry over the top of the vegetables. Tuck the edges under to fit and bake for 25-30 or until pastry is golden and crispy.


6. Leave tart in the tray for 5 minutes before carefully inverting onto a board.

Nutritional Information:

Energy: 1146kJ

Protein: 7g

Carbohydrates: 40g

Total fat: 8.5g

Saturated fat: 3g

Dietary fibre: 5g

Sodium: 191g

Root Veg Tarte Tatin

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