• Pasolivo Vegetable Tarte Tatin Recipe
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Rustic Vegetable Tarte Tatin

Rustic Vegetable Tarte Tatin

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COOKING LABEL
Medium
Prep Time
25-30 minutes
Serves
6-8 servings
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Full Product Description

Rustic Vegetable Tarte Tatin is a classic French recipe typically served as a main dish or appetizer. It's traditionally made with apples, but this version uses a savory crisp pastry and healthy root vegetables such as carrots, potatoes and yams. Pasolivo's Tuscan Blend Seasoning and Kosher Flake Sea Salt will help lock in those savory flavors, along with a touch of sweetness from our Tuscan Balsamic Vinegar and brown sugar. Once it's done baking, just flip it over, slice and serve to your guests immediately.

Ingredients
  • 4 tablespoons Pasolivo Tuscan Olive Oil, divided use
  • 1 cup carrots, cut into 1/4" rounds
  • 1 cup parsnips, cut into 1/4" rounds
  • 1 medium sweet potato or yam, peeled and cut into 1/4" rounds
  • 1 large Yukon potato, cut into 1/4"rounds
  • 2 tablespoons Pasolivo Tuscan Blend Seasoning, divided use
  • 1 1/2 teaspoons Pasolivo Kosher Flake Sea Salt, divided use
  • 2 cups diced red onion
  • 1 cup diced red pepper
  • 2 cloves garlic, minced
  • 1 1/2 tablespoons Pasolivo Tuscan Balsamic Vinegar
  • 1 1/2 tablespoons brown sugar
  • 1 1/2 cups seeded and diced tomatoes
  • 1 tablespoon chopped fresh parsley
  • 1/2 cup crumbled feta cheese, goat cheese, or vegan feta
  • 1 sheet regular or gluten free puff pastry, thawed to package directions
Preparation
  1. Preheat oven to 400°F.
  2. Put prepared carrots, parsnips, yams and potatoes in a bowl.
  3. Toss with 2 tablespoons Pasolivo Tuscan Olive Oil, 1 tablespoon Pasolivo Tuscan Blend Seasoning, and 1 teaspoon Pasolivo Kosher Flake Sea Salt.
  4. Place in a single layer on a parchment-lined baking sheet, and roast for 30-40 minutes, or until vegetables are tender.
  5. While the vegetables are roasting, warm 2 tablespoons Pasolivo Tuscan Olive Oil in a frying pan. Add onion, red pepper and 1/2 teaspoon Pasolivo Kosher Flake Sea Salt.
  6. Saute until onions are translucent. Add garlic, Pasolivo Tuscan Balsamic Vinegar and brown sugar. Cook 1-2 minutes. Add tomatoes, parsley and remaining 1 tablespoon Pasolivo Tuscan Blend Seasoning. Cook 2-3 minutes.
  7. Pour tomato mixture in the bottom of a 10 pie pan. Top with roasted vegetables. Layer large slices at the bottom and fill in with small slices. Vegetables can overlap. Then sprinkle with cheese. Top with puff pastry sheet (may need to roll it out with a rolling pin if the sheet doesn™t cover all edges). Cut large overhang if necessary. Then tuck or fold edges under to fit.
  8. Pierce the top with a fork 3 times. Bake at 400°F for 20 minutes, then reduce heat to 350°F and bake for 10-20 minutes, until pastry is cooked through.
  9. Let Tarte Tatin stand for 10 minutes in the baking dish. Then run a knife around the edges to loosen. Place large serving plate on top of pie pan and flip the tarte over. Stack vegetables on top as necessary. Slice and serve immediately.
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