Glazed Root Vegetable Tarte Tatin

Not too tricky
Not too tricky
Not too tricky
Not too tricky
1:05 h

Root veggies are the unsung heroes of festive plates, and this dish celebrates these beauties in all their glory! Sweet, sticky and packed full of flavour, we've taken inspiration from a classic Tarte Tatin and have caramelised root veggies to perfection with maple syrup, balsamic vinegar, and thyme - the perfect winter centrepiece! Our secret to achieving those perfectly prepared veggies is a sharp, high-quality knife and we've used the @wusthof Classic Series to peel, chop, and cut our veggies to make the perfect base. Find the full recipe below for this Christmas showstopper!

Start cooking ➞




For the Tarte Tatin

<item-todo-done>4 assorted seasonal root vegetables<item-todo-done><item-todo-done>1 sheet of plant-based puff pastry<item-todo-done><item-todo-done>3 tbsp plant-based butter<item-todo-done><item-todo-done>1 tbsp brown sugar<item-todo-done><item-todo-done> salt and pepper to taste<item-todo-done><item-todo-done>5 sprigs of thyme<item-todo-done><item-todo-done> olive oil<item-todo-done>

For the Glaze

<item-todo-done>1 clove of garlic<item-todo-done><item-todo-done>3 tbsp balsamic vinegar<item-todo-done><item-todo-done>1 ½ tbsp maple syrup<item-todo-done><item-todo-done>1 ½ tsp Dijon mustard<item-todo-done>

To Serve

<item-todo-done>2 sprigs of thyme<item-todo-done>

Before you start

Oven preheated to 180*C fan setting | Microplane or garlic crush | 22cm wide ovenproof frying pan

Prepare the root vegetables

  • Peel and slice the root vegetable into uniform rounds, about ½ inch thick
  • Place the sliced vegetables on a baking sheet, drizzle with olive oil and season with salt and pepper. Transfer to the oven and roast for 20-25 minutes, or until they start to become tender. Remove from the oven and set aside

Make the glaze

  • Grate the garlic with a microplane and put in a small saucepan with the balsamic vinegar, maple syrup and dijon mustard. Heat over a low heat, constantly stirring until the mixture thickens slightly, about 2 minutes. Remove from the heat and set aside

For the tarte tatin

  • In an ovenproof pan, melt the butter over medium heat. Add the brown sugar and stir until it starts to carmelise, taking care not to burn the butter
  • Arrange the roasted root vegetables snuggly in a single layer over the caramel. Pick the thyme leaves from the stalk and sprinkle over the vegetables
  • Drizzle the glaze over the vegetables, making sure that each vegetable round is coated, saving 1 tbsp for garnish
  • Carefully place the pastry sheet over the vegetables, tucking the edges around the sides. You may need to roll your pastry sheet so that it covers the pan
  • Transfer the pan to the oven and bake for 25-30 minutes, or until the pastry is golden brown and crispy. Remove from the oven and allow to stand for 5 minutes

Invert the tarte tatin

  • Run a knife around the edge of the tart, to separate the pastry from the pan. Lay a board or serving plate over the pan then carefully flip it over to tip out the tart so the pastry is on the bottom, and the carmelised vegetables are on top


  • Drizzle the tarte with the reserved glaze and thyme leaves before serving
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