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Roast roots tarte tatin with sage & onion butter

A tarte tatin of roasted veg in deep reds and golds, on a serving board

Roast roots tarte tatin with sage & onion butter

Name: Roast roots tarte tatin with sage & onion butter
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 4
Ingredients: 1-2 carrots (around 300g), sliced into rounds; 1 parsnip (around 225g), sliced into rounds; ½ swede (around 250g), halved lengthways then sliced; 150g brussels sprouts halved; 500g block puff pastry; 75g butter; 3 tbsp apple cider vinegar; 2 tbsp sugar; 1 red onion sliced; handful of sage leaves sliced

Samuel Goldsmith

Published: October 17, 2024 at 12:57 PM

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Serves 4

More effort

Prep: 30 mins

Cook: 1 hr

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Serve a vegetarian showstopper – though it looks special, it's easy to make. Golden roasted veg and green sage leaves give it the colours of Christmas

Egg-free

High-fibre

Nut-free

Vegetarian

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Ingredients

Nutrition

Units:

MetricUS

1-2 carrots

(around 300g), sliced into rounds
1 parsnip

(around 225g), sliced into rounds
½ swede

(around 250g), halved lengthways then sliced
150g brussels sprouts

halved
500g block puff pastry
75g butter
3 tbsp apple cider vinegar
2 tbsp sugar
1 red onion

sliced
handful of sage leaves

sliced

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Nutrition: per serving

kcal781
fat50g
saturates26g
carbs67g
sugars24g
fibre12g

high
protein10g
salt1.48g

low

Method

step 1

Put the carrots, parsnips and swede in a pan of salted water set over a medium heat and bring to the boil. Reduce the heat to a simmer and cook for 8 mins until starting to soften, then add the sprouts and cook for 3-5 mins more until the carrots and parsnips are tender. Drain and transfer to a bowl of iced water. Leave to cool for 5 mins, then drain and leave to dry on a clean tea towel.
step 2

Meanwhile, roll the pastry out to a ½cm thickness, then cut out a 30cm circle. (You can use a large frying pan as a template, if needed.) Set aside in the fridge to chill.
step 3

Heat the oven to 200C/180C fan/gas 6. Heat the butter, vinegar and sugar in a 26-28cm ovenproof frying pan over a medium-low heat and, once the butter is sizzling, cook the red onion with the sage for 8-10 mins until starting to soften and brown. Remove from the heat and add the cooked veg to the pan in a layer on top of the red onions.
step 4

Lay the chilled pastry circle on top of the veg, tucking it in around the edge to enclose the veg. Bake for 30-40 mins until the pastry is golden and puffed up. Carefully invert onto a plate, then cool slightly before serving warm.

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