Upside-down pie with root vegetables and cheese sauce
Tarte Tatin doesn't have to be just sweet. This savory version of the upside-down root vegetable tart has all the goodies: a caramelized top layer and a crispy crust. And you can serve it as an appetizer or as a main course.
Ingredients · Servings For 8 people
- 3 pcs carrots
- 2 pcs sweet potatoes
- 3 pcs parsnips
- 3 pcs turnips
- 2 tbsp olive oil
- 3 cloves garlic
- 50g butter
- 4 tbsp maple syrup
- 3 sprigs rosemary
- 2 pcs puff pastry
- 1 egg
- 50 g cream cheese
- 50 g gruyere cheese
- 50 g blue cheese
- 100 ml whipping cream
Method · 1 h 25 min
- Preheat the oven to 190°C (fan 170°C). Cut all the vegetables into 1.5cm thick slices, season with salt and olive oil and spread in a single layer on a large baking tray with the garlic. Place in the oven and bake for 30-35 minutes, the vegetables should be soft and golden around the edges.
- Remove the baking sheet from the oven and increase the temperature to 200°C (fan 180°C). Heat the butter and maple syrup in a saucepan over a low heat and pour the mixture into the bottom of a 26 x 36 cm rectangular non-stick baking sheet, spreading it evenly over the entire surface. Sprinkle with rosemary and arrange the roasted vegetables in a single layer on the baking sheet, close together. Peel the garlic.
- Join the two pieces of dough together with a little egg into one large sheet. Press the dough onto the vegetables, fold the edges and cut off the excess pieces of dough. Cut a few mini slits in the dough with a knife to allow steam to escape. Brush with the remaining egg and place in the oven for 30–35 minutes and bake until golden brown.
- Let cool for 5 minutes then turn out onto a large cutting board.
- While the cake is cooling, prepare the sauce. Place the cheeses and cream in a saucepan and heat over low heat until the cheeses melt. Sprinkle with white pepper.
- Cut the pie into pieces and eat with warm sauce. Photo and recipe taken from Olive Magazine.
