Butternut Squash And Sweet Potato Tarte Tatin Recipe

A crusty puff pastry tops caramelized apples in butter and sugar in tarte tatin, a French upside-down pastry. This pastry is baked until golden brown and flipped before serving to reveal the tender, glazed apples. 

– 2 Japanese sweet potatoe – 2 orange sweet potatoe – 2 purple potatoe – 1 small butternut squash or 2 small honeynut squash – ½ cup sherry vinegar – ¼ cup granulated sugar – 4-5 sprigs fresh thyme – Salt, to taste – All-purpose flour, for dusting – 1 (8.5-ounce) sheet frozen puff pastry, thawed



Heat oven to 400 F. Peel and slice sweet potatoes, purple potatoes, and squash into thin rounds with a sharp knife or mandoline. 

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The mixture should simmer over medium heat. Simmer until the vinegar mixture reduces to syrup, about 5 minutes. 

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Thyme sprigs should be discarded afterward. Fill a springform pan with caramel, covering the bottom. 

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Salt the vegetable layer. Sprinkle all-purpose flour on a clean surface. Roll out the thawed puff pastry to cover the springform pan. 

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To make a circle, place the pan on the dough and trim around it. Gently place puff pastry over vegetables and tuck the edges to form a crust.

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Bake for 20 minutes under foil. Take off the foil and bake for 20 more minutes until the puff pastry is golden brown and the vegetables are tender. 

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The tarte should cool for a few minutes before removing the springform pan ring. Put a large serving plate on top of the pan carefully. 

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 Your caramelized root vegetable tarte tatin is revealed when the springform pan base is gently removed.

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Roasted Butternut Squash Sichuan Stir-Fry Recipe 

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