Butternut Squash and Sweet Potato Tarte Tatin Recipe
Prep Time:
20 minutes
Cook Time:
45 minutes
Servings:
8 servings
Ingredients
  • 2 Japanese sweet potatoes
  • 2 orange sweet potatoes
  • 2 purple potatoes
  • 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
Directions
  1. Preheat the oven to 400 F.
  2. Peel the sweet potatoes, purple potatoes, and squash, then use a sharp knife or mandoline to slice them into thin rounds.
  3. In a small saucepan, combine the sherry vinegar, sugar, and thyme sprigs. Bring the mixture to a simmer over medium heat.
  4. Let simmer for about 5 minutes, or until the vinegar mixture has reduced and taken on a syrup-like consistency. Once done, remove the thyme sprigs and discard.
  5. Pour the caramel into a springform pan, ensuring it covers the bottom evenly.
  6. Carefully arrange the thinly sliced root vegetables over the caramel in the springform pan. (You can create a pattern or just layer them randomly, as long as you cover the entire surface with a ½ inch-thick layer. You may not use all the vegetable slices.)
  7. Season the vegetable layer with salt.
  8. Lightly dust a clean surface with all-purpose flour. Roll out the thawed puff pastry to ensure it's large enough to cover the top of the springform pan.
  9. Place the pan on top of the dough and trim around the edge to create a circle.
  10. Gently lay the puff pastry over the arranged vegetables, tucking in the edges to form a crust.
  11. Cover with aluminum foil and bake for 20 minutes.
  12. Remove the aluminum foil and continue to bake for another 20 minutes, or until the puff pastry is golden brown and the vegetables are tender.
  13. Remove the tarte from the oven and allow to cool for a few minutes before removing the outer ring of the springform pan.
  14. Carefully place a large serving plate over the top of the pan. Holding both the pan and the plate, invert the tarte onto the plate.
  15. Gently remove the base of the springform pan, revealing your caramelized root vegetable tarte tatin.
  16. Slice and serve right away.