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Nutrition Facts
Serving Size 220 g
(Approx. 6 Servings)
Amount Per Serving
Calories 380 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 6 g 30%
Trans Fat 0.0 g
Cholesterol 10 mg 3%
Sodium 250 mg 10%
Total Carbohydrate 50 g 17%
Dietary Fiber 5 g 20%
Sugars 18 g
Protein 8 g
Vitamin A 40% Iron 10%
Vitamin C 30% Calcium 6%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.

Roasted Root Vegetable Tarte Tatin

Prep Time
45 minutes
Cook Time
45 minutes
Total Time
1 h 30 m
6  People


Recipe makes 6 Servings

2 Tbsp olive oil
1 sweet potato, peeled and sliced
1 baking potato, peeled and sliced
1 1/2 cup(s) parsnips, peeled and sliced
1 small red onions, sliced
1/3 cup(s) granulated sugar
2 Tbsp apple cider vinegar
1 Tbsp fresh thyme chopped
4 Oz goat cheese
1 refrigerated pie crust
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Drizzle peeled and sliced vegetables with olive oil, then roast veggies on a foiled sheet pan at 400˚F until fork tender (about 20 minutes).
Meanwhile, let puff pastry to thaw completely then roll out on a lightly floured surface.
Then cook sugar and 1/4 cup of water in a small saucepan over medium-high heat, swirling pan occasionally, until mixture is amber-colored, 5–7 minutes. Remove from heat and add vinegar, swirling pan to combine. Quickly pour caramel into a 9 inch diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel.
Sprinkle chopped thyme over caramel.
Align roasted veggies in the bottom of pie in a single layer on top of caramel and thyme. Use smaller pieces of parsnips to fill in any holes.
Next, scatter thinly sliced onion and goat cheese over vegetables. Season with salt and pepper to taste.
Drape rolled pie dough over vegetables, tucking edges into pan.
Using a knife poke several small holes in dough.
Bake tart for approximately 20 minutes or until crust looks dry, then reduce heat to 350˚F for additional 10 minutes.
Remove tart and let it cool for 5 minutes before inverting on to a serving platter.


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