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Roots tatin with three-cheese sauce
Published: November 26, 2018 at 12:30 PM
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Serves 8
Easy
Total time: 1 hr and 35 mins
+ resting
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Looking for an easy veggie main to serve guests over the festive season? Check out our impressive roots tatin with crispy puff pastry and creamy three-cheese sauce
Vegetarian
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Make these roots tatin with three-cheese sauce brunch or dinner, then check out our vegetarian christmas recipes.
Ingredients
Nutrition
-
3 large (about 500g) carrots
peeled
-
2 (about 500g) sweet potatoes
peeled
-
3 large (about 500g) parsnips
peeled
-
3 (about 350g) small turnips
peeled
-
2 tbsp olive oil
-
3 cloves garlic
bashed
-
50g butter
-
4 tbsp maple syrup
-
a few sprigs rosemary
-
2 sheets ready-rolled puff pastry
-
1 egg
beaten
THREE-CHEESE SAUCE
- 50g soft cheese
- 50g gruyère
- 50g dolcelatte
- 100ml double cream
- ground white pepper
Nutrition: per serving
- kcal706
- fat44.8g
- saturates22.1g
- carbs59.4g
- sugars20.3g
- fibre11.1g
- protein11.3g
- salt1.2g
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Method
-
step 1
Heat the oven to 190C/fan 170C/gas 5. Cut all the veg into 1.5cm-thick discs. Toss with the olive oil and garlic, and spread out on a large baking tray. Roast for 30-35 minutes or until just tender and starting to colour at the edges.
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step 2
Take the veg out of the oven and turn it up to 200C/fan 180C/gas 6.
-
step 3
Melt the butter and maple syrup together in a pan over a low heat, then pour into the bottom of a non-stick rectangular baking tray (approximately 26cm x 36cm) and spread to cover. Sprinkle over some rosemary then arrange the veg in a single layer.
-
step 4
Join the two pieces of pastry together to make one large sheet, sticking with a little egg. Drape the pastry over the veg, trimming and tucking in the sides (freeze the trimmings for later). Use a knife to make a few holes in the pastry for the steam to escape. Glaze again with egg then put in the oven for 30-35 minutes or until puffed and golden.
-
step 5
Leave to cool for 5 minutes then carefully flip onto a large board and cut into sections.
-
step 6
While the tart is cooling, make the cheese sauce. Put all the ingredients in a pan and heat gently until the cheese has melted. Season with white pepper and serve with the tart.
Discover our best veggie Christmas ideas here...
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