Inverted root vegetable tart


Chef Marc Guizol

Capital Hotel


• 2 lbs. Carrots, cut into one inch pieces

• 2 lbs. Parsnips, cut into one inch pieces

• 2 lbs. Black Apples, cut into one inch pieces

• 2 lbs. Onions, cut into one inch pieces

• 2 lbs. Fingerling Potatoes or Sweet Potatoes, cut into one inch pieces

• 2 oz. Fresh Thyme

• 2 Cloves Garlic, minced

• 1 oz. Butter

• ½ cup Olive Oil

• ½ cup Sugar

• Fresh Sage, finely chopped

• Fresh Parsley, finely chopped

• Salt & Black Pepper, to taste

• 1 sheet of Puff Pastry


Heat a large cast iron skillet over medium-high heat. Add the butter and sugar stirring until it reaches a golden color. Add the root vegetables, apple and garlic. Cook the vegetables until they develop a roasted-like appearance (approximately 5-10 minutes). Stir in the sage, parsley, salt and pepper. Remove from heat and cover the skillet with a sheet of puff pastry, carefully tucking in around the sides of the pan. Bake in a 350° oven for 35 minutes or until golden brown. Remove from the oven and allow it to set for about 5 minutes. Over a serving platter invert the skillet pouring the vegetable mixture to now top the puff pastry. Sprinkle with additional fresh herbs and a drizzle of olive oil, if desired. Enjoy!

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