Caramelized Parsnip-Shallot Tarte Tatin
by Feli Chic'Cuisine
Parsnip tarte Tatin is a delicious and unique way to enjoy the sweet and earthy flavors of parsnips. This savory dish is a twist on the traditional French dessert, Tarte Tatin, which typically features caramelized apples baked on top of a buttery pastry crust. The Parsnip Tarte Tatin with herby, caramelized shallot and parsnip on top of a savory tartinade buttery, flaky puff pastry crust is a great way to showcase a seasonal vegetable and make it the star of your meal. The result looks fancy and tastes amazing, and is so easy to prepare.
To make parsnip tarte Tatin, thinly sliced parsnips and shallots are caramelized in a mixture of butter and brown sugar until they are tender and golden brown. The parsnips and shallots are then arranged in a single layer on a buttery puff pastry crust and baked in the oven until the pastry is golden brown and flaky.
Once the parsnip tarte Tatin is cooked and cooled, it is inverted onto a serving platter so that the parsnips are on top and the flaky crust is on the bottom. The dish can be garnished with fresh herbs, such as rosemary, thyme or parsley, and served warm.
Parsnip tarte Tatin is a seasonal vegetable dish that is perfect for fall and winter months when parsnips are in season. The sweet and nutty flavor of parsnips is complemented by the rich and buttery puff pastry crust, making this dish a unique and delicious addition to any meal. It can be served as a side dish or as a vegetarian main course, making it a versatile and flavorful option for any occasion.
What is a Tarte Tatin?
A Tarte Tatin is a classic tart from French cuisine, with caramelized fruits or vegetables based upside-down tart, which over time, chefs have dared to diversify its content, with an equally delicious result. For a Tarte Tatin, fruits or vegetables are cooked in caramelized sugar, then topped with pastry dough and baked.
According to the Grand Larousse Gastronomique, Tarte Tatin originated in the late 19th century (1800s). This delicious dessert was created by sisters Stephanie and Caroline Tatin, for their guests, in their restaurant in Lamotte-Beuvron, in the Val de Loire region, France.
The myth of TarteTatin
According with legend, the Tatin sisters would have discovered this dessert by accident, when one of them forgot to put the dough in an apple pie and added it when it was baking. There is another version of the legend that says Stéphanie Tatin overturned the tart after it was taken out of the oven. To make up for his mistake, he served the tart upside down.. This is indeed a legend. Based on the Grand Larousse Gastronomique, the Tatin sisters invented the Tarte Tatin, but not by accident or clumsiness, but rather from a perfect culinary experience.
A very old specialty - Solognote - made with apples or pears, has evolved into Tarte Tatin, which once existed for many years. After passing the recipe along from mother to daughter, the Tatin sisters popularized it in their hotel-restaurant.
Tips for a best Tarte Tatin
Keep the Marmite jar at room temperature so that it’s easy to spread on top of the puff pastry. Marmite is an ingredient that is used more often in Anglo-Saxon countries. If you can't find it, it can be omitted, or replaced with maple syrup or simply, grease the pastry sheet with melted butter or olive oil.
Chill the pastry before baking. I put mine in the freezer for 15 minutes. This step gives the butter a chance to re-solidify and melt slowly during baking and helps hold its shape.
The best pan for Tarte Tatin is the cast iron, enameled cast iron or a non-stick ovenproof frying pan.
If you don't have this type of pan, prepare the caramel and vegetables in another dish, then transfer everything to a springform pan with a removable base. Add the dough first, then the caramelized vegetables. After baking, transfer it easily to a plate, without turning it over.
How to prepare the Tart Tatin
Unroll the fridge-cold pastry and cut into a 22-24 cm rond. Spread the Marmite over the cold pastry, transfer it to a tray and put in the fridge to chill.
Peel and cut the parsnips lengthways. Peel and halve the shallots. Put the parsnip in a saucepan, cover with cold water, and simmer for 5 minutes, then drain.
In a 20-22cm ovenproof frying pan, add the sugar and stir into the butter, then add the shallots and parboiled parsnips. Let these colour for a minute or two.
Arrange the vegetables, putting the rosemary in any gaps. Lay the pastry Marmite-side down over the parsnips and tuck in the edges like a blanket. Bake for 25 minutes.
Rest for 5 minutes, then flip the tatin over into a lipped serving dish.
Prep. Time: 25 min
Bake Time: 25 min
Extra Time: 10 min
Serves: 4-6
Ingredients
1 sheet puff pastry, ready-rolled, fridge-cold
1½ tbsp Marmite (or dark maple syrup/olive oil)
500g parsnips
50g butter
2 tbsp (heaped) light brown sugar
3 small echalion shallots, peeled and halved
4 sprigs rosemary
Method
1. Unroll the pastry and cut into a 22-24 cm round (2cm bigger than your ovenproof frying pan's diameter). Spread the Marmite/maple syrup/olive oil over the cold pastry, transfer it to a tray and put in the fridge to chill.
2. Peel and halve or quart the parsnips lengthways. Put in a saucepan, cover with cold water, bring to the boil, simmer for 5 minutes, until tender, then drain.
3. Heat the oven to 200ºC (180ºC fan oven) gas mark 6.
4. In a 20-22 cm ovenproof frying pan set over a medium heat, add the sugar and stir into the butter to melt, then add the shallots and parboiled parsnips. Fry it over a medium to high heat for 2-3 minutes until slightly caramelized.
5. Remove from the heat and leave to cool for 5 minutes. Arrange the vegetables, with the cut sides of the shallots and the rounded sides of the parsnips facing down, putting the rosemary in any gaps. Lay the pastry Marmite/maple syrup/olive oil-side down over the parsnips, tucking the edges down the side of the pan.
6. Bake for 25 minutes, until golden. Leave to stand for 2-3 minutes, then slide a flat-bladed knife around the edge to loosen the pastry. Put a serving plate on top and turn out. Serve the Parsnip Tarte Tatin hot.
Enjoy!
In the depth of winter, I finally learned that there was in me an invincible summer. - Albert Camus
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