No root veg goes unnoticed with a savoury take on the classic Tart Tatin. Served as a main dish with sides or as a side dish on a festive buffet, showcase your glazed root veg in all their glory when you prep ahead and serve in style later. Simple ingredients and simple steps with Schwartz make for big, bold flavour everyone will love.
Preheat oven to 200˚C, 400˚F, Gas Mark 6. Cut sweet potatoes, potatoes, carrots and parsnips into 3cm (1.5inch) chunks. Toss with olive oil and half the Sticky Glaze Root Vegetable Seasoning. Arrange on parchment paper-lined baking sheet. Bake for 30-35 minutes or until just tender-crisp and lightly golden. Cool completely.
Increase oven temperature to 220˚C, 425˚F, Gas Mark 7. Rub bottom of 25cm (10inch) ovenproof pan or flat-bottom skillet with butter. Sprinkle with brown sugar and remaining Sticky Glaze Root Vegetable Seasoning. Lay roasted veggies in pan so they fit snuggly. Sprinkle with Zaatar Seasoning. Lay pastry over vegetables, tucking in roughly around the edges. Prick pastry with fork all over.
Bake for 25-30 minutes or until pastry is golden brown and filling is bubbling. Let rest for 8-10 before inverting.
Carefully invert onto serving dish. If any of the veggies are stuck to the pan, arrange back on tart.
Tip: Use a mix of whatever root vegetables you have leftover, such as sweet potatoes, carrots, parsnips, potatoes, carrots, beetroot, swede or turnip. Serve with dollop of sour cream seasoned with a little more Zaatar Seasoning if desired.
|Per serving*||%RI** per serving*|
|Energy||2430 kJ/581 kcal|
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