Roots tatin with three-cheese sauce
- Preparation and cooking time
- Total time
- + resting
- Easy
- Serves 8
Skip to ingredients
- 3 large (about 500g) carrotspeeled
- 2 (about 500g) sweet potatoespeeled
- 3 large (about 500g) parsnipspeeled
- 3 (about 350g) small turnipspeeled
- 2 tbsp olive oil
- 3 cloves garlicbashed
- 50g butter
- 4 tbsp maple syrup
- a few sprigs rosemary
- 2 sheets ready-rolled puff pastry
- 1 eggbeaten
THREE-CHEESE SAUCE
- 50g soft cheese
- 50g gruyère
- 50g dolcelatte
- 100ml double cream
- ground white pepper
Nutrition:
- kcal706
- fat44.8g
- saturates22.1g
- carbs59.4g
- sugars20.3g
- fibre11.1g
- protein11.3g
- salt1.2g
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.
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.
