Vegetable Tarte Tatin

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This is absolutely stellar! I'm a meat-aholic and this is still phenomenal with no meat in it! I actually substituted purple potatoes in mine and it was extra colorful. I agree with the earlier comments on the caramel. I tried stiring the first go around and not swirling...needless to say the sugar won round one. But with a gentle swirl, I won round two. This stuff is a great mix of savory and sweet, perfect for anytime of year, but a standout in fall/winter dinner parties!

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First I have to say that the flavor was super. I'll be doing this again.

Next time I think I'll use a pizza dough rather than the puff pastry. My puff pastry didn't 'puff' - so it added nothing.

I messed it up a bit while removing from pan. Next time I'll slip a knife around the edges where the caramel stuck a bit.

I also think it is better at room temp than hot out of the oven. The texture improves. [to me]

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Although this tatin takes time to prepare, it's worth it. Very different side then what's usually on the Christmas dinner table. Family loved it. The flavors are excellent. I couldn't get the caramel to spread evenly but realize that it's not a problem, it just kind of does it on it's own once you put it in the oven. Will definitely make again.

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This was my favorite from all of my holiday cooking. This is sure to impress any dinner party. In fact, it is pretty enough to place as your centerpiece. Serve it right on your cutting board covered in parchment paper and scatter it with a few more herbs for a rustic, beautiful focal point. I plan to use it for dinner parties and holiday gathering throughout the winter months.

Thank you Food Network Magazine for this amazing recipe! You never fail to deliver absolutely scrumptious recipes!

Visit my blog to read more about how I prepared this dish :

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This was amazing! I made it for Christmas Eve dinner and everyone liked it. The caramel is tricky, but swirling is definitely the way to go. Adding the vinegar caused a lot of splattering but it didn't seize up. We had it with Guy Fieri's ham recipe (Jimbo's hambo.
Also, it was a great pairing with Columbia Crest Merlot. Beautiful presentation so great for a special occasion!

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Absolutely delicious! Not only did it look fancy but it tasted really decadent too. I, personally, didn't find the recipe that difficult but, I wouldn't make this on an every day basis, just because I want to save it for special occasions. Still, it is a perfect fall/ winter recipe and a big hit with everyone I served it too.

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This dish was beautiful but a little tricky. First of all I couldn't find parsnips, even at publix so I doubled the yukon gold. The second problem was that I couldn't get the sugar to carmalize. Thank goodness I had a chef in training at my home. He said the temperature needed to be higher. He also said not to stir but to swirl. Unfortunatley this was after wasting 3 cups of sugar. Nevertheless, I thought it was something special and different. I don't think it was a big hit with others but I enjoyed it.

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This came out beautifully! The combination of sweet and savory with the flaky crust was great. I served it at a dinner party cut into small pieces as an appetizer and it was great. For the caramel, I would recommend cooking on med-high heat. Also don't stir the sugar, just swirl in the bottom of the pan. I lightly sprayed my 9x13" pan with canola oil and then worked fast to drizzle the caramel all over the bottom of the pan. It cooled fast so I ended up spreading it over the bottom of the pan with my fingers. I used the fresh herbs and followed the recipe. It was wonderful as-is.

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This was good but kind of complicated. I had never made caramel before. I kept the heat low because I didn't want the sugar to burn, but it didn't turn into caramel. I added the vinegar and turned up the heat and it came out fine. I lined my baking dish with parchment paper because I was afraid I'd never get it out of the dish. That worked well but the caramel dried so quickly it was hard to spread. It turned out fine because when it reheated in the oven it filled everything in. It was very sweet and very different tasting. I liked it because I like sweet and savory things, but if you are the kind of person who doesn't like things too sweet this is not for you.

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This sounded right up my alley, liked the ingredients. What a huge mess. Fist problem adding the vinegar to the hot carmel instantly crystalized the sugar. So I scarped that out & tied to salvage it by adding a bit of water & greasing my glass pan. No good, it just would not come out of the pan when inverted. It looked horrible & really stunk up the kitchen. Hope you have better luck.