Root vegetable tatin cut into slices

Root vegetable tatin with candied nuts & blue cheese

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(6 ratings)

Prep: 25 mins Cook: 50 mins - 55 mins


Serves 6

Make this vegetable tatin with nuts and cheese as a Christmas showstopper. Perfect for a veggie family, it also makes a great Boxing Day buffet centrepiece

Nutrition and extra info

  • Vegetarian

Nutrition: Per serving

  • kcal700
  • fat44g
  • saturates19g
  • carbs60g
  • sugars29g
  • fibre8g
  • protein11g
  • salt1.4g
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  • 500g block puff pastry
  • 3 slim carrots, about 12-13 cm long, halved lengthways



    The carrot, with its distinctive bright orange colour, is one of the most versatile root…

  • 3 slim parsnips about 12-13 cm long, halved lengthways plus 1 large parsnip, peeled and grated



    The fact that the parsnip is a member of the carrot family comes as no surprise – it looks…

  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 2 heaped tbsp slightly salted butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 5 banana shallots, 3 halved lengthways, 2 thinly sliced
  • small bunch sage, leaves picked and finely chopped



    Popular in both Italian and British cookery, sage has long, grey-green leaves with a slightly…

  • 4 rosemary sprigs, leaves picked and finely chopped
  • 2 garlic cloves, finely grated or crushed
  • 100g caster sugar
  • 125ml red wine vinegar
  • 100g blue cheese, crumbled (we used Cropwell Bishop)

For the candied nuts

  • 50g walnuts, roughly chopped
  • 25g caster sugar
  • 2 tsp butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 3 rosemary sprigs


  1. Heat oven to 200C/180C fan/gas 6. Roll out the pastry to just larger than a 30cm diameter ovenproof frying pan and use the pan as a template to cut out a round of pastry. Leave in the fridge, or a cool place while you prepare everything else.

  2. Bring a pan of water to the boil, add the carrots and parsnips and cook for 5 mins. Drain and set aside to dry off slightly. Heat the oil and 1 tbsp of the butter in your pan and cook the sliced shallots and grated parsnips for 1-2 mins over a medium-high heat until just starting to brown, then add a good splash of water to the pan, stir to scrape up any brown bits, turn the heat down slightly, cover and cook for 4-5 mins, stirring every so often. The parsnips should be tender. Add the herbs and garlic and cook for another minute, then tip into a bowl, scraping out as well as you can. Season a little and set aside.

  3. Add the sugar and vinegar to the pan and bring to the boil. Cook for a few minutes until syrupy, then stir in the remaining butter. Set aside to cool slightly, then arrange the vegetables in the pan, fanning them out. Top with the herby shallot and parsnip mixture, pushing it into any spaces there may be. Lay the pastry over the top of the vegetables and push in the edges a little. Place in the oven and bake for 30-35 mins until puffed and deep golden brown. 

  4. While the tart bakes, put the nuts, sugar and butter in a small frying pan with a pinch of salt. Cook over a medium-high heat for about 5 mins, stirring, until the sugar has dissolved and coated the nuts. Add the rosemary for the last minute. Tip out onto a piece of baking parchment and leave to cool for a few minutes.

  5. Once the tart is baked, remove from the oven and carefully turn out onto a serving board. Scrape out any bits that are left in the tin and add back to the tart. Bash the nuts to break them up and scatter over, along with the crumbled cheese.

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Comments, questions and tips

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15th Jan, 2020
This is delicious and I’ll definitely do it again! I used dried herbs instead of fresh and it worked really well. It’s quite sweet so a strong blue cheese works well.
23rd Aug, 2019
5* without a doubt!
23rd Aug, 2019
Absolutely delicious. I made it for the numerous Christmas parties we hosted and attended. Everyone loved it and it disappeared in a flash. Only made the candied walnuts the first time as I felt it was a little too sweet
20th Nov, 2018
This recipe is delicious! I used a mixture of carrots (no parsnips) and thyme instead of rosemary. Apart from that, I followed the recipe exactly and everybody loved it. Even my picky 2- and 5-year old girls did. Totally worth the effort and we will be making this for Christmas!
11th Dec, 2019
In step 3 it says boil the sugar and syrup and then add the remaining butter and leave to cool. But I don't see any instructions as to what to with it.
23rd Dec, 2019
Maybe a bit late, but if you read it again, you will see it says to put the sugar and vinegar in the pan, that you already used to cook the parsnips, garlic etc. in. After making the syrup, you put the vegetables back in the pan and cover with the puff.
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