Richly caramelized and beautifully rustic, Parsnip Tarte Tatin offers a surprising and delicious twist on the traditional French pastry. It’s a dish that feels both creative and deeply comforting — a beautiful reminder that the simplest ingredients often shine brightest.
By swapping sweet apples for tender, golden parsnips, you create a savory version that’s both elegant and satisfying — perfect for brunch, light lunches, or cozy dinners. If you enjoy rustic, vegetable-forward bakes, you might also love our Tomato Clafoutis, another French-inspired dish that’s light, flavorful, and wonderfully simple.
This simple, show-stopping tart proves that a little creativity and a handful of humble ingredients can produce something truly special. And if you’re looking for a fresh, colorful side to serve alongside, our Spinach Salad with Mango and Ham adds a bright, refreshing contrast.
Quick Recipe Snapshot
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes
- Servings: 6 slices
- Difficulty: Moderate
Ingredients You’ll Need
- 4 large parsnips, peeled and sliced lengthwise
- ¼ cup unsalted butter (57g)
- ⅓ cup brown sugar (67g)
- 1 tablespoon balsamic vinegar (15ml)
- 1 sheet puff pastry, thawed if frozen
- Fresh thyme leaves, for garnish (optional)
- Salt and pepper, to taste
How to Make a Parsnip Tarte Tatin
- Preheat the oven to 375°F (190°C).
- In a heavy, oven-safe skillet, melt the butter over medium heat. Add the brown sugar and balsamic vinegar, stirring to combine.
- Arrange the parsnip slices in a single layer over the caramel mixture.
- Cook gently for about 8–10 minutes, until slightly tender and starting to caramelize.
- Roll out the puff pastry slightly to fit over the skillet. Drape the pastry over the parsnips, tucking the edges down around them.
- Prick the pastry a few times with a fork to allow steam to escape.
- Transfer the skillet to the oven and bake for 30–35 minutes, until the pastry is puffed and golden.
- Let the tart cool for 5 minutes, then carefully invert onto a serving plate.
- Garnish with fresh thyme leaves if desired. Slice and serve warm.
Handy Tips for Success
- Cut parsnips evenly so they caramelize at the same rate.
- Use a non-stick or well-seasoned skillet for easy unmolding.
- Let the tart rest briefly after baking for easier flipping.
Fun Variations to Try
- Add crumbled goat cheese or blue cheese over the parsnips before adding the pastry.
- Mix parsnips with carrots or beets for a colorful vegetable Tatin.
- Sprinkle toasted walnuts on top for a nutty crunch.
Nutrition Information (Per Slice)
- Calories: 280 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 18g
- Saturated Fat: 9g
- Cholesterol: 25mg
- Sodium: 160mg
- Fiber: 3g
- Sugar: 10g
A Twist on a French Classic
The original tarte Tatin, a happy accident created by the Tatin sisters in 19th-century France, quickly became a beloved pastry around the world.
Traditionally made with apples, its upside-down technique inspired endless savory variations like this Parsnip Tarte Tatin.
Caramelized root vegetables bring a rustic, earthy sweetness that feels right at home on modern tables — bridging tradition with creative new flavors.
Best Ways to Serve Parsnip Tarte Tatin
Serve slices warm, accompanied by a crisp green salad or a drizzle of crème fraîche.
It’s perfect as a vegetarian main course, or as an elegant starter for a cozy autumn dinner.
FAQs About Parsnip Tarte Tatin
Can I make this ahead of time?
Yes — bake the tart, let it cool, and reheat gently in the oven before serving.
Can I use other vegetables?
Absolutely! Carrots, beets, or sweet potatoes all work beautifully.
Do I need a cast iron skillet?
It helps, but any heavy ovenproof pan will work — just make sure it’s well buttered!
Final Thoughts
A Parsnip Tarte Tatin brings rustic charm and unexpected sophistication to your table. Simple to prepare but stunning to serve, it’s a savory twist that might just outshine the classic.
