This post may contain affiliate links for which I earn a small commission at no extra cost to you. For more info, check out my Disclosure Policy. Thank you for your support!
This Gluten Free Vegetable Tarte Tatin is the perfect savoury twist on a classic French dessert – and a great way to use up any leftovers from a Christmas Dinner or Sunday roast.
With caramelised roasted vegetables and golden, gluten free puff pastry, it looks impressive and helps combat food waste.
A traditional Tarte Tatin is actually a French dessert, but I’ve decided to make a savoury one instead using vegetables – still with a hint of caramelised sweetness.
Usually it is made by first caramelising fruit in a pan and then topping with puffed pastry.
The tart is baked in the oven then flipped out onto a serving board, so you get a gorgeous flaky crust a beautiful, syrupy fruit topping.
I wanted to take this idea and put a festive, savoury spin on it, making it a great way to use up any leftover veg from a Christmas Dinner.
Enter my Gluten Free Tarte Tatin with roasted vegetables. If you’re anything like me, there will be plenty of leftovers to choose from!
I married the sweetness of roasted carrots and parsnips with salty bursts of crispy pancetta, in a tangy honey and balsamic vinegar glaze.
Combined with red onions this makes a delicious tart which is great served hot or cold and perfect for a ‘picky tea’ on those in-between days.
The best it? It looks super gourmet and complicated but using my gluten free puff pastry recipe, it’s easy to make!
Gluten Free Tarte Tatin Ingredients
If you want to you can make this recipe with pre-made gluten free puff pastry but I 100% recommend making your own as it’s so much better.
For the pastry you’ll need to follow my gluten free puff pastry recipe but essentially all you need is gluten free plain flour, butter, xanthan gum and ice-cold water.
For the Vegetable Tarte Tatin filling you will need:
- Leftover Veg – I find this works best with roasted veg. My favourites for this recipe are carrots, parsnips, pumpkin and butternut squash. However you could use other vegetable such as potato, sweet potato, peppers, broccoli or sprouts if you like. Get creative with what you have and mix it up each time!
- Pancetta – This adds a lovely saltiness to balance the sweet flavours. You could also use bacon lardons – or omit this if you’re vegetarian. You could sprinkle some feta over the finished tart instead if you still want a salty punch, but meat-free.
- Honey – This caramelises to create the sweet glaze. You could use maple syrup as well or even brown sugar if you prefer.
- Balsamic Vinegar – Combined with the sugar this gives the veg a gorgeous colour and a lovely, sweet tang.
- Thyme – This is my favourite herb to pair with veg like carrots and parsnips, but you could also use rosemary if you like. I use fresh thyme but dried would work too.
Because the puff pastry relies on butter, this recipe is not dairy free, though it is egg free.
The best gluten free puff pastry
You can make gluten free cheese straws using pre-made gluten free puff pastry, such as JusRol, if you like.
But I would highly recommend taking the time to make your own gluten free puff pastry using my recipe – it puffs up SO much better than anything pre-made.
My easy recipe only uses a few ingredients and is so much easier than you might think. I’ve even got a handy recipe video to guide you:
It’s important to always make sure you keep your pastry as cold as possible otherwise the butter will melt and it won’t puff.
Always ensure you chill the pastry if it starts to become sticky – and work quickly when placing it on top of the hot pan.
You’ll want to then get the tarte straight into the hot oven so it can start working its magic and puffing it up nicely!
My Gluten Free Vegetable Tarte Tatin recipe
This recipe can use whatever leftover veg you have, but I particularly like it with carrots and parsnips.
It’s enough to serve four (or more as part of a buffet) – but you can make it go further with a bigger pan and more pastry.
If you make this recipe and love it, please do let me know by tagging me on my Instagram or using #theglutenfreeblogger. I love seeing your bakes!
And if you loved it, please do leave a review to let others know you loved it too! It would mean the world to me.
Gluten Free Vegetable Tarte Tatin
This beautiful puff pastry gluten free Tarte Tatin is a great way to use up leftover vegetables from a Sunday roast, Christmas Dinner or Thanksgiving. Beautifully caramelised root vegetables with pancetta, honey and balsamic vinegar with a puff pastry crust.
Ingredients
- 1 x batch gluten free puff pastry
- 2 red onions (cut into 8 wedges each)
- 65g diced pancetta
- 1 tbsp honey
- 1 tbsp balsamic vinegar
- 1 tbsp olive oil
- 400g leftover roasted vegetables (carrots, parsnips, pumpkin, squash)
- Sprigs fresh thyme (leaves)
Instructions
- Make the gluten free puff pastry and chill for at least an hour before making your Tarte Tatin.
- Preheat the oven to 200C / Fan 180C / Gas Mark 6. Pour a little olive oil into a 24cm ovenproof pan. Place on a medium heat and once hot, add the onion wedges. Fry for 5 minutes until softened.
- Add the pancetta and continue to fry for another 2-3 minutes until crispy.
- Pour in the honey and balsamic vinegar, stir and then add the roasted veg. Stir until everything is coated and glossy. Take off the heat and sprinkle over a little thyme, making sure the veg is in one, even layer.
- Take the pastry out of the fridge and roll it out into a square around 7-8mm thick, so that is just larger than the frying pan. Working quickly, lay it over the top of the pan and use a knife to trim the edges. Place the pan into the hot oven and bake for 30 minutes until golden on top.
- Once cooked, remove from the oven and rest for 5-10 minutes. Place a plate or board on top of the pan and flip, carefully removing the pan so the pastry is on the bottom and the gorgeous caramelised veg is on top.
- Sprinkle with extra thyme leaves and serve hot or cold.
Notes
For a vegetarian version, omit the pancetta and sprinkle the finished, upturned tart with feta. Any leftover Christmas cheeses work well though - including Stilton or chunks of Boursin.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 240Total Fat: 16gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 12mgSodium: 53mgCarbohydrates: 23gFiber: 3gSugar: 10gProtein: 4g
NEED SOME MORE GLUTEN FREE baking INSPIRATION?
Want to have a go at some of the other gluten free party food recipes on the blog?
Give some of these other gluten free recipes a try for your next buffet!
- Gluten free sausage rolls
- Gluten Free cheese straws
- Halloumi and Bacon Bites
- Gluten free vol-au-vents
I’ve also got my gluten free Christmas page with everything you need to enjoy a safe festive season.
There are plenty to choose from – here are a couple to get you going:
- My FULL gluten free Christmas guide
- Gluten free Mini Cheddars
- Gluten free lebkuchen
- Classic gluten free mince pies
If you do make this recipe please let me know! I’d love to see your photos using #theglutenfreeblogger, share them in my Facebook group or tag me on Instagram.
And if you have any recipe suggestions, please let me know in the comments what you’d like to see next!
LIKE THIS GLUTEN FREE VEGETABLE TARTE TATIN RECIPE?
Make sure you pin the recipe card below for later!
About the author
Sarah Howells is a UK gluten free blogger and author. She has been living with coeliac disease since 2002. Her debut recipe book, Delicious Gluten Free Meals, is out now in the UK and to pre-order in the US.
