Meatless Monday: Parsnip and Apple Tarte Tatin

Put a savory spin on a classic tarte tatin with parsnip-apple tarte tatin for Meatless Monday.
By: Mallory Stuchin
Parsnip Tart

PARSNIP AND APPLE TARTE TATIN Vince Camillo Cooking Channel Parsnips, Onion, Olive Oil, Kosher Salt, Rosemary, Crisp Apples (such as Honeycrisp or Pink Lady), Unsalted Butter, Sugar, Apple Cider Vinegar, Parmesan, Allpurpose Flour, Puff Pastry, 8x12 inch Glass Baking Dish

Photo by: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.

Matt Armendariz, 2014, Television Food Network, G.P. All Rights Reserved.

Meatless Monday is a global movement, a way of lifeEating less meat has been proven to reduce the risk of disease, curb obesity and has important environmental impacts, too. Will you join us in giving up meat, just for one day a week?

The only thing that doesn't make sense about most tarts is that they're not served until the end of the meal. What about their flaky, buttery, wondrous crust would make people want to hold out until after the main course to enjoy such a treat? I have no idea. Fortunately, the occasional savory tart can step in as the table's centerpiece, like this parsnip and apple tarte tatin. As beautiful to behold as it is easy to execute, this stunning dish calls for roasting mellow parsnips and onions atop rosemary-flecked apples. Salty Parmesan cheese rounds out the dish, ensuring that no bite is too sweet or too savory. And if it seems odd to be eating a tarte for dinner, feel free to enjoy a big salad for dessert.


4 medium parsnips (about 1 pound), peeled, cut into planks 2 1/2 inches long by 1/2 inch thick

1 small onion, cut into 1/2-inch wedges
2 tablespoons olive oil
Kosher salt
1 tablespoon fresh rosemary leaves, chopped

2 firm, crisp apples, such as Honeycrisp or Pink Lady, peeled, quartered, cored and cut into 1/2-inch-thick wedges

1 tablespoon unsalted butter, melted
2/3 cup sugar
2 tablespoons apple cider vinegar
2 ounces Parmesan, grated (about 1/2 cup)
All-purpose flour, for dusting
1 sheet frozen puff pastry (half a 17.3-ounce package), thawed
Special equipment: an 8-by-12 glass baking dish

Position 2 oven racks in the center and upper third of the oven, and preheat to 425 degrees F.

Toss the parsnips, onions, oil and 1 teaspoon salt in a large bowl, spread them out in a single layer on a rimmed baking sheet, and bake on the upper rack, without moving the vegetables, until tender and browned on one side, about 30 minutes. Toss with the rosemary.

Meanwhile, toss the apple wedges, butter and 1/2 teaspoon salt in a medium bowl, and spread them out in a single layer on a second rimmed baking sheet and bake on the center rack, without moving the apples, until slightly softened and browned on the bottom, about 15 minutes. When the vegetables and apples are done, remove them from the oven and lower the heat to 400 degrees F.

While the vegetables and apples cook, sprinkle the sugar and a pinch of salt on the bottom of a large skillet. Cook, undisturbed, over medium heat until the sugar melts, 6 to 8 minutes, then swirl until it caramelizes and turns golden amber, about 4 minutes more. Remove from the heat, and carefully whisk in the vinegar to avoid spattering. If the caramel hardens, return it briefly to the heat, and stir to melt. Pour the caramel into an 8-by-12-inch glass baking dish, and spread with a heat-resistant spatula to coat the bottom.

Arrange the parsnips and apples (alternating) in the caramel, browned-side down. Nestle the onions into the gaps, and cover with an even layer of Parmesan.

Lightly dust a work surface with flour, then roll out the puff pastry to 8 by 12 inches. Poke the dough all over with a fork, then lay it on top of the Parmesan. If the dough doesn't quite fit, fold any overhang under the dough edges or stretch the dough slightly to the edges.

Bake the tart on the middle rack until the dough just starts to puff, 8 to 10 minutes; reduce the heat to 350 degrees F, and continue to bake until the dough is cooked through and golden brown, 20 to 25 minutes more, rotating the dish halfway through. Let cool for 5 minutes, then quickly but carefully (to avoid being burned by the dripping hot sugar) flip the baking dish well away from you onto a flat serving platter or cutting board. Serve warm or at room temperature.

Next Up

Meatless Monday: Stuffed Artichokes

Make meatless stuffed artichokes for an easy Thanksgiving side or vegetarian main.

Meatless Monday: Roasted Butternut Squash

You've probably been seeing a lot of recipes for butternut squash lately, and for good reason. It's rich, creamy and sweet, making it hard to believe that it's healthy-- good source of fiber, low in fat, high in antioxidant-rich vitamin C kind of healthy.

Meatless Monday: Vegetarian Thanksgiving Sides

The great news is that most side dishes are either meatless or can be made without meat very easily (and just as deliciously).

Meatless Monday: Autumn Rice Salad

Quick-cooking rice makes this Autumn Rice Salad a speedy weeknight dinner.

Beat the Wheat: Gluten-Free Cheesy Kale, Sausage and Rice Casserole

Casseroles = love, comfort, coziness, and simplicity. Having a good casserole in your hip pocket will make you the hit of your friends and neighbors!

Fall Fest: Cauliflower and Broccoli Macaroni and Cheese

Take your Dutch oven out from its seasonal hiatus to host a twist on Rachael Ray's Cauliflower Mac 'n' Cheese.

Fall Fest: Carrot Recipes to Covet

Turn carrots into soup, salad, dessert and even jam with these clever ideas.

Thanksgiving Side Dishes That'll Hold Up to Reheating

Get make-ahead Thanksgiving side dish recipes that will reheat well on Cooking Channel, including cranberry sauce, stuffing and more.


Kelsey's Essentials

7:30am | 6:30c

Unwrapped 2.0

8:30am | 7:30c

Unwrapped 2.0

9:30am | 8:30c

Good Eats

10am | 9c

Good Eats

10:30am | 9:30c

Good Eats

11am | 10c

Good Eats

11:30am | 10:30c

Taco Trip

12pm | 11c

Taco Trip

12:30pm | 11:30c

Man Fire Food

4:30pm | 3:30c

Man Fire Food

5:30pm | 4:30c

Man v. Food

6pm | 5c

Man v. Food

6:30pm | 5:30c

Man v. Food

7pm | 6c

Man v. Food

7:30pm | 6:30c
On Tonight
On Tonight

Man v. Food

8pm | 7c

Man v. Food

8:30pm | 7:30c

Man v. Food

9pm | 8c
10pm | 9c
11pm | 10c

Man v. Food

12am | 11c

Man v. Food

12:30am | 11:30c

Man v. Food

1am | 12c
2am | 1c
3am | 2c
What's Hot

The Best Thing I Ever Ate

Sundays 10|9c

So Much Pretty Food Here