Roots Tatin Three-Cheese Sauce Recipe
The Roots Tatin Three-Cheese Sauce is a rich and indulgent blend of three cheeses, creating a creamy, savory sauce perfect for drizzling over vegetables, pasta, or any dish that needs a cheesy upgrade. Its balanced flavors make it a versatile addition to your cooking repertoire.
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Calories: 500kcal
Servings: 8
Equipment
- Baking trays
- Knife
- Pan
- Pastry Brush
- Rolling Pin
- Small Bowl
Ingredients
- 3 large carrots about 500g peeled
- 2 sweet potatoes peeled about 500g
- 3 large parsnips about 500g peeled
- 3 small turnips peeled about 350g
- 2 tbsp olive oil
- 3 cloves garlic bashed
- 50 g butter
- 4 tbsp maple syrup
- a few sprigs rosemary
- 2 sheets ready-rolled puff pastry
- 1 egg beaten
THREE-CHEESE SAUCE
- 50 g soft cheese
- 50 g gruyère
- 50 g dolcelatte
- 100 ml double cream
- ground white pepper
Instructions
- Preheat the oven to 190°C (fan 170°C/gas 5). Cut vegetables into 1.5cm discs, toss with olive oil and garlic, and spread on a baking tray. Roast for 30-35 minutes until tender and slightly golden.
- Increase the oven temperature to 200°C (fan 180°C/gas 6).
- Melt butter and maple syrup in a pan, then pour into the bottom of a 26x36cm baking tray. Add rosemary and arrange the roasted vegetables in a single layer.
- Roll out pastry, join the pieces with egg, and drape over the vegetables. Trim, tuck in the sides, and make steam holes. Glaze with egg and bake for 30-35 minutes until golden and puffed.
- Let the tart cool for 5 minutes, then flip onto a board and cut into sections.
- For the cheese sauce, melt the ingredients in a pan, season with white pepper, and serve with the tart.
Nutrition
Calories: 500kcal | Carbohydrates: 45g | Protein: 7g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 70mg | Sodium: 300mg | Potassium: 800mg | Fiber: 8g | Sugar: 12g | Vitamin A: 1500IU | Vitamin C: 20mg | Calcium: 250mg | Iron: 2mg