Vegetable Tarte Tatin

Leave it to the French to make pies this easy & delicious! Sure, just melt some sugar & brown butter, stack up some fruit & throw puff pastry over it, call it a day! Sign. Me. Up.

Except for the fact that apart from the fruit, I don’t eat any of that stuff.

That’s not stopping me from joining in on the colorful glazed pie fun.

This sweet & savory pie is perfect for Sunday Brunch, it screams of arugula & poached eggs…. or is that just me?

Layers of root vegetables give this pie lovely consistency & structural integrity, especially since we’re skipping out on the puff pastry entirely.
Here’s why… adding a paleo-fied pie crust to this bad boy would take it from level 5 to 10 in the time consuming department. Don’t fret. I’ll link my apple pie recipe here, so you can add a paleo crust if ya want you go all traditional with it… or you just don’t eat bacon, or meat.. I got you!

Serves 6

Vegetable Tarte Tatin

40 minPrep Time

25 minCook Time

1 hr, 5 Total Time

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  • 2 sheet pans
  • 1 large skillet, preferably cast iron (or 8x8 glass casserole dish)
  • 1 garnet sweet potato
  • 1 Japanese sweet potato (boniato or yama)
  • 1 Okinawa sweet potato
  • 4 radishes
  • 4 carrots, pick the thinest, smallest ones you got
  • 2 Vidalia onions
  • 4 cloves garlic
  • 2 sprigs rosemary
  • 3 tbsp coconut oil, more for sheet pan
  • 1 tbsp distilled vinegar
  • 2 tbsp honey (or maple syrup, sub coconut aminos for Whole30)
  • 2 tsp salt
  • 6-8 slices of thick cut bacon


  • Pre-heat oven to 350F
  • Peel all your potatoes. Slice them in 1/4 inch thick slices. Slice radishes too. Not carrots!
  • Arrange all your sliced veggies & carrots on a sheet pan lightly coated with cooking fat.
  • Roast for 30 minutes. Remove from oven. Keep close to stove.
  • In the meantime, peel & slice onion, mince garlic.
  • Heat oil in skillet on medium, add onions & garlic, saute stirring often for 8 minutes or so, until tender and aromatic.
  • Watch out for the cast iron, it gets really hot & you don't want your onions to burn or they will become bitter.
  • When tender, remove onion from skillet & set aside.
  • Wipe down skillet with a clean paper towel.
  • When vegetables are done:
  • In the same skillet on high heat: add in 1 tbsp coconut oil, vinegar & honey, stir, bring to a rapid boil.
  • Remove from heat, stirring.
  • Spread honey glaze evenly around skillet.
  • Mince a little rosemary & sprinkle it evenly on glaze.
  • Then pick one large sweet potato round and place it in the center, arrange your carrots like sun rays coming from your potato round.
  • Continue to arrange vegetables in a decorative pattern.
  • Sprinkle a little salt & minced rosemary on each layer as you finish it.
  • Start with the small radish rounds, next I scallop the potatoes by size and color.
  • After one layer of sweet potatoes I added the onion & garlic & then continued filling in the rest of the pie with scalloped potatoes.
  • To make the "crust" grab your bacon slices, arrange them on the pie, lengthwise, tucking in the ends.
  • Crowd the bacon, it should overlap a bit. Remember it will shrink when it cooks.
  • Place the skillet in the oven. Roast for 25-30 minutes until bacon is well done & crispy.
  • You can serve it as it, or flip it over on to a serving platter or cutting board in one swift motion, I recommend flipping it! That way you show off all the pretty veggies.



In the

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2 Thoughts to “Vegetable Tarte Tatin”

  1. Sue Crawford
    I'm trying to make sense of this. Do you flip it over once it's cooked and before you serve it? It looks like it, but that's not part of the instructions.
    1. Hi Sue! Yes, you flip it over to serve it. Thank for bringing that to my attention :)

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