Parsnip and Rosemary Tarte Tatin

The savoury upside down tart tatin is showcasing golden parsnips on an onion compote base with flavours of rosemary, balsamic and honey/maple syrup. This is a perfect make ahead recipe and can be eaten hot or cold. 


  • No red onions? Use shallots or onions instead. 
  • No rosemary? Try with thyme instead. 
  • No parsnips? Use turnips or carrots instead. 

Prep time: 15 minutes

Cook time: 30 minutes

Total time: 45 minutes

Servings: 2


3 Parsnips

3 Red onions

1 tbsp Rosemary (chopped)

1 ready rolled puff pastry / Vegan puff pastry

1 tbsp Balsamic vinegar

1 tbsp Runny honey / Maple syrup

3 tbsp Unsalted butter / Vegan butter

Olive oil

1 tbsp Egg yolk / Plant based milk

Salt & pepper


  1. Preheat the oven to 180 C/160 fan/4 gas mark. Cut the parsnips right down the middle lengthwise, and place in an ovenproof medium frying pan, along with the butter.
  2. Cover the pan with a lid (or use a baking tray), and cook over medium heat for 5 minutes on each side, until caramelised and golden. Season with salt and pepper. Remove from the heat.
  3. Heat 2 tbsp olive into another pan, and add the red onions and rosemary. Cook over medium heat until tender, then deglaze with the balsamic vinegar, honey/maple syrup and 2 tbsp of water. Cook for 2-3 minutes, until sweet, a little sticky and deep in colour. Season with a pinch of both salt and pepper. 
  4. Top the parsnips with the red onions.
  5. Place the puff pastry over the top, tucking it in the edges. Brush with the egg yolk/plant based.
  6. Bake for about 25-30 minutes, until the pastry is golden and crisp on top.
  7. Serve the tarte tatin upside down, hot out of the oven or cold.
Oddbox image

How to store

Store in an airtight container, in the fridge for up to 3 days, or in the freezer for up to 1 month.


Serve the leftovers tarte tatin with crumbled feta/vegan feta and a side of salad.