Root Vegetable Tatin with Candied Nuts & Blue Cheese Recipe

Preheat the oven to 400°F (200°C).

In a large bowl, toss the sliced root vegetables with olive oil, balsamic vinegar, honey, salt, and pepper.

Spread the coated vegetables evenly in a baking dish.

In a separate bowl, mix the mixed nuts with brown sugar and cinnamon.

Sprinkle the nut mixture evenly over the vegetables.

Cover the baking dish with foil and bake for 30 minutes.

Remove the foil and bake for an additional 15 minutes, or until the vegetables are tender and the nuts are caramelized.

While the vegetables are baking, roll out the puff pastry on a floured surface and cut it into a circle slightly larger than the baking dish.

Remove the baking dish from the oven and carefully place the puff pastry on top of the vegetables.

Return the dish to the oven and bake for another 15 minutes, or until the puff pastry is golden brown.

Remove the dish from the oven and let it cool for a few minutes.

Carefully flip the tart onto a serving plate, so the puff pastry is on the bottom.

Sprinkle the crumbled blue cheese on top of the tart.

Serve warm and enjoy!