Vegetable Tarte Tatin

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This was Amazing. Reduce the water by half a tablespoon and replace with a teaspoon of Karo syrup -guaranteed success with the caramel. I also replaced one potato and one sweet potato with two purple potatoes and two carrots and I leave out the vinegar.

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The caramel never really formed so I went ahead with the tart as planned because I couldn't not serve guests. It turned out good, but heavier than I expected. Leftover were not good the next day.

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I made this for my mostly vegetarian family for Christmas, great recipe.
I used agave syrup and balsamic, and the glaze was delicious. For veggies, I used gold potato, yam, parsnip, rutabaga and leek. We all thought the cheese is really not needed, so next time I will leave it out. Might try goat or feta in another version. Lovely presentation.

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I made this as a main dish for my first ever vegetarian Christmas dinner. I did have trouble with the caramel. Luckily I had read a different Tatin recipe that said you could make the caramel up to 2 days in advance, so I didn't have to stress about it on the day of the big dinner. Even then, after 3 tries, I only reached something like a sugar syrup. No matter. It seemed to properly caramelize in the oven. The veggies came out beautifully, just like the picture. I also added purple sweet potatoes, which added some nice color. You don't really taste the cheese. I thought the sweetness of the caramel worked very well with the roasted veggies. One guest commented that it could almost be a dessert. There were no leftovers. I've actually got another in the oven right now. I'm trying less Yukon Gold, more parsnips, and I added carrots as well. Delish!

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With just one sweet potato and one parsnip, I still had enough veggies to make two tarts with this recipe. I made one on Christmas Eve and cut in half and brought to two friends houses. That was a "dry run" for the Christmas day tart, which came out even better. I added a bit of butter to the pasry sheets. Made this with maple syrup and balsamic since so many people had issues with the caramel. It was actually quite simple and a terrific presentation. Everyone loved it!! I was proud of myself :

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Nothing special for the amount of work involved. First of all, the recipe says to roast the onions and garlic with the other vegetables, but later it says to "...scatter the onions and garlic over the vegetables." Very confusing. Then there's the caramel. Sounds so simple: mix sugar with water and bring to a boil till amber color. Let me tell you, that is NOT what you do to make a caramel! The sugar totally crystallized the first time I did it, so I decided to search the internet for how to do it properly. It's not hard to do, but there is a certain technique involved and it can be dangerous (the sugar melts at an extremely high degree and can bubble up. After putting the whole thing together and inverting the casserole (which was easy to do, it looked nice, but the flavor was just okay. Couldn't really taste the cheese or pastry. The caramel really over powered the whole dish.

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Served it alongside a baked ham for the holidays- big hit! Next time I make it, i may opt to not use potatoes at all, but just sweet potatoes, parsnips and maybe butternut squash. The flavor of the potatoes seemed bland next to the richness of the other two. Also, I'm not much of a baker so I had to look up how to caramelize the sugar; the first time I tried it, I was convinced I messed something up, only to realize I hadn't cooked it long enough, and you can't stir the sugar as it heats up. Lesson learned! I will definitely make again.

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I tried this twice and it just didn't work. I couldn't create anything that even remotely resembled caramel using this recipe. It looks great and it was disappointing to ruin all those vegetables, but now I know. I think the water with the sugar might have been the problem but I'm not trying again.

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Made it, loved it. Everyone went back for seconds. I used a greater ratio of sweet and gold potatoes, and fewer parsnips. It felt like the right balance. I also went half sugar, half maple syrup for the sauce. I liked the sweetness of it, but then again I was serving it with a salty meat dish that balanced it. It popped right out of the baking dish when I inverted it onto my cutting board, and I served right from the cutting board. Beautiful, rustic, impressive presentation, and very tasty. I am toasting the (very few leftovers and cutting them into little bits to make a twist on a panzanella salad.

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OUr family's favorite vegetarian Thanksgiving main dish!