Vegetable Tarte Tatin

Total Time:
1 hr 50 min
Prep:
40 min
Cook:
1 hr 10 min

Yield:
8 servings
Level:
Intermediate

Ingredients
  • j2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
  • 2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
  • 2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
  • 1 small onion, cut into 1/2-inch-thick rounds
  • 4 cloves garlic, halved
  • 3 tablespoons extra-virgin olive oil
  • Kosher salt and freshly ground pepper
  • 3/4 cup sugar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon small fresh sage leaves
  • 1 tablespoon fresh oregano leaves
  • 6 ounces mozzarella, grated (about 1 cup)
  • 1 8 .5-ounce sheet frozen puff pastry, thawed
  • All-purpose flour, for dusting
Directions

Preheat the oven to 400 degrees F. Toss both kinds of potatoes, the parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.

Meanwhile, mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook, swirling the pan, until amber, about 7 minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.

Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Scatter the onion and garlic over the roasted vegetables; sprinkle evenly with the mozzarella.

Roll out the puff pastry on a lightly floured surface into a 9-by-13-inch rectangle. Pierce the pastry all over with a fork, then lay it on top of the mozzarella, folding the edges under to fit, if necessary. Bake 20 minutes, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through, 15 to 20 more minutes.

Let the tart cool 10 minutes in the baking dish, then carefully invert it onto a cutting board. Replace any vegetables that stick to the dish, if necessary.

Photograph by Anna Williams


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    This recipe is featured in:

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