Vegetable Tarte Tatin

Vegetable Tarte Tatin

We had friends of ours from Roxbury for dinner Saturday night. Tim pulled out all the stops and made an amazing dinner. One of the side dishes was this great upside down vegetable tarte. It was delicious.

Ingredients:

2 medium Yukon gold potatoes, peeled and cut into 1/2 inch thin 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 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

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

2. 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 1/4 teaspoon each salt and pepper. Pour the caramel into a 9 x 13 inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.

3. 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.

4. Roll out the puff pastry on a lightly floured surface into a 9 x 13 inch rectangle. Pierce the pastry all over with a fork and 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 and continue baking until the dough is cooked through, 15 to 20 minutes.

5. 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.