Root Vegetable Tarte Tatin
Serves: 3
Irma Bergnaum
1 January 1970
Based on User reviews:
53
Spice
48
Sweetness
53
Sourness
44
mins
Prep time (avg)
6.8
Difficulty
Ingredients:
1 cup
Olive Oil1 cup
Sugar1 tbsp
White Wine Vinegar1.5 tsps
Rosemary (chopped fresh)1.5 tsps
Sage (chopped fresh)110 g
Goat Cheese (fresh)Directions:
1
Place a rack in lower third of oven; preheat to 400°
2
Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer
3
Roast until golden around the edges and tender, 30-35 minutes
4
Let cool
5
Meanwhile, cook sugar and 2 tablespoons water in a small saucepan over mediumhigh heat, swirling pan occasionally, until mixture is amber-colored, 5-7 minutes
6
Remove from heat and add vinegar and a pinch of salt, swirling pan to combine
7
Quickly pour caramel into a 9"-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel
8
Scatter rosemary and sage over top
9
Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes
10
Scatter onion rings and crumble goat cheese over vegetables
11
Roll out dough on a lightly floured surface to a 12" round
12
Drape over vegetables, tucking edges into pan
13
Prick dough all over with a fork
14
Bake until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15-20 minutes
15
Let tart cool 5 minutes before inverting carefully onto a large plate
16
Do ahead: Vegetables can be roasted 4 hours ahead
17
Keep at room temperature
18
Place a rack in lower third of oven; preheat to 400°
19
Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer
20
Roast until golden around the edges and tender, 30-35 minutes
21
Let cool
22
Meanwhile, cook sugar and 2 tablespoons water in a small saucepan over mediumhigh heat, swirling pan occasionally, until mixture is amber-colored, 5-7 minutes
23
Remove from heat and add vinegar and a pinch of salt, swirling pan to combine
24
Quickly pour caramel into a 9"-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel
25
Scatter rosemary and sage over top
26
Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes
27
Scatter onion rings and crumble goat cheese over vegetables
28
Roll out dough on a lightly floured surface to a 12" round
29
Drape over vegetables, tucking edges into pan
30
Prick dough all over with a fork
31
Bake until crust looks dry, about 20 minutes; reduce heat to 350° and bake until crust is golden brown, 15-20 minutes
32
Let tart cool 5 minutes before inverting carefully onto a large plate
33
Do ahead: Vegetables can be roasted 4 hours ahead
34
Keep at room temperature