2 medium Yukon Gold potatoes, peeled and cut into 1/2 inch thick rounds
2 meduim 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 T extra virgin olive oil
Kosher salt and coarsely ground pepper
3/4 cup sugar
1 T white wine vinegar
1 T small fresh sage leaves
1 T fresh oregano
1 cup mozzarella, grated,
1 sheet (8.5 ounces) frozen puff pastry, thawed
all purpose flour, for dusting.
Instructions
Preheat oven to 400. Toss both kinds of potatoes, the parsnips, the onion, the garlic, the olive oil, 1 teaspoon salt, and 1/4 teaspoon pepper in a large 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 by swirling the pan, until amber, about 7 minutes.
Remove from 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.
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 the mozzarella evenly over all.
Roll out the puff pastry on a lightly floured surface into a 9x13 inch rectangle. Pierce the pastry all over with a fork, then lay in on top of the mozzarella folding the edges under to fit, if necessary.
Bake 20 minutes, then reduce oven temperature to 350.
Continue baking until the dough is cooked through, about 15-20 more minutes.
Let the tart cool ten minutes in the baking dish. Then, carefully invert it onto a cutting board. Replace any vegetables that stuck to the dish, if necessary.
Originally Submitted
12/4/2010
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