Vegetable Tarte Tatin
Traditional tarte Tatin is a sweet upside-down pastry made with fruit, butter and sugar. This recipe's savory take is a little out of the ordinary, but it's sure to be a hit at Christmas dinner.
|2||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|
|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 ounce||.5- sheet frozen puff pastry, thawed|
|all-purpose flour, for dusting|
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.