Root Vegetable Tarte Tatin
- 1 medium yukon gold potato, peeled, sliced into 1/2" rounds
- 1 medium sweet potato, peeled sliced into 1/2" rounds
- 2 medium carrots, peeled, sliced into 1/2" rounds
- 1 medium parsnip, peeled, sliced into 1/2" rounds
- 1 small red onion, sliced into 1/2" rounds
- 1/4 cup olive oil
- kosher salt and freshly ground pepper
- 1/3 cup sugar
- 1 tablespoon white wine vinegar
- 1 ½ teaspoons fresh rosemary, chopped
- 1 ½ teaspoons fresh sage, chopped
- 2 cloves garlic, halved
- 4 ounces fresh goat cheese
- 1 - 8 .5 ounce sheet frozen puff pastry, thawed
- all-purpose flour, for surface
Before class, place a rack in the lower third of the oven and preheat to 400°F. Toss potato, sweet potato, carrots, parsnip, and onion with and oil on a rimmed baking sheet. Season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30-35 minutes. Let cool.
To start your tarte, cook sugar and 2 tablespoons of water in a medium, oven proof saucepan over medium high heat, swirling the pan occasionally, until mixture is caramel-colored, 5-7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly scatter rosemary, sage, and garlic over top of the pan.
Preheat the oven to 400°F (if it's not already there from roasting the vegetables).
Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel in the pan, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rounds and crumble goat cheese over vegetables.
Roll out puff pastry on a lightly floured surface to a 12" round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake for about 20 minutes at 400°F, then reduce heat to 350° and bake until crust is golden brown, about 15-20 minutes.
Let tarte cool 5 minutes before inverting carefully onto a large plate, so the pastry is on the bottom. Cut and serve!