Are you ever in the mood to try something new? This is exactly how I felt whilst trying to prepare a Christmas dinner menu. I love Christmas and Thanksgiving dinners, they are my absolute favorite. But honestly, I was tired of having the same thing every single year. I scoured the interwebs for recipes, and came across this vegetable tarte tatin from the Food Network’s webpage. The thought of turning vegetables into a tarte had never even crossed my mind before, but it looked pretty, and it had decent reviews. It was added to the list.
Let me just tell you, a lot of work went into making this. It wasn’t just a pop the vegetables and puff pastry into the oven and bam it was done. First, the vegetables had to be roasted, then the caramel had to be made, THEN, you can put everything in the oven. You probably noticed how I said caramel. Yep, this vegetable puff pastry dish is sweet, BUT it is also savory. I am quite proud of how it turned out, as it is really a beautiful piece. It was a little too sweet for my taste, though. I already have plans to turn this in to an Indian tarte tatin in the future, so I am looking forward to that. So, for those of you who like a baking adventure, have fun with this recipe! Perhaps, tweak it to suit your own tastes!
Ingredients and Instructions taken straight from Food Network.
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
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
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 1/4 teaspoon 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.