Vegetable Tarte Tatin

Posted on Jan 6 2014 - 7:37am by Whitney

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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
Directions
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.

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9 Comments so far. Feel free to join this conversation.

  1. Rörschåch January 6, 2014 at 9:36 am - Reply

    That is really pretty. Nice work.

  2. www.mytastyadventures.com January 6, 2014 at 12:48 pm - Reply

    yeah I love trying new dishes :) maybe this will be my next :)

  3. aryana0821 January 6, 2014 at 3:48 pm - Reply

    so wonderful …I love it :)

  4. Shruti January 6, 2014 at 5:36 pm - Reply

    A new thing for me to try… Looks very tempting, n more, I can give it a shot as I’m core-vegetarian :)

  5. Joanne January 9, 2014 at 3:41 pm - Reply

    Looks divine – yet another of your recipes on my to-do list, lol! ;)

  6. laurasmess January 9, 2014 at 6:09 pm - Reply

    Yum! It’s ages since I’ve eaten a tarte tartin. Yours looks perfectly crispy and delicious… great attempt! I need to try the recipe xx

  7. kathryningrid January 17, 2014 at 3:15 pm - Reply

    Considering that the Yukon Golds, the sweet potatoes and the parsnips are all things that lend themselves perfectly to sweet dishes, I imagine you could go all-in with the original Tarte Tatin procedure and ingredients and just substitute for the apples with the veg and it’d be less odd than the sweet-savory combo here (and get something a little more like sweet potato pie). But I’d still be game to try the dual-personality version…. ;)

    • whitegirllovesindianfood January 17, 2014 at 6:38 pm - Reply

      Haha yeah, perhaps! It just looked really good on the Food Network’s page, so I had to try it!! Love that you called it dual-personality!

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