Caramelized Vegetable Tarte Tian

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Vegetable Tarte Tatin (serves 4-6… or 3 for my dad, my boyfriend and I… oops)
Adapted From: Food Network
Originally from February 2015 on my old blog
I’d consider this one of the most interesting, fun to make, and delicious dishes I’ve ever made. I don’t care what the occasion is– I highly recommend you try this one out, just for kicks. I mean, look how cool it looks! Basically this dish consists of a layer of flaky, buttery puff pastry dough, a thin layer of mozzarella cheese, and finally parsnips, sweet potatoes and yukon gold potatoes, 3 fantastic vegetables, baked in a sweet caramel. The result is just perfection. I ate about half of this entire thing along with a big plate of pasta; it’s just impossible to resist. Ingredients:

  • 1 medium Yukon gold potato, cut into ½-inch thick rounds
  • 1 medium sweet potato, (you can use yams or the real deal) cut into ½-inch thick rounds
  • 1 medium parsnip, cut into ½-inch thick rounds
  • 1 small onion, cut into ½-inch thick rounds
  • 4 cloves garlic, minced
  • 3 tablespoons extra virgin olive oil
  • ¾ cup sugar
  • 1 tablespoon white wine vinegar
  • 1 tablespoon fresh sage leaves, chopped
  • 1 tablespoon fresh oregano leaves
  • 6 ounces mozzarella, grated (about 1 cup)
  • 1 8.5 ounce sheet frozen puff pastry, thawed (I made my own puff pastry but of course that is totally optional. But, I found that I needed 12 ounces of puff pastry to fit the pastry over the dish, so you may need more than one sheet).
  • 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 ¼ teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly (What I found interesting is that I did not realize this entire step of roasting the vegetables beforehand existed when I was making the recipe; my eyes completely skipped over it I guess, and I ended up putting my vegetables into the oven only when the whole tart was assembled, with the caramel and with the puff pastry over top, and it came out absolutely perfect. I did not even know that a step was skipped until re reading this recipe just now. So, while you could say this first step is optional, as my tart came out perfect without it, I’d still suggest you do it, as the extra roasting can only add more flavor to the dish). 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 (or not glass… I used an ordinary dark pan and all went well) 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. Happy dining!!


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