Made this rustic vegetable tarte tatin this weekend with my friend, Michelle. It was actually quite fun to prepare and turned out absolutely beautiful. So beautiful, that I felt rather guilty cutting into it. The combination of colorful vegetables and caramel glaze, reminded me of a lovely sheet of stained glass. You can make this tarte with fruit too, which is what I’ll experiment with next time.
Vegetable Tarte Tatin
- 15-20 fingerling potatoes, cut into 1/2-inch-thick rounds
- 1 sweet potato, cut into 1/2-inch-thick rounds
- 2 carrots, cut into 1/2-inch-thick rounds
- 2 parsnips, cut into 1/2-inch-thick rounds
- 10 pearl onions, halved
- 4 garlic cloves, 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
- 1 cup shredded mozzarella cheese
- 1 sheet of frozen puff pastry, thawed (I used Pepperidge Farm’s Puff Pastry Sheets)
- Flour, for dusting
Preheat the oven to 400 degrees F. Toss the potatoes, parsnips, onion, garlic, olive oil, 1 teaspoon salt and 1/4teaspoon pepper in a bowl. Spread on a baking sheet and bake until tender, about 45 minutes. Let cool slightly.
Mix 2 tablespoons water and the sugar in a skillet and bring to a boil over medium heat. Cook until it turns a golden color, about 7 minutes (remember to stir frequently). Remove from the heat and stir in the vinegar and 1/4teaspoon of salt and 1/4 teaspoon of pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread evenly at the bottom. Sprinkle the sage and oregano on top (keep these herbs whole- it will give the tart a more, rustic look).
Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel. Sprinkle the onion and garlic over the roasted vegetables then sprinkle evenly with the mozzarella.
Roll out the puff pastry on a lightly floured surface. Try to keep the pastry the same size as the glass baking dish. If it’s slightly too big, just tuck the edges under to fit. Pierce the pastry all over with a fork, then lay it on top of the mozzarella. Bake 20 minutes at 400 degrees F, then reduce the oven temperature to 350 degrees F and continue baking until the dough is cooked through and turns a golden brown, 15 to 20 more minutes.
Let the tart cool 10-15 minutes in the baking dish, then carefully invert it onto a cutting board.