Upside-down Caramelized Root Tart

Name: Upside-down Caramelized Root Tart
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 6
Cuisine: Global
Ingredients: 340 grams baby or baby-cut carrots (each 3 to 4 in. long and no thicker than 3/4 in.); 5 Tbsps cold butter, cut into chunks; 6 servings Sour cream or crème fraîche; 177 milliliters vegetable or fat-skimmed chicken broth; 266 milliliters About all-purpose flour; 12 cloves garlic (each 3/4 in. wide); 1 Tbsp olive oil; 6 servings Pepper; 227 grams cipollini onions (each 1 1/2 in. wide) or red or white boiling onions; 2 teaspoons each chopped fresh rosemary and sage leaves, or 1/2 teaspoon each dried rosemary and sage; 0 teaspoons About salt; 2 Tbsps solid vegetable shortening; 1 Tbsp sugar; 340 grams turnips; 2 Tbsps white or dark balsamic vinegar; 454 grams gold or red beets (or use some of both colors; see notes)

Upside-down Caramelized Root Tart requires about 45 minutes from start to finish. This recipe covers 18% of your daily requirements of vitamins and minerals. This recipe makes 6 servings with 368 calories, 7g of protein, and 19g of fat each. A mixture of sugar, fat-skimmed chicken broth, rosemary and sage leaves, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet.

Instructions

In a bowl, mix 1 cup flour and 1/4 teaspoon salt.

Ingredients you will need

All Purpose Flour

Salt

Equipment you will use

Bowl

Add 4 tablespoons of the butter and all the shortening. With a pastry blender or your fingers, cut or rub in butter and shortening until mixture forms pea-size pieces.

Ingredients you will need

Shortening

Butter

Dry Seasoning Rub

Equipment you will use

Blender

Sprinkle 2 tablespoons cold water over mixture and stir with a fork just until evenly moistened. With lightly floured hands, gently squeeze about 1/4 cup of the dough into a ball. If it won't hold together, crumble lump back into bowl and sprinkle with 1 more tablespoon water; stir again with a fork until evenly moistened.

Ingredients you will need

Dough

Water

Equipment you will use

Bowl

With lightly floured hands, gather all of the dough into a ball. Pat into a 6-inch disk, wrap in plastic, and chill until firm, 20 to 30 minutes.

Ingredients you will need

Dough

Wrap

Meanwhile, peel beets, carrots, turnips, and onions; trim off and discard tops and ends.

Ingredients you will need

Carrot

Turnip

Onion

Beet

Cut turnips and beets into about 1-inch chunks. Peel garlic, but keep cloves whole. You should have about 8 cups vegetables total; save any extra for other uses.

Ingredients you will need

Vegetable

Turnip

Clove

Garlic

Beet

In a 10- to 11-inch ovenproof frying pan (with 2- to 2 3/4-qt. capacity), melt remaining 1 tablespoon butter with oil over medium heat.

Ingredients you will need

Butter

Cooking Oil

Equipment you will use

Frying Pan

Add 1/2 cup broth, beets, carrots, turnips, onions, and garlic. Bring to a boil, then reduce heat, cover, and simmer, stirring occasionally, until vegetables are tender when pierced, 20 to 30 minutes. Uncover and add remaining 1/4 cup broth and the vinegar, chopped herbs, and sugar. Stirring often to prevent scorching, cook over high heat until most of the liquid is evaporated and pan juices are thick and syrupy, 3 to 5 minutes.

Ingredients you will need

Vegetable

Carrot

Turnip

Vinegar

Garlic

Onion

Beet

Broth

Herbs

Sugar

Equipment you will use

Frying Pan

Remove pan from heat and season vegetables to taste with salt and pepper. Set aside.

Ingredients you will need

Salt And Pepper

Vegetable

Equipment you will use

Frying Pan

On a board, overlap sheets of waxed paper to make a 16-inch square. Unwrap dough, dust with flour, and place on paper. Cover with more waxed paper. With short, gentle strokes, roll dough into an even 12-inch round.

Ingredients you will need

Dough

All Purpose Flour

Roll