Vegetable Tarte Tatin

Name: Vegetable Tarte Tatin
Prep time: 1 h 50 min
Cook time: 1 h 50 min
Total time: 1 h 50 min
Yield: 8
Cuisine: Global
Ingredients: 1 Tbsp fresh sage leaves; 4 cloves garlic, halved; 8 servings Kosher salt and freshly ground pepper; 237 milliliters ounces mozzarella, grated (about; 3 Tbsps extra-virgin olive oil; 1 small onion, cut into 1/2-inch-thick rounds; 1 Tbsp fresh oregano leaves; 2 mediums parsnips, peeled and cut into 1/2-inch-thick rounds; 8 ounce sheets 8 0.5-ounce sheet frozen puff pastry, thawed; 177 milliliters sugar; 2 mediums sweet potatoes, peeled and cut into 1/2-inch-thick rounds; 1 Tbsp white wine vinegar; 2 mediums Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds

Vegetable Tarte Tatin is a lacto ovo vegetarian recipe with 8 servings. One serving contains 436 calories, 8g of protein, and 20g of fat. This recipe covers 20% of your daily requirements of vitamins and minerals. Head to the store and pick up mozzarella, garlic, parsnips, and a few other things to make it today. It works well as a reasonably priced dessert. From preparation to the plate, this recipe takes roughly 1 hour and 50 minutes. Vegetable Tarte Tatin, Root Vegetable Tarte Tatin, and Root Vegetable Tarte Tatin are very similar to this recipe.

Instructions

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.

Ingredients you will need

Olive Oil

Parsnip

Potato

Garlic

Pepper

Onion

Salt

Equipment you will use

Bowl

Oven

Spread in a single layer on a baking sheet; bake until tender, about 45 minutes.

Ingredients you will need

Spread

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Sugar

Water

Equipment you will use

Frying Pan

Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper.

Ingredients you will need

Salt And Pepper

Vinegar

Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula.

Ingredients you will need

Caramel

Spread

Equipment you will use

Glass Baking Pan

Spatula

Sprinkle the sage and oregano on top.

Ingredients you will need

Oregano

Sage

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.

Ingredients you will need

Roast Potato

Mozzarella

Vegetable

Parsnip

Caramel

Garlic

Onion

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.

Ingredients you will need

Puff Pastry Sheets

Mozzarella

Roll

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.

Ingredients you will need

Dough

Equipment you will use

Oven

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.

Ingredients you will need

Vegetable

Equipment you will use

Cutting Board

Baking Pan

Photograph by Anna Williams

Equipment

Ingredients

Servings:

1Tbsp

fresh sage leaves 4cloves

garlic, halved 8servings

Kosher salt and freshly ground pepper 237milliliters

ounces mozzarella, grated (about 3Tbsps

extra-virgin olive oil 1small

onion, cut into 1/2-inch-thick rounds 1Tbsp

fresh oregano leaves 2mediums

parsnips, peeled and cut into 1/2-inch-thick rounds 8ounce sheets

8 0.5-ounce sheet frozen puff pastry, thawed 177milliliters

sugar 2mediums

sweet potatoes, peeled and cut into 1/2-inch-thick rounds 1Tbsp

white wine vinegar 2mediums

Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds

Recommended wine: Cream Sherry, Port, Moscato Dasti

Tarte Tatin on the menu? Try pairing with Cream Sherry, Port, and Moscato d'Asti. A common wine pairing rule is to make sure your wine is sweeter than your food. Delicate desserts go well with Moscato d'Asti, nutty desserts with cream sherry, and caramel or chocolate desserts pair well with port. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.