Vegetable Tarte Tatin
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.
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.
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 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.
Photograph by Anna Williams
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 SherryThe 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.