Vegetable Tarte Tatin

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.

Instructions

1
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.
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Olive OilOlive Oil
ParsnipParsnip
PotatoPotato
GarlicGarlic
PepperPepper
OnionOnion
SaltSalt
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BowlBowl
OvenOven
2
Spread in a single layer on a baking sheet; bake until tender, about 45 minutes.
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SpreadSpread
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OvenOven
3
Let cool slightly.
4
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.
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WaterWater
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5
Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper.
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VinegarVinegar
6
Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula.
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CaramelCaramel
SpreadSpread
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Glass Baking PanGlass Baking Pan
SpatulaSpatula
7
Sprinkle the sage and oregano on top.
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OreganoOregano
SageSage
8
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.
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Roast PotatoRoast Potato
MozzarellaMozzarella
VegetableVegetable
ParsnipParsnip
CaramelCaramel
GarlicGarlic
OnionOnion
9
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.
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MozzarellaMozzarella
RollRoll
10
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.
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DoughDough
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11
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.
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VegetableVegetable
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Cutting BoardCutting Board
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12
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 Sherry
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.
DifficultyExpert
Ready In1 h, 50 m.
Servings8
Health Score32
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