Winter Vegetable Tarte Tatin
This beautiful tart is a savory twist on the classic dessert. Perfectly roasted winter vegetables are topped with a light caramel, goat cheese, herbs and a fluffy pastry. It’s the perfect way to excite ones appetite, but still leave room for the main course. Cut into bite size squares, this tart is the perfect accompaniment to a cocktail or glass of bubbly. It can be a delightful addition to your aperitivo or a lovely light lunch served with a salad.
Ingredients
- 2 Large Carrots peeled, sliced into ½” rounds
- 2 Large Parsnips peeled, sliced into ½” rounds
- 2 Medium Sweet Potatoes peeled, sliced into ½” rounds
- 2 Medium Yukon Gold Potatoes washed, sliced into ½” rounds
- 1 Medium Onion peeled, sliced into half moons.
- 2 T Olive Oil
- 1 tsp Salt
- 4-5 grinds Black Pepper
- ½ cup Granulated Sugar
- 1 T Apple Cider or Red Wine Vinegar
- 5 oz Goat Cheese crumbled
- 2 T Fresh Sage chopped
- 2 T Fresh Thyme Leaves
- 1 Sheet Puff Pastry defrosted
- Flour for Dusting
Instructions
- Pre-heat oven to 400° F.
- Place the carrots, parsnips, and potatoes into a large bowl and toss with olive oil, salt and pepper. Spread the vegetables onto a baking sheet (or two) in a single layer
- Toss the onion in the bowl with the residual oil and place on the baking sheet.
- Roast the vegetables for about 25-35 minutes, until slightly soft. Set aside.
- On your kitchen counter, roll out the puff pastry into a 9” x13” square. Place on a parchment-lined baking sheet and refrigerator until ready to use.
- Increase the oven temperature to 425° F. Set a 9” x 13” baking pan aside.
- Place a small saucepan over medium heat; add the sugar, and 2 tablespoons of water. Swirl the pan around until the mixture becomes a light caramel color; about 4-6 minutes.
- Remove from heat and immediately add the vinegar and a pinch of salt; stir until combined. Carmel will sputter and spatter, so be careful.
- Working quickly, pour into the 9” x 13” pan and spread the caramel all over the bottom of the pan.
- Place the roasted vegetables on top of the caramel in a snug decorative pattern, using smaller pieces to fill up any holes or spaces. You may have extra veggies, save for another use.
- Sprinkle the onions, goat cheese, sage and 1 tablespoon of the thyme on top of the vegetables.
- Remove the chilled dough from the refrigerator, fold the edges under and press the dough down on top of the vegetables. Prick the pastry all over with a fork.
- Place in 425˚ F oven and bake for 20 minutes, reduce the temperature to 375˚ F and bake an additional 20 minutes until golden brown. Do not open the door while baking.
- Remove from oven and cool for 10 minutes before carefully inverting the tart onto a serving dish or cutting board.
- Sprinkle the remaining tablespoon of thyme on top and let the tart sit another 5-10 minutes before cutting into squares and serving.
Notes
TIPS & TRICKS
– You can roast the vegetables a day or two in advance. – When you pour the caramel into the pan if it doesn’t spread out all the way to the edges, place the pan on the stove over low heat for a few second to remelt the sugar. Be careful the pan get very hot quickly!! – The tart can be prepared up to step #11 early in the day and left on the counter and then continue the recipe closer to serving. -The tart is best served warm to room temperature. – You could use any combination of the vegetables you like and could substitute goat cheese with blue cheese or feta cheese.
– You can roast the vegetables a day or two in advance. – When you pour the caramel into the pan if it doesn’t spread out all the way to the edges, place the pan on the stove over low heat for a few second to remelt the sugar. Be careful the pan get very hot quickly!! – The tart can be prepared up to step #11 early in the day and left on the counter and then continue the recipe closer to serving. -The tart is best served warm to room temperature. – You could use any combination of the vegetables you like and could substitute goat cheese with blue cheese or feta cheese.