Vegetable Tarte Tatin

Name: Vegetable Tarte Tatin
Cuisine: French
Ingredients: 2 medium Yukon gold potatoes, peeled and sliced 1/2-inch-thick rounds; 2 medium sweet potatoes, peeled and delve 1/2-inch-thick rounds; 2 medium parsnips, peeled and sliced 1/2-inch-thick rounds; 1 little onion, delve 1/2-inch-thick rounds; 4 cloves garlic, halved; 3 tablespoons extra-virgin oil; Kosher salt and freshly ground pepper; 3/4 cup sugar; 1 tablespoon wine vinegar; 1 tablespoon little fresh sage leaves; 1 tablespoon fresh oregano leaves; 6 ounces cheese, grated (about one cup); 1 8 .5-ounce sheet frozen puff pastry, thawed; All-purpose flour, for dusting

Cuisine:

French

Medium

Ingredients

2 medium Yukon gold potatoes, peeled and sliced 1/2-inch-thick rounds
2 medium sweet potatoes, peeled and delve 1/2-inch-thick rounds
2 medium parsnips, peeled and sliced 1/2-inch-thick rounds
1 little onion, delve 1/2-inch-thick rounds
4 cloves garlic, halved
3 tablespoons extra-virgin oil
Kosher salt and freshly ground pepper
3/4 cup sugar
1 tablespoon wine vinegar
1 tablespoon little fresh sage leaves
1 tablespoon fresh oregano leaves
6 ounces cheese, grated (about one cup)
1 8 .5-ounce sheet frozen puff pastry, thawed
All-purpose flour, for dusting

Directions

(Visited 83 times, 1 visits today)

Steps

1 Done	Heat the oven to four hundred degrees F. Toss each kinds of potatoes, the parsnips, onion, garlic, olive oil, one teaspoon salt and 1/4teaspoon pepper in a bowl. Spread in a single layer on a baking sheet; bake till tender, about forty five minutes. Let cool slightly.
2 Done	Meanwhile, add two tablespoons water and also the sugar in a cooking pan and bring to a boil medium heat. Cook, moving the pan, till amber, about seven minutes. Remove from the heat and stir in the vinegar and 1/4teaspoon every salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and unfold with a rubber spatula. Sprinkle the sage and oregano on top.
3 Done	Organize the roast potatoes and parsnips in a very single snug layer on top of the caramel. Scatter the onion and garlic over the roast vegetables; sprinkle equally with the cheese.
4 Done	Roll out the puff pastry on a gently floured surface into a 9-by-13-inch rectangle. Pierce the pastry everywhere with a fork, then lay it on top of the cheese, folding the sides under to fit, if necessary. Bake twenty minutes, then cut back the oven temperature to 350 degrees F and continue baking till the dough is baked through, fifteen to twenty more minutes.
5 Done	Let the tart cool ten minutes in the baking dish, and then carefully invert it onto a chopping board. Replace any vegetables that stick to the dish, if necessary.