Root Vegetable Tarte Tatin

Ingredients

• Potato

  Flesh and skin, raw

  1 potato, large or 369g

• Sweet potato

  Raw, unprepared

  100g

• Carrots

  Raw

  2 medium or 122g

• Parsnips

  Raw

  1 parsnip or 100g

• Onions

  Raw

  1 small or 70g

• Olive oil

  Salad or cooking

  ¼ cup or 54g

• Red peppers

  Sweet, cooked, boiled, drained, without salt

  100g

• Sugar

  White, granulated sugar

  ⅓ cup or 67g

• White wine

  Alcoholic beverage, table

  ½ fl oz or 15g

• Rosemary

  Fresh

  1 ½ tsp or 1g

• Sage

  Spices, ground

  1 ½ tsp or 1g

• Goat cheese

  Soft type

  4 oz or 113g

• Pie crust

  Refrigerated, regular, baked

  100g

Directions

1. Place a rack in lower third of oven; preheat to 400. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30-35 minutes. Let cool. Meanwhile, cook sugar and 2 tablespoons water in a small saucepan over mediumhigh heat, swirling pan occasionally, until mixture is amber-colored, 5-7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9"-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top. Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables. Roll out dough on a lightly floured surface to a 12" round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 350 and bake until crust is golden brown, 15-20 minutes. Let tart cool 5 minutes before inverting carefully onto a large plate. Do ahead: Vegetables can be roasted 4 hours ahead. Keep at room temperature.
2. Place a rack in lower third of oven; preheat to 400. Toss potato, sweet potato, carrots, parsnip, and onion with oil on a rimmed baking sheet; season with salt and pepper and arrange vegetables in a single layer. Roast until golden around the edges and tender, 30-35 minutes. Let cool.
3. Meanwhile, cook sugar and 2 tablespoons water in a small saucepan over mediumhigh heat, swirling pan occasionally, until mixture is amber-colored, 5-7 minutes. Remove from heat and add vinegar and a pinch of salt, swirling pan to combine. Quickly pour caramel into a 9"-diameter pie pan; tilt and rotate pan to evenly coat bottom with caramel. Scatter rosemary and sage over top.
4. Arrange potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes. Scatter onion rings and crumble goat cheese over vegetables.
5. Roll out dough on a lightly floured surface to a 12" round. Drape over vegetables, tucking edges into pan. Prick dough all over with a fork. Bake until crust looks dry, about 20 minutes; reduce heat to 350 and bake until crust is golden brown, 15-20 minutes.
6. Let tart cool 5 minutes before inverting carefully onto a large plate.
7. Do ahead: Vegetables can be roasted 4 hours ahead. Keep at room temperature.
8. Recipe by: Inez Valk-Kempthorne (source: https://www.epicurious.com/recipes/food/views/root-vegetable-tarte-tatin-51263490)