Root Vegetable Tarte Tatin

Ingredients for Root Vegetable Tarte Tatin

• 1 medium Yukon Gold potato, peeled, sliced into 1/2" rounds

• 1 medium sweet potato, peeled sliced into 1/2" rounds

• 2 medium carrots, peeled, sliced into 1/2" rounds

• 1 medium parsnip, peeled, sliced into 1/2" rounds

• 1 small red onion, sliced into 1/2" rounds

• 60ml olive oil

• Kosher salt, freshly ground pepper

• 80ml sugar

• 1 tablespoon white wine vinegar

• 1 1/2 teaspoons chopped fresh rosemary

• 1 1/2 teaspoons chopped fresh sage

• 110g fresh goat cheese

• 1 disk All-Butter Pie Dough

• Plain flour (for surface)

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-coloured, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.