| Level: | Intermediate |
| Total: | 1 hr 50 min |
| Prep: | 40 min |
| Cook: | 1 hr 10 min |
| Yield: | 8 servings |
Ingredients
- 2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
- 2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds
- 2 medium parsnips, peeled and cut into 1/2-inch-thick rounds
- 1 small onion, cut into 1/2-inch-thick rounds
- 4 cloves garlic, halved
- 3 tablespoons extra-virgin olive oil
- Kosher salt and freshly ground pepper
- 3/4 cup sugar
- 1 tablespoon white wine vinegar
- 1 tablespoon small fresh sage leaves
- 1 tablespoon fresh oregano leaves
- 6 ounces mozzarella, grated (about 1 cup)
- 1 8 .5-ounce sheet frozen puff pastry, thawed
- All-purpose flour, for dusting
Instructions
- 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. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.
- 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. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper. Pour the caramel into a 9-by-13-inch glass baking dish and spread with a rubber spatula. Sprinkle the sage and oregano on top.
- 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.
- 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. 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 8 servings |
| Calories | 287 |
| Total Fat | 10 g |
| Saturated Fat | 3 g |
| Carbohydrates | 46 g |
| Dietary Fiber | 5 g |
| Sugar | 23 g |
| Protein | 6 g |
| Cholesterol | 11 mg |
| Sodium | 408 mg |
Reviews
I made this a few years ago and it was a big hit. I am so glad I found this recipe again, I am making it for a work event this time.
Can you make this dish day before and reheat?
I think this recipe has potential but all I could taste was the sugar. I definitely could not taste the cheese and the herbs.
I think, 3/4th cup of sugar is too much. I will try with 1/3 cup instead.
When you caramelize the sugar, you should do so on medium heat and NOT swirl until you start to see some color.
I caramelized the onions separately and liked them as the first layer on the sugar.
I will also try a little stronger cheese. If it still makes no impact, I’ll leave it out then. But I would like to try some bacon.
After I put the pastry on, I only baked the dish for a further 20 minutes, which was enough.
I love this dish, but man that caramel is a mess. Took me three tries to get it right. The dish came out stunning and delicious – so many compliments. But this is definitely a once-a-year-super-special occasion dish for me.
Unless I get better at caramel!
Unless I get better at caramel!
The picture looked so wonderful I just had to try this recipe. It was my first try at a tarte tatin and it turned out perfect on the first try. After doing all the prep work I tackled the carmel. I swirled the pan for awhile but found that stirring also helped. I think the trick is to keep the heat at MEDIUM. As soon as I did the mixture carmelized. I poured and spread it in the baking dish but it did harden quickly so I didn’t get it to totally spread BUT as soon as the dish got in to a hot oven the carmel covered the entire dish. After cooling for 10 minutes, I used a larger rimmed cookie sheet to turn it and that worked perfectly. Also, I think carrots would make a great addition but then use less white potatoes. Thank you so much for a new and exciting recipe.
Certainly not worth the effort. There are much easier dishes you can make with potatoes and sweet potatoes that taste just as good. The caramel sauce is not easy and it took me three tries. The cheese doesn’t add anything except calories. Won’t bother making this again.
Absolutely wonderful!! I, too, had trouble with the Caramel component, but even with that challenge, the tastes and textures were fabulous! The crispy puff pastry was a lovely contrast was the perfectly tender-steamy potatoes and the velvety carrots (i added carrots) and parsnips. I omitted onions for match family preference, but that didn’t seem to affect the dining pleasure!
I made more mistakes this side of Sunday. Puff pastry? Got the one for cups instead of sheets. But….I cut them up and sprinkled them. So it was an interesting save. Sage and oregano? Forgot at store. Used poultry seasoning. It has sage in it you know…lol. Everything else….I went by the book.
The caramelized sugar went perfect. The root veges…perfect.
Besides my goof ups, it was delish…I cannot wait to do this again. But no distractions in the store.
We thought this was great. I diced all of the root vegetables into about 1/2 inch dice. Doing so gave a variety of vegetables per “slice” rather than just primarily a single slice of one type of veg. Thin sliced the onion, shallot and garlic, which I roasted on a separate pan for timing purposes. It did take a few tries to get the caramel, and even the third attempt, I didn’t get much amber color, but it was thick so I went with it, and it was delicious. I did take the suggestion of doing 1 Tbsp water and 1 Tbsp light corn syrup. Don’t know if it helped as I thought the caramel visually looked like it was going to crystalize again, so I chickened out and used it. I also thought it reheated fairly decently. I placed a damp paper towel on top the slice (not wrapped) and nuked it for 1 minute. Piping hot and not bad. Not as good as fresh out of oven for sure, but certainly edible. We spritzed a bit of balsamic vinegar to serve which finished it perfectly. Not something to be made frequently, but very nice to have in the repetoire for something a little different.
Oh man this is so so good. I used fresh sage and added dry oregano as well other than that I followed the directions exactly. I recommend finding a better idea than flipping it onto a cutting board, that got a little messy. Sadly some in my family aren’t sweet potato or parsnip fans so I must find some alternative root veggies.