I went to an all girls school for high school. Most times, when I tell people that, they look at me like I am crazy. "How could you be around girls ALL THE TIME?" they ask me. To be honest with you, I consider my high school experience one of the best in my life and that experience has really shaped who I am. The friends that I made have really become my sisters. I love them not only because I can count on them for anything, but because like me, THEY LOVE TO EAT.
This Christmas was our second annual Mother/Daughter get together. My best friend and I decided to take the party planning and cooking into our own hands and host the party this year. I must say, we made a great team. Among the many bottles of wine and various cheeses served, we had bacon cheddar pinwheels, bacon wrapped shrimp, a vegetable tart, a beautiful tortellini carbonara, red velvet cupcakes, lemon ricotta cookies, and my homemade raspberry trifle. The crowd favorite? I am delighted to say that it was the Vegetable Tart Tatin. It was not only beautiful but absolutely decadent and delicious.
Tarts can be made with just about anything. This one was made with yummy root veggies, puff pastry, and caramelized sugar. The word tatin just means that after it cooks... you flip it upside down so the bottom becomes the top!
Here is the the recipe courtesy of Food Network Magazine. I left out the oregano (too strong for me!). Trust me, it will be a hit.
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
Directions
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.
