Vegetable tarte tatin - Dairy Foods

{Photo credit: Food Network}

The residents of MN had yet another snow storm yesterday.  That meant an hour and a half commute for me (30 minutes on the train, an hour drive home) plus getting my car stuck trying to get up my driveway.  Today is the "official" first day of winter and yet we have more snow on the ground than pretty much the entire season last year (I just made that up but it sounds about right).

What better way to spend a cold, winter evening than sipping a glass of red wine and enjoying this gorgeous vegetable tarte tatin.  I discovered this recipe while flipping through the pages of the latest issue of Food Network magazine.  It is made up of hearty root vegetables and buttery puff pastry.  I plan to make this over the holiday weekend.

Vegetable tarte tatin (recipe from Food Network)

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

Preparation

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.