Jenny made this tarte for New Year's dinner 2022/2023. The caramel was challenging but she persevered and the dish was worth the effort. Any root vegetables will work. Jenny made it with parsnips, beets, carrots and onions.
2 potatoes, peeled and cut into 1/2 inch rounds
2 medium sweet potatoes, peeled and cut into 1/2 inch rounds
2 medium parsnips, peeled and cut into 1/2 inch rounds
1 small onion, cut into 1/2 inch rounds
4 cloves garlic, halved
3 tbsp. EVOO
salt and pepper
3/4 cup sugar
1 tbsp. white wine vinegar
1 tbsp. small fresh sage leaves
1 tbsp. fresh oregano leaves
6 oz. grated mozzarella, grated (about 1 cup)
1 8.5 oz sheet frozen puff pastry, thawed
Preheat oven to 400 degrees. Toss vegetables, garlic, olive oil, 1 tsp. salt, 1/4 tsp. pepper in a bowl. Spread in a single layer on a baking sheet, bake until tender, about 45 minutes. Let cool slightly.
Meanwhile make the caramel. Mix 2 tbsp. 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 heat, and stir in the vinegar and 1/4 tsp. each of 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 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.
Makes a perfect side dish for a prime rib dinner.
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