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"A gourmet who thinks of calories is like a tart who looks at her watch." - James Beard


Monday, January 26, 2015

Tart of the Month - Roasted Vegetable Tarte Tatin

Tarte Tatin is usually dessert.  Fruit, usually apples, is cooked in caramel and baked with pastry on top, then flipped over to serve, with the browned fruit dripping in caramel on top.  This recipe uses root vegetables and savory herbs instead of fruit.  It comes from Bon Appetit magazine and it tastes amazing!  

I even made the pastry from scratch!  And it wasn't hard at all.  I used the food processor and it was a breeze.

This tart is amazing warm from the oven, but it's great at room temperature the next day too.  It would make a fantastic vegetarian main dish.  Here's what you need:
For the pastry:

2½ cups all-purpose flour
1 teaspoon kosher salt
1 cup (2 sticks) cold butter 
1/2 cup ice water
2 tablespoons apple cider vinegar

For the tart:

1 small potato
1 small sweet potato
3 small carrots
1 medium parsnip
1 small red onion
2 tablespoons olive oil
salt and pepper
⅓ cup sugar
2 tablespoons water
1 tablespoon white wine vinegar
1½ teaspoons chopped fresh rosemary
1½ teaspoons chopped fresh sage
100 grams fresh goat cheese

You can use the root vegetables specified above, or any combination of them.  I liked the potato, but the slices were large so I might use less potato and more parsnip and carrot next time.  

Make the pastry.  Combine the salt and flour in a food processor and pulse to combine.  

Cut the cold butter into small pieces and add to the food processor.  

Pulse about 20 times until all the butter is combined.

Mix the vinegar with the ice water and slowly add it to the flour mixture while pulsing until the dough comes together.

Split the dough into two equal portions and wrap in plastic wrap.  

You'll only need one half for this recipe.  Refrigerate it for two hours before making the tart.   You can freeze the other half to use another time.  So simple, I can't believe I was afraid to make pastry before!

When you're ready to make the tart, preheat the oven to 400 degrees.  Slice the potatoes, carrots and parsnips into 1/2 inch rounds.  I wasn't sure how thick that was so I used the handle of a wooden spoon as reference.  

Toss the sliced vegetables with 2 tablespoons olive oil on a large sheet pan and sprinkle with salt and pepper.

Place the vegetables in a single layer on the sheet.  Bake for 30 minutes until tender.  

They'll be lightly browned on the bottom.

While the vegetables are roasting, place the sugar and 2 tablespoons water in a small saucepan.  Cook over medium-high heat, swirling occasionally, for about 7-10 minutes until light brown in colour.

Remove the caramel from the heat and add the vinegar and a pinch of salt, swirling to combine.  

Pour the caramel into a 9-inch pie tin and tilt it to cover the bottom.  

Sprinkle the chopped herbs over the caramel.

Place the vegetables on top in a single layer, using the smaller carrots and parsnips to fill in the spaces.  

Slice the onion and sprinkle slices over top of the roasted vegetables, then crumble the goat's cheese over top.  

Roll out the pastry into a 12-inch round.  Lay it over the goat's cheese, tucking the edges in.  Prick all over to vent.

Bake the tart for 20 minutes at 400 degrees, then reduce the heat to 350 degrees and bake for another 15-20 minutes until crust is golden.  Let it sit for 5 minutes to cool.

Put a plate on top of the pan and flip the whole thing over.  Remove the pie plate and the vegetables and caramel should slide out. Mine stuck a bit so I scraped out what I could and added a few leftover roasted vegetables to fill in the spaces.  

Slice the tart and serve warm, or serve it at room temperature.

This has a few steps and takes a little effort, but it was so worth it.  I loved it!  

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