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:

Baby Beet Salad with Goat Cheese and Pecans

This is a lovely, fresh salad.  It makes a great side dish or main course.

Spatchcocked Chicken with Roasted Vegetables

I love to roast chicken but I've never used this method before.  To spatchcock means to remove the backbone of the chicken and flatten it for even cooking.  You can grill or roast it and it cooks in less time than a traditional chicken. Mine was also much more juicy and flavourful than the last chicken I roasted, but I can't be certain the method was the reason.  Regardless, it was a rousing success!

I served it with fennel and colourful carrots roasted on the same pan, and some steamed green beans.