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Categories:
sweet potatoes parsnips onion garlic extra-virgin olive oil kosher salt sugar white wine vinegar sage oregano Mozzarella pastry flour
Viewed: 34 - Published at: 3 years agoIngredients
- j2 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
Method
- 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.
- Photograph by Anna Williams
