Welcome back to our unofficial series on Everything you Can Make with Frozen Puff Pastry! As you might be aware by now, we have a history, us bloggers and puff pastry. We find it absolutely irresistible when delicious ideas roll by on the screen, housed in flaky, delicious pastry we didn’t have to make. I think pastry we didn’t have to make automatically adds at least fifty flavor points. I’m also a huge fan of the delicious tarte tatin dessert, traditionally made with apples, but when the idea to take it to the savory side presented itself, well, how the heck could we resist?
This tarte tatin is a little more time involved than its dessert counterpart, but that’s just because the veggies are roasted prior to arranging them for the tart itself. It’s not any harder to make at all.
It seems like a lot of veggies – and it is! But you will need them all, so thou shalt not skimp, y’hear?
After 45 or so minutes, your veggies are roasted and smelling fine. They’re humble little things, and they have no idea they’re getting ready to star in a lip-smacking delicious tart. So exciting!
The recipe says to fit them into your pan, after pouring in a caramel sauce – yes, a caramel sauce! – very snuggly, so don’t be afraid to really squish them in their together. Next layer the onions and garlic on and then the cheese goes last. Before the veggies we were supposed to drop in fresh oregano and sage, but forgot. We just threw them in after the potatoes and parsnips. Their little bursts of herbed flavor were killer.
Roll out your thawed puff pastry and get some of the work week’s frustrations out by stabbing it. Over and over and over.
Now place it over the veggies and tuck it around them, kind of like putting their blankie on them, tucking them in for a warm bedtime. Awwww. Sweet dreams, little veggies. Soon you shall be eaten!
Oh – OH! I think somebody’s baked! Time to wake up, savory tart!
So invert the pan onto a large platter or cutting board carefully – just place the board right over the pan, grip the board and pan at the same time and flip. You may need to run a knife around the edges to help loosen it and tap on the bottom of the pan a little. Doesn’t it look stunning? It’s a nice presentation – and all you did was layer some veggies and put pre-made pastry over it! See how the caramel sauce glazes the veggies? It. Is. Scrumptious.
If you like the glazed sweet potatoes or yams folks serve at Thanksgiving and sometimes Christmas, this savory tarte tatin is a step in that direction and taken about ten levels above. And right now as I write this post I have an incredibly strong urge to add, wait for it – BACON! – next time.
I. Know. RIGHT?
Bacon lamenting (and plans) aside, this is a really incredible, fun, pretty, wow type of side dish to serve to anyone. It’s great for celebrations and family gatherings. It’s big! It makes a lot! We love you 9×13 pans everywhere! So prepare this, serve it with hugs and warmth and enjoy.
Vegetable Tarte Tatin
from Food Network Magazine, issue???
Prep Time: 40 minutes Cook Time: 1 hour 10 minutes Level: Easy Serves: 8
- 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
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. (See our notes below on our experience making the caramel.) 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.
We had trouble, as seems usual with us, making the caramel sauce, so we ended up just cooking the sugar down a minute or two only after it began to bubble, and poured that into the pan. We didn’t wait for it to get to a caramel state since the oven would likely caramelize it all it needed to be. A reviewer on Food Network had noted this option and we went with it, worked great.
The amount of veggies once cut seems like a lot, but remember this is making a really big tart, so use them all.
Run a knife around the edges to help loosen it once baked. Put a board or platter over the top of the pan and carefully but quickly flip the pan over and tap on the bottom a little to further help loosen the tart. If it doesn’t come out right away, don’t worry. Flip it back over if you have to and run the knife around again, etc. Sis blogging partner did this twice with ours and it came out almost perfectly after a little patience.