Vegetable Tarte Tatin

Vegetable Tarte Tatin could be just the lacto ovo vegetarian recipe you've been looking for. This recipe serves 8 and costs 83 cents per serving. One serving contains 309 calories, 6g of protein, and 12g of fat. 11 person found this recipe to be yummy and satisfying. It is brought to you by Foodnetwork. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. Head to the store and pick up onion, mozzarella, olive oil, and a few other things to make it today. All things considered, we decided this recipe deserves a spoonacular score of 72%. This score is good. If you like this recipe, you might also like recipes such as Root Vegetable Tarte Tatin, Tea-flavored Tarte Tatin (tarte Tatin Au Thé), and Tarte Tatin.

Servings: 8

Preparation duration: 40 minutes

Cooking duration: 70 minutes

 

Ingredients:

1 tablespoon small fresh sage leaves

4 cloves garlic, halved

Kosher salt and freshly ground pepper

6 ounces mozzarella, grated (about 1 cup)

3 tablespoons extra-virgin olive oil

1 small onion, cut into 1/2-inch-thick rounds

1 tablespoon fresh oregano leaves

2 medium parsnips, peeled and cut into 1/2-inch-thick rounds

1 8 0.5-ounce sheet frozen puff pastry, thawed

3/4 cup sugar

2 medium sweet potatoes, peeled and cut into 1/2-inch-thick rounds

1 tablespoon white wine vinegar

2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds

Equipment:

bowl

oven

baking sheet

frying pan

glass baking pan

spatula

cutting board

baking pan

Cooking instruction summary:

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

 

Step by step:


1. 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.

2. Spread in a single layer on a baking sheet; bake until tender, about 45 minutes.

3. Let cool slightly.

4. 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.

5. Remove from the heat and stir in the vinegar and 1/4teaspoon each salt and pepper.

6. 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.

7. 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.

8. 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.

9. 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.

10. 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.

11. Photograph by Anna Williams


Nutrition Information:

Quickview
1852k Calories
26g Protein
117g Total Fat
175g Carbs
60% Health Score
Limit These
Calories
1852k
93%

Fat
117g
181%

  Saturated Fat
30g
188%

Carbohydrates
175g
58%

  Sugar
25g
29%

Cholesterol
11mg
4%

Sodium
1030mg
45%

Get Enough Of These
Protein
26g
53%

Vitamin A
8124IU
163%

Copper
2mg
140%

Selenium
72µg
104%

Manganese
1mg
98%

Vitamin B1
1mg
84%

Folate
265µg
66%

Vitamin B3
12mg
65%

Vitamin K
63µg
61%

Vitamin B2
0.93mg
54%

Iron
8mg
48%

Fiber
9g
37%

Phosphorus
305mg
31%

Magnesium
87mg
22%

Vitamin C
17mg
21%

Vitamin E
3mg
21%

Potassium
730mg
21%

Vitamin B6
0.38mg
19%

Zinc
2mg
17%

Calcium
155mg
16%

Vitamin B5
0.86mg
9%

Vitamin B12
0.32µg
5%

covered percent of daily need
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