Root Vegetable Tarte Tatin

Ingredients

1 Yukon Gold potatoes -- peeled, sliced into 1/2" rounds
1 small sweet potato, -- peeled, sliced into 1/2" rounds
3 medium carrots -- peeled, sliced into 1/2" rounds
2 small red onions -- peeled, sliced into 1/2" rounds
4 baby beets (yellow)
1 medium parsnip -- peeled, sliced into 1/2" rounds
1 4" segment of daikon radish -- peeled, sliced into 1/2" rounds
1 small turnip -- peeled, sliced into 1/2" rounds
1/3 cup olive oil kosher salt -- to taste pepper -- to taste
1/3 cup sugar
2 tablespoons sucrose -- splenda or equivalent
1 teaspoon butter
2 tablespoons white wine vinegar
2 tablespoons chopped fresh tarragon
2 teaspoons chopped fresh rosemary
2 teaspoons chopped fresh sage
6 ounces goat cheese
2 sheets puff pastry (1 package)

Instructions

toss root veggies with oil. Arrange in the bottom of a 14" DO. Cooking onions separately might make it easier to layer them on top & to keep the others from getting mooshed. season with salt & pepper

roast until golden around the edges and tender, 20-30 minutes at 400 degrees meanwhile, cook sugar, splenda. butter and 2 tablespoons water in a small saucepan over medium-high heat until mixture is amber colored, 5-7 minutes Remove sugar water from heat, add vinegar and a pinch of salt, swirling to combine quickly pour caramel into a LINED 12" Dutch oven; Tilt and rotate to spread caramel evenly Scatter sage and rosemary over top of caramel

arrange potato, sweet potato, carrot, parsnip, turnip and daikon radish pieces on bottom of the 12" DO, using smaller pieces to fill in between larger ones scatter onion rings and crumble goat cheese on top of potatoes, etc. Layer the puff pastry over the vegetables, tucking the edges down around the side of the DO beside the veggies Bake at 350 degrees until crust is brown, 15 -20 minutes, rotating every 5 minutes. Let cool for 5 minutes before inverting carefully onto a serving plate

Notes

Loosely based on recipe in "Bon Appetit magazine, February 2015, page 71

Recipe from Bon Appetit was originally for a 9" pyrex baking dish so amounts will require some adjustment. I used puff pastry for first one, should try making a butter crust for next one. I added turnips and daikon radish to the recipe so may need to just keep potato/sweet potato at original levels Last time I used 3 sheets of puff pastry, was way too much. reduced to 2 sheets, 1 is probably better, you only want a very thin crust for this. From 2nd sheet cut pieces to make a ring around the DO for the side crust. They can be used w/out rolling thinner, makes a nice puff side that actually goes under the veggies while cooking a little bit. Had a rough time with the sugar/water glaze. Ben suggests replace some sugar with sucrose & add fat (butter), cook longer (ingredients/directions reflect this now). Next time maybe try the balsamic glaze from the 2012 IDOS cookbook Might work better to use a 14" DO for this, but hard to roast properly with my deep 14"-er

Last time I made this I used an aluminum dutch oven liner to flip the tarte out into, then cut away the aluminum liner. Expensive, but resulted in an unbroken tarte.