Root Vegetable Tarte Tatin

Root Vegetable Tarte Tatin | She Paused 4 Thought

It seems that everyone wears a label these days when in comes to food. I consider myself to be a flexitarian, that is one who is plant-based, with occasional meat products. I also try to avoid eating processed foods. One thing I am not, is a Neophobian (extremely picky eater). I have been known to eat tarantulas, ants, crickets, guinea pigs, reindeer, camel and a few other things not worth mentioning.

Why do I mention this? Because I recently had the privilege of meeting Carla Snyder, author of One Pan, Two Plates: Vegetarian Suppers – More than 70 Weeknight Meals for Two at a Melissa’s Produce media luncheon.

Carla Snyder - One Pan, Two Plates

Carla recognizes that more people are making the shift to a vegetable-centric diet. Her recipes will help you get made-from-scratch meals on the table with minimal time and less cleanup. This is perfect for this flextarian’s family of two.

Here are a few delicious dishes I have sampled.

One Pan, Two Plates | She Paused 4 Thought

Super Food Salad page 111 &  Roasted Brussels Sprouts w/Butternut Squash, Apple & Walnuts page 85

One Pan, Two Plates | She Paused 4 Thought

Bow Ties with Brussels Sprouts, Gorgonzola & Hazelnuts page 155 & Crunchy Black Bean Tacos page 139

One Pan, Two Plates | She Paused 4 Thought

Latkes with Rutabaga, Rapini & Parmesan page 95

One Pan, Two Plates | She Paused 4 Thought

Lemon Scones with Blackberries & Key Lime Bars with Tropical Nut Crust from Carla Snyder’s Sweet & Tart Cookbook

Today’s Recipe:

This impressive recipe is a lot easier than it looks.

Root Vegetable Tarte Tatin | She Paused 4 Thought

Simply cook up the vegetables in an ovenproof skillet on the stove top and then finish it in the oven.

Root Vegetable Tarte Tatin | She Paused 4 Thought

Pull it out of the oven and add the cheese and puff pastry and bake it for another 20 minutes.

Root Vegetable Tarte Tatin | She Paused 4 Thought

When it is golden brown, it is done. Place a serving plate over the top of the tart, flip the pan and plate together, and turn the tart out onto the plate. Serve immediately.

Root Vegetable Tarte Tatin | She Paused 4 Thought

The tangy goat cheese with the caramelized glazed vegetables is so delicious. The root vegetables can be switched up with beets, turnips or rutabagas. Serve with a green salad for a wonderful weekday dinner.

Root Vegetable Tarte Tatin
Author: 
Recipe type: vegetarian
 
This main-course vegetable dish pairs nicley with a green salad for weeknight dinner.
Ingredients
  • 4 tablespoons olive oil
  • 3 medium new potatoes, unpeeled, cut into ½-in (12-mm) rounds
  • 1 small sweet potato, peeled and cut into ½-in (12-mm) rounds
  • 1 parsnip, peeled and cut into ½-in (12-mm) rounds
  • 1 small red onion, cut into ½-in (12-mm) rounds
  • 1 maroon carrot or regular carrot, cut into ½-in (12-mm) rounds
  • Kosher salt and freshly ground black pepper
  • 4 garlic cloves, coarsely chopped
  • 8 fresh sage leaves, chopped
  • 1 tablespoon unsalted butter
  • 1 tablespoon sugar
  • 1 teaspoon cider vinegar
  • 2 ounces [55 g) goat cheese, crumbled
  • 1 sheet frozen puff pastry, thawed but chilled
Instructions
  1. Preheat the oven to 425 F (220C)
  2. Heat a 12-inch [3o.5 cm] oven-safe skillet (preferably a cast-iron skillet) over medium-high heat, and add the olive oil. When the oil shimmers, add the new potatoes, sweet potato, parsnip, onion, carrot, ½ teaspoon salt, and a few grinds of pepper and toss to coat the vegetables evenly. Cook until the vegetables start to sizzle, about 3 minutes, then transfer the skillet to the oven and roast the vegetables until almost tender, about 15 minutes. Sprinkle the garlic over the top and continue to roast until the vegetables are tender, about 5 minutes longer.
  3. Transfer the vegetables to a plate and toss with the sage. Set aside.
  4. Let the skillet cool for a few minutes and then add the butter, swirling the pan (careful, the handle's hot) to distribute it evenly over the bottom. Sprinkle the sugar evenly into the bottom of the pan and drizzle with the vinegar. Set the pan over medium heat and place the vegetables back in the pan, arranging them neatly, cut-sides down, pushing them closely together. Sprinkle the goat cheese evenly over the top. Lay the chilled puff pastry over the top of the veggies and cheese. You can trim the corners off of the pastry if you want; just make sure to cover the bulk of the filling, with just a little overlap.
  5. Transfer to the oven and bake until the pastry is browned and crisp, about 20 minutes.
  6. Remove the pan from the oven, immediately place a serving plate over the top of the tart, flip the pan and plate together (careful, once again, that you don't burn yourself), and turn the tart out onto the plate. The vegetables will be on top and the crust will be on the bottom.
  7. Let cool a minute or so and cut into wedges. Serve warm or at room temperature.
Notes
Total Time: 1 hour plus prep

One Pan, Two Plates is perfect for my flextarian and busy lifestyle. The recipes are easy, delicious and impressive, all the things I love when I am creating in the kitchen. You can check out Carla’s other books and recipes on her website.
…and then, she paused for thought

 

Disclosure: This is not a sponsored post. I received a copy of Carla Snyder’s cookbook to review. All opinions are my own.

Root Vegetable Tarte Tatin | She Paused 4 Thought

About Cathy Arkle

Cathy Arkle is a food blogger, culinary explorer, graphic artist, and cooking class junkie. Her inspirations come from her travels across the globe (50 countries) in the last 20+ years partaking in various ethnic cuisines while working as a graphic artist for major networks (NBC, ABC, CBS, FOX & ESPN). She has collected a few Emmys in the field of graphic design for sports & entertainment. Cathy is also a graduate of the Pro Chef courses at The New School of Cooking in Culver City, CA

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9 Responses to Root Vegetable Tarte Tatin

  1. Lentil Breakdown March 3, 2017 at 10:32 am #

    Looks fab! Plus this flexitarian learned a new word: Neophobia!

  2. Susan Herrmann March 4, 2017 at 3:36 pm #

    The Vegetable Tarte Tatin looks gorgeous!

    • Cathy Arkle March 4, 2017 at 6:47 pm #

      Thanks Susan, I can’t wait to try some other root vegetables with you!

  3. Sue @ It's Okay to Eat the Cupcake March 4, 2017 at 3:55 pm #

    I can’t wait to try this – and the Brussels Sprouts with apples and walnuts looks great too!

    • Cathy Arkle March 4, 2017 at 6:47 pm #

      Let me know how it goes Sue. I think it has multiple possibilities with other vegetables as well.

  4. myimpkitchen March 6, 2017 at 8:56 am #

    What a gorgeous tart! Such a fun event too!!! I’m adding this to my list to try this week.

  5. shannon lemon March 6, 2017 at 9:49 am #

    wow that looks amazing, def a must try!

  6. sippitysup March 13, 2017 at 3:31 pm #

    This non-neophobe needs to pick up that book. GREG

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