Ingredients
2 large carrots, peeled, sliced into ½” rounds
2 large parsnips, peeled, sliced into ½” rounds
2 medium sweet potatoes, peeled, sliced into ½” rounds
2 medium Yukon gold potatoes, washed, sliced into ½” rounds
1 medium onion, peeled, sliced into half moons.
2T olive oil
1 tsp. salt
4-5 grinds black pepper
½ cup granulated sugar
1T apple cider or red wine vinegar
5 oz. goat cheese, crumbled
2T fresh sage, chopped
2T fresh thyme leaves
1 sheet puff pastry, defrosted
flour for dusting
1. Pre-heat oven to 400° F.
2. Place the carrots, parsnips, and potatoes into a large bowl and toss with olive oil, salt and pepper. Spread the vegetables onto a baking sheet (or two) in a single layer
3. Toss the onion in the bowl with the residual oil and place on the baking sheet.
4. Roast the vegetables for about 25-35 minutes, until slightly soft. Set aside.
5. On your kitchen counter, roll out the puff pastry into a 9” x13” square. Place on a parchment-lined baking sheet and refrigerator until ready to use.
6. Increase the oven temperature to 425° F. Set a 9” x 13” baking pan aside.
7. Place a small saucepan over medium heat; add the sugar, and 2 tablespoons of water. Swirl the pan around until the mixture becomes a light caramel color; about 4-6 minutes.
8. Remove from heat and immediately add the vinegar and a pinch of salt; stir until combined. Carmel will sputter and spatter, so be careful.
9. Working quickly, pour into the 9” x 13” pan and spread the caramel all over the bottom of the pan.
10. Place the roasted vegetables on top of the caramel in a snug decorative pattern, using smaller pieces to fill up any holes or spaces. You may have extra veggies, save for another use.
11. Sprinkle the onions, goat cheese, sage and 1 tablespoon of the thyme on top of the vegetables.
12. Remove the chilled dough from the refrigerator, fold the edges under and press the dough down on top of the vegetables. Prick the pastry all over with a fork.
13. Place in 425˚ F oven and bake for 20 minutes, reduce the temperature to 375˚ F and bake an additional 20 minutes until golden brown. Do not open the door while baking.
14. Remove from oven and cool for 10 minutes before carefully inverting the tart onto a serving dish or cutting board.
15. Sprinkle the remaining tablespoon of thyme on top and let the tart sit another 5-10 minutes before cutting into squares and serving.
TIPS & TRICKS
• You can roast the vegetables a day or two in advance.
• When you pour the caramel into the pan if it doesn’t spread out all the way to the edges, place the pan on the stove over low heat for a few second to remelt the sugar. Be careful the pan get very hot quickly!!
• The tart can be prepared up to step #11 early in the day and left on the counter and then continue the recipe closer to serving.
• The tart is best served warm to room temperature.
• You could use any combination of the vegetables you like and could substitute goat cheese with blue cheese or feta cheese.