The above was made Christmas Day, 2010.
Ingredients
2 medium Yukon gold potatoes, peeled and cut into 1/2-inch-thick rounds
(The pototoes had on Xmas '10 were small, so I used 4 of them plus one extra since we love starch!)
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
(We added about double this as the mixture seemed dry.)
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
(We did not have the fresh oregano leaves and instead substituted with powdered.)
6 ounces mozzarella, grated (about 1 cup)
(We love cheese and thus use double this amount.)
1 8.5-ounce sheet frozen puff pastry, thawed
All-purpose flour, for dusting
Preheat the oven to 400 degrees F.
Directions
In a large bowl, toss the following ingredients:
Yukon Gold Potatoes
Sweet Potatoes
Parsnips
Onion
Garlic
Olive Oil
1 teaspoon salt
1/4teaspoon pepper
Spread in a single layer on a baking sheet; bake until tender, about 45 minutes. Let cool slightly.
(I forgot to bake these and per Nana's wise decision, microwaved them for about 15 minutes. They were fine, but perhaps a bit watery afterwards, resulting in a less intact final tarte.)
Meanwhile, mix 2 tablespoons water and the sugar in a skillet; 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. (See below)
Arrange the roasted potatoes and parsnips in a single snug layer on top of the caramel.
(We had a surplus of potatoes and parsnips, and thus had to do a double layer.)
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.
(Try tucking the pastry into the edges such that once inverted, there is a pastry border.)
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.
