Vegetable Tarte Tartin

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.