Root Vegetable Tarte Tatin is a main-course vegetable dish that pairs nicely with a green salad for weeknight dinner.
It seems that everyone wears a label these days when it 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 Melissa’s Produce media luncheon.
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 flexitarian’s family of two.
Here are a few delicious dishes I have sampled.
Super Food Salad page 111 & Roasted Brussels Sprouts w/Butternut Squash, Apple & Walnuts page 85
Bow Ties with Brussels Sprouts, Gorgonzola & Hazelnuts page 155 & Crunchy Black Bean Tacos page 139
Latkes with Rutabaga, Rapini & Parmesan page 95
Lemon Scones with Blackberries & Key Lime Bars with Tropical Nut Crust from Carla Snyder’s Sweet & Tart Cookbook
Today’s Recipe: Root Vegetable Tarte Tatin
This impressive recipe is a lot easier than it looks.
Simply cook up the vegetables in an ovenproof skillet on the stove top and then finish it in the oven.
Pull it out of the oven and add the cheese and puff pastry and bake it for another 20 minutes.
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.
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
This main-course vegetable dish pairs nicely with a green salad for weeknight dinner.
- 4 tablespoons olive oil
- 3 medium new potatoes unpeeled, cut into 1/2-in (12-mm) rounds
- 1 small sweet potato peeled and cut into 1/2-in (12-mm) rounds
- 1 parsnip peeled and cut into 1/2-in (12-mm) rounds
- 1 small red onion cut into 1/2-in (12-mm) rounds
- 1 maroon carrot or regular carrot cut into 1/2-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
Preheat the oven to 425 F (220C)
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, 1/2 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.
Transfer the vegetables to a plate and toss with the sage. Set aside.
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.
Transfer to the oven and bake until the pastry is browned and crisp, about 20 minutes.
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.
Let cool a minute or so and cut into wedges. Serve warm or at room temperature.
Total Time: 1 hour plus prep
One Pan, Two Plates is perfect for my flexitarian 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