2 medium sweet potato, peeled, sliced into ½” rounds
2 medium carrots, peeled, sliced into ½” rounds
1 medium parsnip, peeled, sliced into ½” rounds
¼ cup Cal & Gary's olive oil
2 tablespoons chopped rosemary leaves and extra for serving
½ cup of goat cheese
¼ cup sugar
2 Tbsp of Cal & Gary’s maple syrup
¼ cup water
1 large Founders & Farmers egg, lightly beaten
1 16-ounce frozen puff pastry, thawed
How to make it
Peel and slice the root vegetables into half inch rounds.
Preheat the oven to 400 degrees F
Toss sweet potato, carrots and parsnip with oil on a rimmed baking sheet. Season with salt, pepper, and arrange vegetables in a single layer. Roast until golden around the edges and tender, about 20 minutes. Let cool for 10 minutes.
While the vegetables are roasting, roll out the puff pastry and cut into a 10-inch round.
Prick dough all over with a fork. Put it in the freezer for 15 minutes until ready to use.
To make the caramel, add sugar, maple syrup and water in a 10 inch oven safe saucepan and cook over medium heat, swirling pan gently (do not stir) until sugar melts and becomes amber-colored, about 10 minutes.
Arrange sweet potatoes, carrots, and parsnips snugly in a single layer on top of caramel, using smaller carrot and parsnip pieces to fill in any holes.
Mix the goat cheese with the chopped rosemary and crumble over the vegetables
Top with puff pastry round, tucking edges into pan. Brush egg wash over puff pastry.
Decrease oven to 375 degrees F.
Place saucepan on middle rack in the oven and bake until the puff pastry is crispy and golden-brown, about 40 minutes.
Remove tarte tatin from the oven, let stand for 5 minutes
Run a knife around the pastry to loosen it from the pan. Place a kitchen towel below where you want to flip the tarte tatin. Invert a large plate over the top of the skillet and, using oven mitts, carefully and quickly flip the tarte tatin onto the plate.
Rearrange any vegetables that may have fallen out of place. Garnish with the remaining chopped rosemary, additional salt and pepper if desired. Cut into wedges and serve immediately.
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Ingredients
2 medium sweet potato, peeled, sliced into ½” rounds
2 medium carrots, peeled, sliced into ½” rounds
1 medium parsnip, peeled, sliced into ½” rounds
¼ cup Cal & Gary's olive oil
2 tablespoons chopped rosemary leaves and extra for serving
