Happy New Year! I’m eager to share more recipes with you this year. To start, I’m partnering with the Union Square Greenmarket to bring you this delectable Caramelized Parsnip, Sweet Potato, and Carrot Tarte Tatin with Herbed Goat Cheese & Fresh Rosemary ~ Caramelized Winter Root Vegetable Tart for short ;)
This winter root vegetable tart is flacked packed: caramelized salty sugar, tender root vegetables, punchy garlic, tangy goat cheese, and that lovely aroma of fresh rosemary leaves all nestled in a crispy puff pastry shell.
I love procuring my cooking ingredients from the Union Square Greenmarket whenever I am able - even in the winter. It’s inspiring just to walk through the tents and see what’s growing. Everything always looks so good!
If you’ve never made caramel before, don’t worry - it’s simple and low maintenance. The key is to leave the hot sugar alone, and instead, to gently swirl the saucepan occasionally. Remove the caramel from the heat once it reaches a lovely warm amber color, and work quickly to pour it all onto a glass baking dish. I know it’s tempting, but don’t touch it! You’ll get to enjoy it soon enough.
Caramelized Parsnip, Sweet Potato, and Carrot Tarte Tatin with Herbed Goat Cheese & Rosemary
Serves 8-10, Adapted from Food Network Magazine
For the roasted vegetables
2 medium sweet potatoes, peeled
4 medium carrots, peeled
4 medium parsnips, peeled
1 small red onion or 2 medium shallots, peeled
6 large garlic cloves, peeled
4 tablespoons olive oil
½ teaspoon paprika
kosher salt, to taste
black pepper, to taste
For the caramel
1/3 cup white granulated sugar
2 tablespoons water, room temperature
1 tablespoon unsalted butter
1 tablespoon white wine vinegar
½ teaspoon kosher salt
¼ teaspoon ground black pepper
2 tablespoons fresh rosemary, chopped
4 ounces fresh goat cheese, plain or herbed
1 sheet puff pastry, de-frosted, and rolled out to 9-by-13-inches
Small saucepan and silicone spatula
Glass baking dish, 9-by-13-inches
Preheat oven to 400°F. Slice the sweet potatoes, carrots, parsnips, onions, and garlic into half-inch thick rounds. Toss with olive oil and paprika, and add kosher salt and black pepper to taste. Arrange vegetables on a baking tray, and roast for 25-35 minutes, until golden brown and caramelized. Set aside to cool.
While the vegetables are cooling, combine sugar, water, and butter in a small saucepan. Over medium heat, bring the sugar, water, and butter to a boil. Cook the caramel for about 7 minutes, swirling the pan occasionally, until it is nearly amber colored. Remove from heat.
Add the white wine vinegar, ½ teaspoon of kosher salt, and some black pepper. It will sputter a bit – quickly stir with a silicone spatula, and pour the caramel, while it’s still hot, onto a 9-by-13-inch glass baking dish. Be careful not to touch the caramel while it’s hot. Spread evenly with the spatula, and evenly garnish with rosemary leaves. Let cool for a couple of minutes.
Arrange the roasted vegetables, in a single layer, on top of the caramel making sure to fill in all of the gaps. Crumble goat cheese over the vegetables, and lay puff pastry sheet on top. Prick puff pastry all over with a fork.
Bake in a 400°F oven for 20 minutes, and then reduce the oven temperature to 350°F. Continue to bake for an additional 15-20 minutes until the caramel is bubbling and the puff pastry is golden brown.
Cool the tart in the pan for 5-10 minutes before running a knife along the edges of the puff pastry to release the tart from the sides of the pan. Using a flat plate or cutting board, carefully invert the tart. Serve warm.