A tarte tatin is usually a sweet dish, but making it with root vegetables is such a great avenue to take.
- One medium potato
- One medium sweet potato
- 2 carrots
- One parsnip
- One small red onion
- 1/4 cup of olive oil
- 1/3 cup of sugar
- 2 tablespoons of water
- 1 tablespoon of white wine vinegar
- 1 1/2 teaspoons of chopped rosemary and sage each
- A disk of pie dough
- Flour for sprinkling
- Salt and pepper to taste
- Start by washing and cleaning all the vegetables, except the onions. Then, slice them all into 1/2 inch rounds.
- Toss them in a big bowl with the olive oil, salt, and pepper, and bake at 400 F for 30-35 minutes.
- While that’s cooking, combine the sugar and water over medium-high heat, swirling not stirring to make an amber caramel. Then, turn off the heat, stir in the vinegar and a little salt, and pour it on the bottom of a pie pan and make sure it covers everything. Sprinkle the herbs on top.
- Put the veggies on top of the caramel to make layers without gaps.
- Sprinkle some flour on a surface, roll out to 12 inches in diameter, and cover the vegetables with the dough and prick with a fork to release the steam.
- Bake at 400 F for 15-20 minutes, then cook for 20 more minutes at 350 F.
- Cool, flip it over onto a plate, and enjoy!